Baked Greek Meatballs

Cook Time 1 hour

Servings 4

Ingredients

¼ cup olive oil 

3 large potatoes, peeled and cut into wedges

Zest and juice 1 lemon 

1 onion, finely chopped

2 cloves garlic, minced

Pinch cinnamon 

Pinch of clove 

1 x 400g can crushed tomatoes

500g beef mince (or another mince of your choice)

2 slices day old sourdough bread, crust remove and torn

½ cup milk  

1 egg

1 tsp dried oregano, plus extra to serve

Salt and pepper 

80g feta

Lemon slices, to garnish

Dill, to garnish

Method

Soak the torn bread in the milk for 10 minutes. 

Preheat the oven to 180°C. Place the potatoes into a large baking tray. Add half the oil, lemon juice and salt and give them a good toss. Bake in the oven for 20 minutes tossing halfway. 

For the sauce, heat the remaining oil and fry the onion and garlic for 3-4 minutes over a medium heat until softened. Place half the onion mix into a large bowl to cool. Now add the cinnamon and clove followed by the crushed tomatoes. Add salt and pepper and cook for 10-15 minutes on a medium to low heat.

Squeeze out the milk from the bread and place in the bowl of cooked onions. Add the mince, egg, lemon zest, oregano and a good pinch of salt and pepper. Mix thoroughly with your hands and form into log-shaped rissoles. 

Remove potatoes from the oven and arrange meatballs in and around the potatoes. Pour over the tomato sauce and bake for a further 30-40 minutes or until the meatball is cooked. 

Serve with a sprinkle of fetta and a little extra dried oregano.