Cooking recipes: Meatballs with tomato sauce

Sissy Nika – Journalist Taste and Culture

Emblematic dish of the Greek cuisine, a favorite dish that creates delicious memories… Through time it is present at the celebrations, the picnics and on school trips … We give you a delicious version with tomato sauce. Two are the secrets of meatballs, good kneading and as Aunt Sophia said, “must knead vigorously lifting the minced meat and turning it to “let it get air” and the watering with ouzo at the last minute”, so the meatballs get an excellent scent. Peeking in the microcosm of her kitchen, I always remember her throwing ouzo in her hands the time that she shaped them. These secrets eventually make a difference in the taste and I love sharing them with you …

Meatballs “like mom’s”

From the Vasiliki Gorgi, of the restaurant “Gia mia boukia” N. Makri



750 gr minced beef

350 gr minced pork

200 gr breadcrumbs

1 bunch parsley, finely chopped

5 sprigs of finely chopped mint

3 sprigs parsley finely chopped

1 large dry onion, finely chopped

1 clove garlic, crushed

2 eggs

Sea salt

Freshly ground pepper

A pinch of cumin

1 shot of ouzo

For the sauce

4 crushed tomatoes

1 onion

1 tbsp brown sugar

1 tsp cinnamon powder

1 tsp grated nutmeg

Olive oil


Freshly ground pepper

How to prepare

First we prepare the minced meat.

In a basin put all the ingredients for the minced meat and knead vigorously with your hands until the mixture is homogenous. Cover the basin with transparent food film and place in the refrigerator to “rest” for at least 4 hours.

Take the meat from the refrigerator and pour the ouzo.

Knead again for a minute and thus our minced meat becomes aromatic.

We shape meatballs of a moderate size and press lightly to make them flat. Let them “rest” until you make the sauce.

Chop the tomatoes, onion and garlic.

In a wide saucepan or deep skillet, sauté the onion and when golden brown, add the tomatoes, sugar, nutmeg, cinnamon, pepper and a little lukewarm water.

Allow the sauce to simmer in a covered pan for 10 minutes stirring occasionally until it “thickens”.

Put the olive oil to “burn” in a deep pan and pour the meatballs using forceps. Let them fry turning them on both sides for 4-5 minutes.

Remove them and leave them on a platter with kitchen paper to remove the excess oil.

With a slotted spoon, put them carefully, one by one into the pot with the sauce.

We bring to a boil, and after 10 minutes we serve them.

The meatballs “tie” in harmony with rice, fried potatoes, mashed potatoes and pasta pens on which we also pour tomato sauce.