Greek Meatballs in Tomato Sauce (Keftedes me Saltsa)

Greek meatballs (keftedes me saltsa) are a traditional Greek dish of ground beef and lamb meatballs simmered in a spiced tomato sauce, seasoned with herbs, kefalotiri cheese, and classic Mediterranean flavors.

Greek meatballs in tomato sauce, or Keftedes me Saltsa, are a traditional dish commonly prepared in Greek households.

The meatballs are typically made from a mixture of ground beef and lamb, seasoned with herbs and spices such as oregano, mint, cumin, and cinnamon.

Kefalotiri cheese, a hard sheep’s milk cheese, is added for flavor and richness. The meatballs are simmered in a tomato-based sauce with garlic, onion, and bay leaves. This dish is known for its balanced combination of herbs and spices and is often served as a main course with bread, rice, or vegetables.

Quick Summary

• Mix beef, lamb, onion, garlic, soaked bread, egg, cheese, water and seasonings to form the meatball mixture.
• Shape into small meatballs and refrigerate while you make the sauce.
• Sauté onion and garlic in olive oil, then add tomatoes, water, seasonings, and bay leaves to make the sauce.
• Simmer the sauce briefly, then gently add meatballs and cook for 25–30 minutes covered.
• Serve hot with crusty bread, rice, or traditional Greek sides.

Jump to:

• Quick Summary
• Ingredients
• Equipment
• Instructions
• Serving Suggestion
• Related
• Recipe
• Comments

Ingredients

For the Meatballs:

• Ground beef and lamb – Provides a flavorful, moist, and balanced meat base. Lamb adds richness and traditional depth.
• Yellow onion (grated or finely diced) – Adds moisture and subtle sweetness while helping to bind the mixture.
• Garlic – Enhances the overall aroma and gives a mild heat.
• Soft white bread – Soaked and added for tenderness and to help hold the meatballs together.
• Egg – Acts as a binder to keep the mixture cohesive during cooking.
• Kefalotiri cheese – Adds saltiness and umami. Can be substituted with pecorino or parmesan.
• Water – Helps create a lighter texture in the meat mixture.
• Fresh parsley – Contributes freshness and herbaceous flavor. Can use dried if needed.

Seasonings for the Meatballs:

• Dried oregano – A staple Greek herb that adds earthiness and depth.
• Dried mint – Brings a unique freshness and subtle complexity.
• Salt – Enhances the flavor of all ingredients.
• Ground cumin – Adds warmth and a slightly nutty flavor.
• Black pepper – Provides a mild heat and balance.
• Ground cinnamon – A traditional Greek spice that adds aromatic sweetness and warmth.

For the Tomato Sauce:

• Canned diced or crushed tomatoes – Forms the base of the sauce; fresh tomatoes can be used in season.
• Water – Adjusts the sauce's consistency and ensures the meatballs simmer gently.
• Yellow onion (grated or minced) – Adds sweetness and depth to the sauce.
• Garlic (grated or minced) – Adds flavor and aroma.
• Olive oil – Used to sauté the base aromatics and adds richness.
• Bay leaves – Infuse the sauce with subtle aromatic flavor during simmering.

Seasonings for the Tomato Sauce:

• Salt – Balances the acidity of the tomatoes and brings out other flavors.
• Sugar – Slightly balances the tomato's acidity.
• Dried oregano – Adds a traditional Greek herb flavor.
• Ground cumin – Adds a warm undertone.
• Black pepper – Provides balance and a touch of heat.

Equipment

• A skillet for making the tomato sauce.
• A roasting dish for roasting the meatballs - the one pictured is a Staub cast iron oval baking dish.

To save on time and dishes you can make the sauce in an oven-safe skillet, skip the step of browning the meatballs and just put them directly in the sauce and into the oven.

Instructions

Make the meatballs

Start by preparing your meatball mixture. In a large bowl, combine ground beef and lamb with finely grated onion and garlic for a juicy and aromatic base.

Soak a slice of soft white bread in water, then squeeze out the excess and mix it in for moisture and tenderness.

Add a beaten egg, grated kefalotiri (or parmesan if unavailable), parsley, oregano, mint, salt, cumin, pepper, and a touch of cinnamon.

Mix everything gently by hand until just combined. Avoid overmixing to keep the keftedes light and tender.

Shape the mixture into approximately 25 meatballs, about the size of a walnut, and set them aside on a plate (ideally in one layer). Refrigerate while preparing the sauce - refrigerating also helps them hold their shape during cooking.

Make the tomato sauce

In a deep skillet or wide saucepan, heat a tablespoon of olive oil. Add grated onion and garlic, and cook over medium heat until soft and fragrant. Stir in canned crushed tomatoes, water, salt, sugar, oregano, cumin, pepper, and bay leaves.

Simmer for 10-15 minutes, allowing the flavors to meld and the sauce to slightly thicken.

Cooking the keftedes

You can (optionally) brown the meatballs before putting it all in the oven to simmer. This brings out deeper flavor.

To do this, pour the tomato sauce into the oven dish, give the pan a quick wipe or rinse and then heat it back up. Add another tablespoon of oil and then gently brown the meatballs.

Once the meatballs are lightly browned they can go in the oven dish over the sauce. The browning doesn't have to be perfect as they will continue cooking in the oven.

For extra flavor put some of the sauce back in the skillet along with a half cup of water - mix it up to capture the flavorful pan drippings from the meatballs. Pour it back in the oven dish over the meatballs.

Cover the meatballs and cook at 180 C / 360 F for 30 minutes, turning them once halfway through. Alternatively, you can cook them on the stovetop by simmering covered over low heat for 20-30 minutes.

The meatballs are fully cooked when they are consistently firm all the way through to the center. The sauce should be rich and slightly reduced, coating the meatballs evenly.

Adjust seasoning to your preference before serving. You can discard the bay leaves before serving or do like I do and leave them in for the aesthetic appeal - most people know not to eat them.

Serving Suggestion

These keftedes me saltsa are often found in Greek restaurants as a meze or appetizer dish forming part of a mezze course. You can follow this traditional approach and serve them on their own as a flavorful appetizer or meze, perfect for entertaining or starting a meal.

Or serve them as a hearty main dish by pairing with lemony feta orzo or a Mediterranean-style vegetable pilaf. The rich tomato sauce and warm spices complement the bright, fresh flavors of these sides beautifully.

Related

Looking for more Mediterranean and Balkan recipe inspiration? Maybe you'll like one of these:

Recipe