Prep Time
1 hr
Cook Time
1 hr 30 mins
Total Time
2 hrs 30 mins
Keftedakia (κεφτεδακια) are traditional Greek small meatballs, that are fried and simmered in a tomato sauce.
Course: Main Course
Cuisine: Greek, Mediterranean
Servings: 8 people
Author: Kriszti Terei-Vigh
  • 3 lb beef , ground
  • 3 onions , finely grated
  • 2 tablespoons chopped fresh mint
  • 1 bunch parsley , chopped
  • 3 cloves garlic , crushed
  • 1 teaspoon cumin
  • 5 large tomatoes (ripe), peeled and seeded
  • 2 teaspoons tomato paste
  • 1 small branch thyme
  • 1 tablespoon white vinegar
  • 2 eggs
  • 5 tablespoons breadcrumbs
  • Olive oil
  • ½ cup water
  • Salt
  • Pepper
  1. In a large container, place the ground beef.
  2. Add the mint, parsley, bread crumbs, vinegar, garlic, cumin and onion.
  3. Add the eggs. Season with salt and pepper.
  4. Mix and knead vigorously for 10 minutes.
  5. Form small balls.
  6. In a pan with high edges, pour the olive oil (about 1 inch of oil).
  7. Fry the meatballs until golden brown.
  8. Remove the meatballs from the pan with a skimmer and place on paper towels. Set them aside.
Tomato sauce
  1. Pour 5 tablespoons of olive oil in a Dutch oven.
  2. Grate the tomatoes very finely and add them to the pot.
  3. Add salt and pepper, tomato paste and ½ cup of water. Add the thyme.
  4. Mix with a wooden spoon.
  5. Place the tomato sauce on medium heat and, when once it is boiling again, add the meatballs.
  6. The tomato sauce must cover them completely so, if necessary, add a little more water.
  7. Simmer on low-medium heat, stirring, for 45 minutes. The sauce should be thick.