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Photo of Greek meatballs by WW

Greek meatballs

Total Time
1 hr 10 min
30 min
40 min
Serve these oregano spiced meatballs with mash and pan-roasted pickling onions


Lean beef mince, raw

1000 g

Dried breadcrumbs

70 g, (fresh wholemeal)

Grated parmesan cheese

1 cup(s), (100g)

Fresh flat-leaf parsley

½ tbs, finely chopped


2 medium

Ground cinnamon

3 tsp

Dried oregano

1 tsp

Olive oil

1½ tbs


14 small, (pickling onions), halved

Brown onion

1 medium, finely chopped

Fresh bay leaf

1 whole

Red wine

125 ml, (1/2 cup)

Canned diced tomatoes

400 g

Ground allspice

1 tsp


  1. Combine the mince, breadcrumbs, cheese, parsley, eggs, cinnamon and oregano in a large bowl. Season with salt and pepper. Roll tablespoonfuls of the mixture into balls.
  2. Heat 1 tablespoon of oil in a large heavy-based saucepan over medium-high heat. Cook the meatballs in 2 batches for 5 minutes or until browned. Set aside.
  3. Heat the remaining oil in the same pan. Cook the pickling onion, stirring, for 5 minutes or until browned. Set aside.
  4. Place the brown onion and bay leaf in the pan and cook, stirring, for 3 minutes or until softened. Return the pickling onion to the pan with the wine. Bring to the boil. Simmer until the wine has nearly evaporated. Stir through tomato, allspice and 1 cup (250ml) water. Cook, covered, for 10 minutes for flavours to develop. Add the meatballs and cook a further 8 minutes or until the meatballs are cooked through and the pickling onion is tender.


SERVING SUGGESTION: Mashed potato made with 1kg potatoes and 1 cup (250ml) skim milk and steamed snow peas and baby carrots.