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Keftedakia
5 from 2 votes

Keftedakia

Keftedakia (κεφτεδακια) are traditional Greek small meatballs, that are fried and simmered in a tomato sauce.

Prep Time
1 hr
Cook Time
1 hr 30 mins
Total Time
2 hrs 30 mins
Servings: 8 people
Course: Main Course
Cuisine: Mediterranean, Greek

Ingredients

  • 3 lb beef , ground
  • 3 onion finely grated
  • 2 tablespoons mint chopped, fresh
  • 1 bunch parsley , chopped
  • 3 cloves garlic , crushed
  • 1 teaspoon cumin
  • 5 large tomato ripe), peeled and seeded
  • 2 teaspoons tomato paste
  • 1 small branch thyme
  • 1 tablespoon white vinegar
  • 2 egg
  • 5 tablespoons breadcrumbs
  • olive oil
  • ½ cup water
  • salt
  • black pepper

Instructions

    Cup of Yum
  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/2,5 cm 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 (100 ml) 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.