Greek Meatballs in Tomato Sauce (Keftedes me Saltsa)

Greek-style meatballs made with ground beef, lamb, herbs, and kefalotiri cheese, simmered in a spiced tomato sauce for a flavorful and hearty meal.

Course Appetizer, Main Course

Cuisine Greek

Keyword Beef, Ground Meat, Lamb

Prep Time 30

Cook Time 40

Total Time 1 10

Servings meatballs

Calories 101kcal

400 grams canned diced or crushed tomatoes or substitute 4-5 grated fresh tomatoes
125 ml water 0.5 cups
0.5 cup yellow onion grated or finely minced
2 cloves garlic grated or finely minced
2 tablespoon olive oil
1 teaspoons salt
0.5 teaspoon sugar
1 teaspoon dried oregano
0.5 teaspoons ground cumin
0.5 teaspoons black pepper
2 dried bay leaves

In a large bowl, mix ground beef and lamb with grated onion, garlic, soaked/squeezed white bread, a beaten egg, grated kefalotiri (or parmesan), parsley, oregano, mint, salt, cumin, pepper, and a pinch of cinnamon.
Mix gently until just combined. Shape into approximately 25 walnut-sized balls and chill while you make the sauce.

In a deep pan, sauté grated onion and garlic in olive oil. Add crushed tomatoes, water, salt, sugar, oregano, cumin, pepper, and bay leaves. Simmer for 10–15 minutes to thicken.

(Optional) Brown meatballs in a bit of oil for extra flavor. Transfer sauce to a baking dish. Add browned meatballs, deglaze frying pan with ½ cup water and some sauce, and pour over meatballs.
Cover and bake for 30 min, turning once. Or, simmer on the stovetop, covered, for 20–30 min until fully cooked and sauce is rich.
Optional: About 5 minutes before the meatballs are done you can sprinkle on a few tablespoons of extra cheese for a golden cheesy top.

Adjust seasoning and serve. Bay leaves can be removed or left in for presentation.