Greek-style meatballs in tomato sauce

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


  • 2 slice white bread, crusts removed
  • 1/2 cup (125ml) water
  • 600 gram lamb mince
  • 3 clove garlic, crushed
  • 1 small (70g) carrot, grated finely
  • 2 tablespoon chopped fresh dill
  • 1 tablespoon olive oil
  • 1 cup (220g) risoni pasta
  • 1 1/2 cup (375ml) passata (tomato purée)
  • 1 cup (250ml) chicken stock
  • 1/4 cup (40g) kalamata olives
  • 1/2 cup (100g) feta cheese, crumbled
  • dill sprigs, extra
  • 75 gram baby spinach leaves


  • 1
    Place the bread in a bowl, pour over the water; stand for 1 minute. Squeeze excess water from bread.
  • 2
    Place bread in medium bowl with mince, garlic, carrot and dill; season with salt and pepper. Mix until well combined. Roll level tablespoons of mixture into balls.
  • 3
    Heat the oil in a large frying pan, add meatballs; cook over a medium heat until browned all over. Tilt the pan and wipe out any excess oil with absorbent paper.
  • 4
    Meanwhile, add risoni to a medium pan of boiling salted water; boil, uncovered, until tender; drain. Return to pan to keep warm.
  • 5
    Add passata to meatballs in the pan with stock; simmer, uncovered, for about 5 minutes or until meatballs are cooked through. Stir in olives and season to taste. Sprinkle with feta and extra dill, if desired.
  • 6
    Combine risoni and spinach and serve with the meatballs and sauce.

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