Greek meatballs in rich tomato sauce, finished over fire and made for sharing

MAKE THE MEATBALLS

Combine the minced beef, soaked and drained bread, egg, grated onion, minced garlic, cinnamon, cumin and chopped parsley. Season with salt and black pepper, then mix well with your hands and shape into roughly 16 meatballs.

SEAR THE MEATBALLS

Light your Kadai and place a Large Skillet over medium heat. Add a drizzle of olive oil and sear the meatballs in batches for 3–4 minutes per side until browned all over. Remove and set aside.

MAKE THE TOMATO SAUCE

Heat the olive oil in another skillet over medium heat. Add the diced onion and cook for around 5 minutes until softened. Add the garlic, cumin, salt and black pepper, then cook for 1 minute more. Pour in the red wine, then add the tomato passata, sugar and chopped parsley. Bring to the boil.

SIMMER THE SAUCE

Move the sauce to a cooler part of the grill and leave to simmer for 15–20 minutes until thickened.

ADD THE MEATBALLS

Return the seared meatballs to the sauce and cook for a further 10–15 minutes so the flavours come together and the meatballs finish cooking through.

GARNISH AND SERVE

Serve the meatballs in the sauce with chopped fresh parsley and crumbled feta over the top. Bring warm pitta bread or samoon alongside for dipping.