Give the humble meatball a Mediterranean makeover with Garth McColgan's recipe!


  • for the meatballs:
  • 2 slices toast (broken into pieces)
  • 1 tblsp oregano
  • 1 tblsp paprika
  • 1 tblsp salt
  • 1 tblsp pepper
  • 6 cloves garlic (finely chopped)
  • 450 g irish angus steak mince
  • flour (to coat)
  • glass white wine
  • 500 ml passata
  • ½ beef stock cube
  • 200 ml water
  • for the mint yogurt:
  • 100 ml plain yogurt
  • ½ courgette (seeded and finely diced)
  • squeeze of lemon juice
  • 2 tbs chopped mint
  • (mix together in a bowl)


  • Put the broken toast into a food processor and make into crumbs.
  • Add to your processor the Angus steak mince, half of the garlic, oregano, paprika, salt and pepper and blend briefly.
  • Roll the mince mixture into meatballs (x 10). Coat with the flour then fry (in olive oil) for 5 minutes, turning once.
  • Turn the heat up to full and add the remaining garlic plus the wine. Boil for 5 minutes.
  • Add the passata, water and stock cube. Cook for another 10 minutes. Serve with a spoonful of mint yogurt and serve with warm pitta bread.


Created by Garth McColgan for Aldi.

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