A delicious variation of the famous Greek meatballs, simmered in a tasty tomato sauce.
These meatballs are absolutely delicious! The simple sauce is especially tasty served over rice or bulgur wheat.
Susan Tweeton
Meatballs
Ingredients
- 2 pounds lean ground beef or lamb
- 1 cup breadcrumbs
- Juice of half a lemon
- 1 8-ounce can tomato sauce
- 1 large onion, finely minced
- 2–4 cloves garlic, finely minced
- 1 egg
- 1 teaspoon each salt and pepper
- 1 teaspoon mint
- 1 teaspoon oregano
- 1 teaspoon dill
- ¼ cup parsley (optional)
- Flour
- Olive oil
Directions
- Combine all ingredients and mix well with hands.
- Shape into 16 round patties, like thick hamburgers. For appetizer-sized meatballs, form small, 1-inch meatballs.
- Dredge patties in flour.
- Pan fry in oil until well browned and cooked all the way through.
Tomato Sauce
Ingredients
- 2 tablespoons oil for frying
- 2 tablespoons flour
- 1 8-ounce can tomato sauce
- 2 cups hot water or broth
- ½ teaspoon oregano
- Salt and pepper to taste
Directions
- Remove cooked keftedes from pan; set aside.
- Pour off all but 2 tablespoons oil.
- Add the flour to the oil, stirring mixture to blend well.
- Allow oil/flour mixture to cook and bubble at least one minute.
- Slowly pour in heated water or broth, stirring continuously.
- Add tomato sauce and seasonings.
- Cook mixture until slightly thickened, about 10 minutes.
- Add keftedes and simmer an additional 10-15 minutes.
- Add more water or broth, if necessary.
Serving Suggestions
Serve with fried potatoes, noodles, rice, or bulgur wheat.