Seeing all the culinary finesse at Madrid Fusion these days, I was craving a classic dish: meatballs in tomato sauce, the kind my mother made perfectly.
While researching recipes for our upcoming Greek cooking courses, I came across this delicious version: beef, potato, and onion meatballs. It’s a traditional Greek recipe that surprised me with its originality in combining the ingredients.
I confess I’ve changed the recipe a bit, substituting ground pepper with nutmeg, which I love for its aroma. And to save time, instead of grating the onion and potato, I chopped them in the Thermomix, but not too finely, so they still have some texture.
My contributions, in defense of herbs and spices
Another of my contributions to this dish is serving them with a homemade tomato sauce, to which I’ve added a touch of cinnamon.
Forgive me if I overuse spices, but I don’t share the widespread idea in gastronomic forums among the “experts” that spices disguise or mask the flavor of food. Perhaps it’s due to the Arab heritage of Andalusian cuisine; here we use saffron, cinnamon, and nutmeg without hesitation, along with the aromatic herbs from our fields and gardens: basil, mint, oregano, rosemary, and thyme.
And I don’t believe they mask anything; rather, they enhance the flavor of our dishes, and without them, Andalusian and Spanish cuisine wouldn’t be what they are.
Ingredients, for 4 people
| Ingredient | Quantity |
|---|---|
| Parsley | 10 g |
| Peeled potato | 250 g |
| Peeled onion | 120 g |
| Breadcrumbs | 50 g |
| Salt (according to your taste) | 1 teaspoon (between 5‑10 g) |
| Minced beef | 500 g |
| Tomato concentrate | 1 tablespoon |
| Dried oregano | 1 teaspoon |
| Ground nutmeg | a pinch |
| Flour | as needed |
| Oil for frying | plenty |
| Spiced tomato sauce: | |
| Natural peeled tomato (or canned crushed) | 400 g |
| Virgin olive oil | 25 g |
| Garlic cloves | 3 |
| Salt | 5 g |
| Sugar | 10 g |
| Nutmeg and ground cinnamon | a pinch |
| Balsamic vinegar of Modena (or sherry vinegar) | 10 g |
Elaboration
- If you prepare it the traditional way, you’ll have to grate the potatoes and onions. Since I’m a bit lazy, I used the Thermomix with the peeled potatoes and onion, along with the parsley, and chopped them for 6 seconds at speed 4—enough to chop them but not too finely.
- Then it’s best to transfer everything to a bowl, along with the chopped parsley (if you’re chopping it by hand), adding the breadcrumbs, salt, ground beef, tomato, oregano, and nutmeg. If you like, add a grind of pepper. Knead by hand, as it’s always been done, and let it rest in the refrigerator for half an hour.
- Separately, sauté the peeled and chopped garlic in olive oil for about 3 minutes in a deep saucepan. Add the chopped tomato, salt, sugar, nutmeg, and ground cinnamon. I also added a splash of balsamic vinegar and, optionally, a dried chili pepper. Let it simmer, covered, for 30 minutes, then blend or pass it through a food mill to obtain a smooth homemade tomato sauce.
- Shape the meat mixture into elongated meatballs, using moistened hands to prevent sticking. If needed, add a little more breadcrumbs to the mixture, but don’t overdo it; it should be light. Lightly coat the meatballs in flour and fry them in batches in plenty of oil at 180‑190°C (350‑375°F) until golden brown.
- Serve these delicious Greek meatballs with tomato sauce immediately. Made with beef, potato, and onion, they’re accompanied by their spiced tomato sauce. You can simmer them briefly in the sauce if you like, but I prefer to serve it separately so the meatballs stay crispy. Perfect for dipping!
Nutritional Facts for Meatballs in Tomato Sauce
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Serving Size | 4 meatballs | — |
| Calories | 380 kcal | 19% |
| Carbohydrates | 18 g | 6% |
| Protein | 24 g | 48% |
| Total Fat | 23 g | 29% |
| Saturated Fat | 7 g | 35% |
| Cholesterol | 75 mg | 25% |
| Sodium | 520 mg | 23% |
| Potassium | 580 mg | 12% |
| Fiber | 3 g | 11% |
| Sugars | 6 g | — |
| Vitamin A | 480 IU | 10% |
| Vitamin C | 9 mg | 10% |
| Calcium | 85 mg | 7% |
| Iron | 3.2 mg | 18% |
Note: Nutritional values are approximate and may vary depending on the meat, breadcrumbs, sauce, and cooking method used. Meatballs in tomato sauce are a comforting and protein‑packed dish made with seasoned beef or pork, simmered in a rich tomato‑based sauce.
*Percent Daily Values are based on a 2,000‑calorie diet.