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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 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 25 meatballs
Calories 101kcal

Ingredients

meatballs

  • 600 grams ground beef and lamb mix 1.3 lbs
  • 0.5 cup yellow onion grated or finely diced
  • 3 cloves garlic
  • 50 grams soft white bread approx. one palm sized slice
  • 1 egg
  • 60 grams Greek Kefalotiri cheese about 0.5 cup, substitute pecorino or parmesan
  • 0.5 cup water
  • 3 tablespoons fresh parsley finely diced, or substitute 1.5 teaspoons dried
  • 1 tablespoon dried oregano
  • 1.5 teaspoons dried mint
  • 1 teaspoons salt
  • 1 teaspoon ground cumin
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon cinnamon

tomato sauce

  • 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

garnish

  • 3 tablespoons Greek Kefalotiri cheese
  • 2 tablespoons fresh parsley finely diced

Instructions

Preheat oven

  • Preheat oven to 180°C / 360°F.

Make the Meatballs

  • 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.

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.

Cook the Keftedes

  • (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.

Serve

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