Keftedes Me Domates (Greek Meatballs with Tomato Sauce)

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



  • 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


  1. Combine all ingredients and mix well with hands.
  2. Shape into 16 round patties, like thick hamburgers. For appetizer-sized meatballs, form small, 1-inch meatballs.
  3. Dredge patties in flour.
  4. Pan fry in oil until well browned and cooked all the way through.

Tomato Sauce


  • 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


  1. Remove cooked keftedes from pan; set aside.
  2. Pour off all but 2 tablespoons oil.
  3. Add the flour to the oil, stirring mixture to blend well.
  4. Allow oil/flour mixture to cook and bubble at least one minute.
  5. Slowly pour in heated water or broth, stirring continuously.
  6. Add tomato sauce and seasonings.
  7. Cook mixture until slightly thickened, about 10 minutes.
  8. Add keftedes and simmer an additional 10-15 minutes.
  9. Add more water or broth, if necessary.

Serving Suggestions

Serve with fried potatoes, noodles, rice, or bulgur wheat.