These tender Greek meatballs simmered in rich tomato sauce (Keftedes Giouvetsi) bring Mediterranean comfort food to your table in just over an hour.

The hearty meatballs develop an irresistible golden crust while baking, then slowly absorb the aromatic sauce, creating layers of flavor in every bite.

This authentic recipe yields 6 generous portions – perfect for gathering loved ones around for a traditional Greek feast that tastes like it came straight from a family taverna.

Ingredients for Greek Meatballs (Keftedes)

Ground pork (600g): Fresh, medium-fat content for juicy meatballs
Egg (1): Acts as a binding agent
Red onion (1): Finely chopped for flavor and moisture
Garlic (1 clove): Minced fresh for authentic Greek taste
Breadcrumbs (1 cup): Helps maintain shape and texture
Fresh parsley (1/2 bunch): Adds fresh, herbaceous notes

Ingredients for Tomato Sauce

Olive oil (1/4 cup): Use good quality Greek olive oil if possible
Garlic (3 cloves): Finely chopped for aromatic base
Canned tomatoes (800g total): Mix of chopped and sauce for perfect consistency
Chilopites (500g): Traditional Greek egg pasta (or orzo as substitute)
Feta cheese (200g): Crumbled for classic Greek finish

Step-by-Step Instructions

Prepare Meatball Mix: Sauté onion and garlic until tender, combine with pork, egg, breadcrumbs, and parsley
Form Meatballs: Roll into walnut-sized balls and lightly coat with flour
Cook Meatballs: Pan-fry until golden brown on all sides
Make Sauce: Sauté aromatics, add tomatoes and simmer for 10 minutes
Combine and Bake: Mix sauce, meatballs, and pasta in an oven-proof dish, cover and bake at 200C for 40 minutes
Finish: Add warm water halfway, remove foil, and top with crumbled feta before serving

Cooking Techniques

This Greek dish combines two wonderful cooking methods that build amazing flavors. First, you’ll pan-fry the meatballs until they’re golden brown – this creates a tasty crust while keeping the inside juicy.

Then, everything goes into the oven where the pasta slowly soaks up all those rich tomato sauce flavors.

If you’re new to making meatballs, here’s a tip: wet your hands slightly before rolling them – this keeps the meat from sticking to your fingers!

Easy Substitutions

While traditional chilopites (Greek egg pasta) makes this dish extra special, orzo works perfectly too!

For the meat, you can swap the ground pork for beef, lamb, or even a mix of meats. No fresh parsley?

Dried works in a pinch – just use 1 tablespoon instead of the fresh amount. If you’re not a fan of feta cheese, try grated pecorino romano or parmesan instead – though the feta adds that classic Greek touch we love!

Serving Suggestions

This cozy dish is a meal in itself, but a simple Greek salad on the side makes it even better! Just toss together some chunky cucumber, tomatoes, red onions, and olives with olive oil and oregano.

A chunk of crusty bread is perfect for mopping up the sauce. Want to make it extra special? Sprinkle some extra feta and fresh parsley on top just before serving – it adds a lovely pop of color and flavor!

Storage Tips

Good news – this dish tastes amazing the next day! Let it cool completely, then pop it in an airtight container in the fridge for up to 3 days.

When reheating, add a splash of water and warm it gently on the stovetop or in the microwave.

The pasta might soak up more sauce overnight, so that extra bit of water helps bring back the original texture. You can even freeze portions for up to 2 months – just thaw overnight in the fridge before reheating.