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
MeatballsCook the meatballs in a frying pan with olive oil.
Roast potatoes
- Set the oven to 225 °C.
- Place the potatoes in an oven dish and add a drizzle of olive oil. Season with salt and toss the potatoes.
- Roast in the middle of the oven for about 25 minutes or until the potatoes are soft and have a golden crispy surface.
Tzatziki
- Roughly grate the cucumber. Squeeze out the liquid.
- Mix the cucumber, yogurt, garlic and salt all together.
- Add a drizzle of olive oil.
