Greek-style Meatballs in Tomato Sauce with Minted Yogurt

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)


  1. Put the broken toast into a food processor and make into crumbs.
  2. Add to your processor the Angus steak mince, half of the garlic, oregano, paprika, salt and pepper and blend briefly.
  3. Roll the mince mixture into meatballs (x 10). Coat with the flour then fry (in olive oil) for 5 minutes, turning once.
  4. Turn the heat up to full and add the remaining garlic plus the wine. Boil for 5 minutes.
  5. 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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