Keftaides Me Saltsa Meatballs in Sauce
Transport your taste buds to the Mediterranean with Keftaides Me Saltsa, a traditional Greek dish featuring tender, flavor-packed meatballs simmered in a fragrant tomato sauce. Made with a savory blend of ground beef and pork, enhanced by warm spices like cumin and oregano, these meatballs are perfectly seared for a golden crust before being nestled into a rich sauce infused with garlic, cinnamon, and bay leaf. The addition of fresh parsley and a touch of sweetness from sugar balances the vibrant flavors, creating a comforting dish that’s perfect for any occasion. Serve these Greek meatballs in sauce with crusty bread, fluffy rice, or pasta to soak up every drop of the luscious sauce. Ready in just an hour, this recipe is a must-try for lovers of Mediterranean cuisine looking for a warming, wholesome meal.
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 1 large Onion
- 2 Garlic cloves
- 2 tbsp Fresh parsley
- 50 g Dry breadcrumbs
- 1 Egg
- 1 tsp Oregano
- 1 tsp Ground cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Olive oil
- 400 g Canned crushed tomatoes
- 1 tbsp Tomato paste
- 1 Cinnamon stick
- 1 Bay leaf
- 250 ml Water or chicken broth
- 1 tsp Sugar
Instructions
Finely dice the onion and mince the garlic. Set aside.
In a large mixing bowl, combine the ground beef, ground pork, onion, half of the minced garlic, parsley, breadcrumbs, egg, oregano, cumin, salt, and black pepper.
Mix thoroughly using your hands until the ingredients are evenly combined. Avoid overmixing to ensure tender meatballs.
Shape the mixture into small meatballs, about the size of a walnut, and set them aside on a plate.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sear the meatballs in batches until browned on all sides, about 2-3 minutes per batch. Remove the meatballs from the skillet and set aside.
In the same skillet, add the remaining olive oil and sauté the rest of the minced garlic for about 30 seconds until fragrant.
Add the crushed tomatoes, tomato paste, cinnamon stick, bay leaf, water or chicken broth, and sugar to the skillet. Stir to combine.
Bring the sauce to a gentle simmer, then carefully add the browned meatballs back into the skillet.
Cover the skillet with a lid and let the meatballs simmer in the sauce for 25-30 minutes, stirring occasionally to prevent sticking.
Remove and discard the cinnamon stick and bay leaf before serving.
Serve the keftaides me saltsa hot, garnished with additional parsley if desired. Pair with crusty bread, rice, or pasta.
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 841 mg | 37% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.5 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 111 mg | 9% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 797 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
