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Keftedakia / Greek Meatballs



5 lbs ground meat (beef, pork, lamb)
(I usually use 1/2 beef, 1/2 pork)
4-5 slices soaked bread
1 minced onion
2 tbsp powdered chicken base
2 eggs
1/2 cup olive oil
Vegetable oil for shallow frying

* Make it healthy

  • replace meat with ground turkey or chicken, or at least part of it
  • bake at 350 instead of frying

* Make it different

  • Add spices: cumin, cinnamon

Baking Sauce:

1 chopped onion
1 clove minced garlic
1 carton chopped mushrooms
1 chopped red pepper
1 chopped green pepper
1 bunch parsley
2 chopped tomatoes
2 cans tomato sauce
1 can chicken broth
1 tbsp ketchup
1 tbsp mustard


These meatballs will be fried and then baked in a sauce for a more intense flavor.

Preheat oven to 350 degrees.

Mix all ingredients for the meatballs in a bowl and mold into balls no larger than 1” in diameter. Fry the meatballs and set aside.

Meanwhile, heat some olive oil in a pan and cook the onions, mushrooms, peppers and garlic until they have wilted and liquids have reduced. Mix in tomatoes, tomato sauce, chicken broth, parsley, ketchup, mustard, and salt/pepper to taste. Let all ingredients cook at a simmer for about 20 minutes. If sauce reduces too much, add some chicken broth.

Remove sauce from heat and set aside. Place fried meatballs in a baking dish or deep oven-safe pot and pour the sauce over them. Place into the oven for approximately 30 minutes.

Remove from oven, mix and serve.


This is great for parties to serve 20-30 guests. Play with spices to come up with your own flavors.

George Christidis