Greek meatballs in tomato sauce

Greek meatballs in tomato sauce

Want a small slice of Greece? Try these juicy plant-based mince balls with feta cheese, rich tomato sauce and classic mediterranean sides.

 
             
Contains meat          Plant based

 
INGREDIENTS
  • 500 g Meatballs HUVUDROLL Tomato sauce 500 g crushed tomatoes
  • 1 dl water
  • 1 pressed garlic clove
  • 0.5 tsp. honey
  • 0.5 tsp. salt
  • 0.5 tsp. dried oregano
  • 0.5 tsp. black pepper
  • Roast potatoes
  • 1 kg washed small potatoes
  • 2 tbsp. rapeseed oil
  • 1 pinch of salt
  • Tzatziki
  • 3 dl thick yogurt
  • ½ cucumber
  • 1 pressed garlic clove
  • 1 tbsp. olive oil
  • 0.5 tsp. salt
   
   Serves 4             60 mins.


STEP BY STEP
Meatballs
Cook the meatballs in a frying pan with olive oil.

Roast potatoes
  1. Set the oven to 225 °C.
  2. Place the potatoes in an oven dish and add a drizzle of olive oil. Season with salt and toss the potatoes.
  3. Roast in the middle of the oven for about 25 minutes or until the potatoes are soft and have a golden crispy surface.

Tzatziki  
  1.  Roughly grate the cucumber. Squeeze out the liquid.
  2.  Mix the cucumber, yogurt, garlic and salt all together.
  3.  Add a drizzle of olive oil.