Greek Meatballs Recipe: Juicy Keftedakia in Tomato Sauce

Greek meatballs, known as keftedes or keftedakia, are a popular staple of Mediterranean cuisine. They are made from a mixture of ground meat, fresh herbs and strong spices and are often served with a hearty tomato sauce and some feta cheese. 

Perfectly tender and full of flavor, keftedes are a comforting dish that is ideal for family meals or gatherings. While these meatballs are traditionally fried for a crispy exterior, a baked version offers a lighter alternative without sacrificing flavor. Combine them with rice, pasta, or crusty bread for a truly Greek dining experience!

Greek Meatballs Recipe

These juicy keftedes bring Greek tradition to your table, served perfectly with potatoes or rice and a side of crusty bread.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Greek

Servings 6 servings

Calories 400 kcal

Equipment

• Large mixing bowl
• Grater
• Skillet or frying pan
• Baking tray (optional, for baked version)
• Large saucepan
• Measuring cups and spoons

Ingredients

  

For the Meatballs

• 500 gr ground pork
• 500 gr ground beef
• 2 onions
• 1 garlic clove
• 1 ripe tomato
• 100 gr plain Greek yogurt
• 1 egg
• 100 gr breadcrumps
• 20 ml olive oil
• 20 ml red wine
• 2 tbsp fresh parsley
• 1 tbsp fresh mint
• 1/2 tbsp dried oregano
• salt and pepper
• flour for dusting
• olive oil for frying

For the Tomato Sauce

• 80 ml olive oil
• 1 garlic clove
• 1 tbsp tomato paste
• 100 ml red wine
• 400 gr canned or grated fresh tomatoes
• 1/2 tsp sugar
• 1/4 tsp hot paprika
• 4 basil leaves
• salt and pepper
• 300 gr feta cheese

Instructions

 

• Prepare the Meatballs: In a large bowl, combine the pork, beef, onions, garlic, grated tomato, yogurt, egg, breadcrumbs, olive oil, red wine, parsley, mint, oregano, salt, and pepper. Mix well until the mixture is uniform. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
• Shape and Cook: Roll the mixture into small, evenly sized balls. Lightly coat each ball with flour. Heat olive oil in a frying pan and cook the meatballs in batches until golden brown. For a lighter option, arrange the meatballs on a baking tray, drizzle with olive oil, and bake in a preheated oven at 180°C (356°F) for 10 minutes.
• Make the Tomato Sauce: In a large saucepan, heat the olive oil and sauté the whole garlic clove until fragrant. Stir in the tomato paste and cook for a minute. Deglaze with red wine and let it reduce. Add the grated tomatoes, sugar, paprika, salt, and pepper. Simmer on medium heat for 5-7 minutes, then stir in the basil or oregano.
• Combine and Finish: Add the cooked meatballs to the sauce and simmer for 2-3 minutes to coat them with the rich flavors. Sprinkle crumbled feta over the top and let it melt slightly before serving.
• Serve: Enjoy with a side of rice, pasta, or crusty bread to soak up the delicious sauce.
• KLG TIPS
• For extra tenderness, soak the breadcrumbs in milk before adding them to the mixture.
• Make the meatballs ahead of time and freeze them for an easy meal prep option.
• Add a pinch of cinnamon to the sauce for a uniquely Greek twist.
• ENJOY!