Everyone loves meatball, even hard to please teenagers. You don't have to use beef - try lamb, pork or even turkey. You can make this recipe for a fiver.


  • 2 thick slices white bread, crusts removed

  • 3 tbsp milk

  • 500g minced beef

  • 1 onion, finely diced

  • 2 cloves garlic, crushed

  • 1 egg, lightly beaten

  • 1 tsp dried mint

  • Nutmeg

  • Flour for dusting

  • For the sauce

  • 3 tbsp olive oil

  • 1 large aubergine, finely diced

  • 1 tin chopped tomatoes

  • 75ml water or vegetable stock

  • 1 tbsp red wine vinegar

  • 1 tsp dried oregano

  • 1 small tin of pitted black olives in brine, chopped

  • Salt and pepper

  • Rice and Greek yoghurt to serve


  • 1.

    Place the bread in a bowl or food processor and moisten with the milk. Add the mince, onion, garlic, egg, mint, a good grating of nutmeg and season well with salt and pepper.  Mix really well until they are thoroughly combined.

  • 2.

    Shape the meatball mixture into balls the about size of a whole walnut shell. If you have time, place in the fridge for about an hour to firm up.

  • 3.

    Heat the olive oil in a large frying pan. Toss the meatballs in flour (this can be done in a large sandwich bag) and then add to the hot oil. Saute until evenly browned.

  • 4.

    Stir aubergine into the pan to absorb some of the oil, and then add the tomatoes, water or stock, oregano, olives and season with salt and pepper. Simmer for about 10 minutes, partially covered with a lid until the sauce has thickened and the meatballs are cooked through.

  • 5.

    Serve with cooked rice and a spoonful of yoghurt drizzled over.

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