Greek Lamb Meatballs in Tomato Sauce with Feta

Tender and aromatic, these Greek lamb meatballs are baked in a rustic tomato sauce with red wine, oregano, cinnamon and a touch of agave for balance. Finished with salty feta and fresh parsley, this Greek lamb meatballs recipe delivers all the warmth of Mediterranean cooking in one simple pan. Perfect for a relaxed supper or casual entertaining, it’s a dish that feels both hearty and refined.

Ingredients (Serves 3)

For the meatballs:

• 300g lamb mince
• 1 small red onion, finely chopped
• 2 cloves garlic, crushed
• 50g fresh baby spinach, finely chopped
• 40g soft breadcrumbs
• 2 tbsp kefir
• 1 tablespoon dried oregano
• Salt and black pepper, to season
• 1 tbsp olive oil (for browning)

For the sauce:

• 1 x 400g tins chopped tomatoes
• 100ml red wine
• 1 tbsp agave syrup
• ½ tsp cumin
• 1 tsp dried oregano
• ½ tsp ground cinnamon
• Pinch of chilli flakes (to taste)
• 100g feta cheese, cubed or crumbled
• Small handful flat-leaf parsley, chopped, to serve

Method

1. Make the meatballs
   In a bowl, combine the lamb mince, onion, garlic, spinach, breadcrumbs, kefir, oregano, and plenty of salt and pepper. Mix until combined, then roll into 8-10 meatballs.
2. Brown the meatballs
   Heat 1 tbsp olive oil in a large ovenproof pan or shallow casserole. Fry the meatballs until golden all over. Remove to a plate and set aside.
3. Build the sauce
   Into the same pan, add the chopped tomatoes and mash lightly with the back of a spoon. Stir in the red wine, agave, oregano, cumin, cinnamon, chilli flakes, and olive oil. Simmer gently for 5 minutes to bring the flavours together.
4. Return the meatballs
   Carefully nestle the meatballs back into the sauce.
5. Bake
   Cover the pan with a lid or foil and bake in a slower oven (170°C fan / 190°C / Gas 5) for 15 minutes. Remove the cover and bake for a further 10 minutes until the tops of the meatballs are starting to brown. Turn the meatballs over and return to the oven for another 10 minutes, allowing the other side to brown.
6. Add the feta
   Scatter the feta over the top for the final 5 minutes of cooking, letting it soften without fully melting.
7. Serve
   Finish with chopped parsley and serve straight from the pan with warm bread, couscous, or a crisp salad.

✨ Tip: Keeping the spices and herbs in the sauce instead of the meatballs gives a cleaner, lighter texture while still infusing the dish with aromatic depth.