Hopscotch and Honey Joy's - Greek Meatballs

Yes, more meatballs.

I cooked another recipe from the 'Hopscotch and Honey Joy's' cookbook last night. It was an instant hit with the children and had them begging for more. Just like the introduction to the recipe in the book says:

"a fun alternative to good old 'spag bol'"

I think I have mentioned before how much my kids love rolling meatballs for dinner. This recipe ticks all of the boxes for a family meal: family bonding time while preparing dinner, everyone enjoying dinner - no complaints and leftovers for Daddy's work the next day. As my son says:

"thumbs up!"

Greek Meatballs

Serves 4-6

for the meatballs

• 400 grams lamb or beef mince
• 1/3 cup basmati rice
• 1 tablespoon plain flour
• 1 small onion (finely diced)
• 1 egg (lightly beaten)
• 1 tablespoon butter (melted)
• 2 tablespoons water
• 1 1/2 tablespoons mint leaves (finely chopped)
• salt and pepper

for the sauce

• 2 tablespoons olive oil
• 1 garlic clove (crushed)
• 1 small carrot (finely diced)
• 1 stick celery (finely diced)
• 1 x 700 gram bottle tomato passata
• 1 1/2 tablespoons tomato paste
• 1 cup beef stock (hot)
• 1/4 cup red wine

to serve

• grated parmesan cheese
• finely chopped parsley

In a large bowl, combine all of the ingredients for the meatballs. Mix until well combined and roll into ping-pong size balls. Set aside.
To make the sauce, heat the oil in a large heavy based pot (one with a lid) and gently saute the garlic, carrot and celery until soft. Add the remaining ingredients, bring to the boil then reduce the heat and simmer for 5 minutes. Carefully drop the meatballs into the simmering sauce. The meatballs should be almost fully covered with the sauce. Cover and simmer for 4o minutes, gently turn the meatballs half way through the cooking time. Sprinkle with cheese or parsley (if using) and serve.

We served our meatballs with macaroni and a large green salad on the side.