Greek Meatballs in Tomato Sauce with Vegetables
Juicy baked meatballs simmered in a rich tomato-and-vegetable sauce and finished with cool, creamy Greek yogurt make an easy, hearty meal that can change with the seasons
Juicy baked meatballs simmered in a rich tomato-and-vegetable sauce and finished with cool, creamy Greek yogurt make an easy, hearty meal that can change with the seasons
Info
Prep Time:
25mCook Time:
30mDifficulty Level:
Ingredients
For the vegetable sauce- ¼ cup olive oil
- 2 onions, finely chopped
- 1 garlic clove, crushed
- 1 tablespoon tomato paste
- 2 tender zucchini
- 1 eggplant
- 2 bell peppers, preferably in different colors
- 4 peeled tomatoes
- 2 potatoes
- 1 cup water
- 1 bay leaf
- A little finely chopped parsley
- 500 g ground meat
- 1 medium onion, grated
- 2 tablespoons finely chopped parsley
- 2 pinches dried oregano
- 2 tablespoons olive oil
- A little salt
- Freshly ground black pepper
- 200 g Greek strained yogurt, at room temperature, for serving
Directions
Cut the zucchini, eggplant, bell peppers, tomatoes and potatoes into ¾-inch cubes.
Heat the olive oil in a shallow saucepan and sauté the onion over medium-high heat for 5 minutes, until softened.
Add all the remaining vegetables for the sauce, except the tomatoes, and sauté for 5 minutes, stirring occasionally.
Add the tomato paste and rub it into the bottom of the pan, allowing it to toast slightly and release its aromas.
Add the tomatoes, bay leaf, salt, pepper and a small amount of water. Cook over the heat for 15 minutes, until the sauce thickens and the vegetables soften.
Meanwhile, combine all the meatball ingredients in a bowl. Knead until everything is thoroughly combined, then shape the mixture into elongated meatballs.
Arrange the meatballs in a shallow, lightly oiled baking dish and bake in a well-preheated oven at 400°F (200°C), using the convection setting, for 10 minutes.
Pour the vegetable sauce over the meatballs and continue baking for another 20 minutes.
Stir the yogurt well until light and fluffy, then spoon it over the hot dish.
Recipe Tips
As you serve, the yogurt melts, becoming thinner and creamier, and blends beautifully with the tomato-simmered meatballs and vegetables.
