Keftedakia (meatballs) are a beloved dish in Greek cuisine and for good reason. They’re hearty, flavorful, and incredibly satisfying.
Our recipe takes traditional Greek meatballs to the next level by pairing them with spaghetti and a rich tomato sauce.
The tender meatballs are seasoned with a blend of herbs and spices that give them a uniquely Mediterranean flavor, while the tomato sauce provides a tangy and savory complement.
Best of all, this dish is surprisingly easy to make, so you can enjoy the taste of Greece from the comfort of your own home.
Greek Keftedakia with Spaghetti and Tomato Sauce Recipe
This recipe for Keftedakia with spaghetti and tomato sauce is a delicious and satisfying meal that can be found in many other areas of Europe
Ingredients
For the Meatballs
- 1-kilo minced meat (you can use only beef or half quantity beef and half pork)
- 1 egg
- 1 onion medium size finely chopped
- A handful of parsley finely chopped
- One cup of fine dry breadcrumbs (better buy the ones used for Mediterranean dishes)
- Salt and pepper
- 2 tbsp of dried oregano
- 1/2 a glass of HORRAON Ultra Premium Extra Virgin Olive Oil
For the Sauce
- 500gr tomato passata
- 2 tbsp tomato paste
- 1 tsp sugar,
- Salt and pepper to taste
- 1 packet of spaghetti No 6
Instructions
The Meatballs
- In a mixing bowl, combine the minced meat, egg, olive oil, finely chopped onion, parsley, breadcrumbs, salt, pepper, and dried oregano. Mix everything thoroughly until well combined.
- Take a small portion of the mixture and roll it between your palms to form a round meatball, about 1 inch in diameter. Repeat this process with the remaining mixture until all the meatballs are formed.
- In a frying pan, heat up a generous amount of extra virgin olive oil over medium-high heat until hot.
- Add the meatballs to the pan, making sure not to overcrowd them. Cook the meatballs, turning occasionally, until they are golden brown on all sides.
- Check that the meatballs are cooked through by cutting into one of them and ensuring that it is no longer pink in the middle. If needed, continue cooking for a few more minutes.
- Once the meatballs are cooked, use a skimmer to remove them from the pan and transfer them onto a plate lined with paper towels to absorb excess oil.
The Sauce
- Next, it's time to prepare the tomato sauce.
- Using a strainer, remove any bits left in the frying oil and pour enough into a large saucepan to cover the bottom a bit more.
- This will add more flavor to the sauce.
- Heat the saucepan and add the tomato passata and tomato paste, dissolved with a bit of water.
- Season with salt, pepper, and sugar, and stir well to combine all the ingredients.
- Let it boil for 3-4 minutes
Final Steps
- Add the meatballs to the sauce for about 5 minutes to absorb some of the sauce and become tender.
- Remove the meatballs from the sauce and set them aside.
- Fill the saucepan with water and bring it to a boil to cook the spaghetti.
- If the spaghetti requires 12 minutes to cook, add the meatballs back into the sauce after 6 minutes, so that the spaghetti can soak up all the delicious flavors.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 694Total Fat: 50gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 34gCholesterol: 135mgSodium: 307mgCarbohydrates: 21gFiber: 3gSugar: 4gProtein: 38g
This data was provided and calculated by Nutritionix on 5/9/2023
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