Keftedes Me Saltsa (meat Balls In Tomato Sauce) Recipe
Soula’s aromatic ground beef braised with our delicious tomato sauce.
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Ingredients
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Meatballs
Tomato Sauce
Method
Meatballs
- 1
Prep the soaked crumbs
Place the breadcrumbs in a medium bowl and pour in the 1/2 cup milk. Stir and let sit 5 minutes until absorbed.
- 2
Combine meatball ingredients
To the soaked breadcrumbs add ground beef, grated onion, minced garlic (3 cloves), eggs, chopped parsley, dried oregano, ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper. Using your hands or a spoon, gently mix until just combined. Avoid overworking to keep meatballs tender.
- 3
Form meatballs
Portion the mixture into roughly 1 1/4-inch (about 1.5 oz) meatballs — you should get about 18–20. Roll gently between your palms to shape, keeping them slightly compact but not overpacked.
- 4
Brown meatballs
Heat 2 tbsp olive oil in a large, heavy skillet over medium-high heat. Working in batches if necessary, add meatballs and brown on all sides, turning carefully with tongs or a spatula (about 2–3 minutes per side). They need not be cooked through. Transfer browned meatballs to a plate and set aside.
Tomato Sauce
- 5
- 6
- 7
Add tomatoes and seasonings
Add the 28 oz crushed tomatoes, 1/2 cup stock, 1 tsp dried oregano, 1/2 tsp dried basil, bay leaf, 1/2 tsp sugar, red pepper flakes (if using), 1 tsp kosher salt and 1/2 tsp black pepper. Stir to combine and bring to a gentle simmer.
- 8
Simmer with meatballs
Carefully nestle the browned meatballs into the simmering sauce, spooning sauce over them so they are partially submerged. Reduce heat to low, cover partially, and simmer gently for 18–22 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and flavors have melded. Stir gently once or twice to keep meatballs from sticking; if sauce becomes too thick, add up to 1/4 cup water or stock.
- 9
Finish and rest
Taste the sauce and adjust seasoning with more salt, pepper, or a pinch of sugar if needed. Stir in 2 tbsp chopped fresh parsley or basil. Remove bay leaf. Let the pan rest off heat 5 minutes to allow flavors to settle.
- 10
Serve
Serve the keftedes hot with sauce spooned over them. Suggested accompaniments: crusty bread, steamed rice, or orzo; garnish with extra chopped parsley and optional crumbled feta.