Greek Meatballs in Tomato Sauce

You can serve the meatballs and sauce over pasta, beans, or a combination of both. Serve with pita and a salad tossed with a lemon and extra virgin olive oil vinaigrette and topped with some feta cheese.

Serves: 8Hands-on: 30 minutesTotal: 2 hoursDifficulty: Easy

Serves: 8


  • 1 1⁄2 lbs. lean ground lamb
  • 1 cup uncooked rice
  • 1 small yellow onion, peeled and minced
  • 3 cloves garlic, peeled and minced
  • 2 tsp. minced parsley
  • 1⁄2 Tbsp. minced oregano
  • 1 large egg
  • 1⁄4 cup all-purpose flour
  • 2 cups tomato juice
  • 1 can (14 1⁄2 oz.) diced tomatoes
  • 2 Tbsp. extra virgin olive oil
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 1⁄2 cup crumbled feta cheese


  • Preheat the oven to 350°F.
  • Make the meatballs by mixing the ground lamb together with the rice, onion, garlic, parsley, oregano, and egg; shape into small meatballs and roll each one in flour.
  • Add the tomato juice, diced tomatoes, oil, salt, and pepper to an oven-proof baking dish. Carefully add the meatballs.
  • Bake for 90 minutes, or until the meatballs are cooked through. Sprinkle with feta cheese to serve.