Greek Meatballs in Tomato Sauce (Keftedes Giouvetsi)
These tender Greek meatballs simmered in rich tomato sauce (Keftedes Giouvetsi) bring Mediterranean comfort food to your table in just over an hour. 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.
Equipment
- Deep pan
- Fireproof tray
- Aluminum foil
Ingredients
For the keftedes
- 600 g ground pork (20 ounces)
- 1 egg
For the tomato sauce
- 1/4 cup olive oil
- 400 g canned chopped tomatoes (14 ounces)
Instructions
- To prepare the meatballs (keftedes), finely chop the onion and garlic. Into a hot pan, add 3 tbsps of olive oil and sauté the onion and garlic, until tender.
- In the meantime, add in a large bowl the minced pork along with the egg, the breadcrumbs and chopped parsley. Season well with salt and pepper. Add the onions and garlic and mix well, squeezing the ingredients with your hands, until combined.
- Roll the mixture for the keftedakia into balls the size of a walnut (or bigger if you prefer). On the bottom of a tray, add some flour and dredge the rolled meatballs lightly in flour, making sure to shake off any excess.
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