Stovetop greek meatballs recipe

One-pot dish? Check. Full of flavour? Check. Ready in an hour? Check. Try this recipe that ticks all right boxes.

Serves: 4-6 people
Prep time: 15 minutes
Cooking time: 45 minutes


2 tbs olive oil
1 onion, chopped
1 garlic clove, crushed
400g can diced tomatoes
¾ cup beef stock
1 tbs red wine vinegar
1-2 tsp sugar
750g beef or lamb mince
2 tsp dried Greek oregano
2 tsp ground cumin
1 carrot, grated
1 large egg, lightly beaten
200g feta


  1. Heat 1 tbs oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, for 3-4 minutes or until softened.
  2. Add tomatoes, stock, vinegar and sugar and bring to the boil. Reduce heat to low and simmer, covered, for 10 minutes.
  3. Combine mince, oregano, cumin, carrot, and egg. Season with salt and freshly ground black pepper. Mix well.
  4. Roll beef mixture into 20 even meatballs. Cut twenty 1.5cm cubes of feta. Crumble the remaining feta and set aside. Place a cube of feta in the centre of each meatball and enclose.
  5. Heat remaining oil a large non-stick frying pan with oil and heat over high heat. In two batches, cook meatballs for 5 minutes or until browned evenly. Add to the tomato sauce in the saucepan.
  6. Simmer meatballs over medium-low heat, covered, for 30 minutes, or until cooked and sauce thickened. Add a little water if sauce reduces too much. Serve sprinkled with crumbled feta. Serve with lemon wedges.

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