Greek Keftethes with Tomato Sauce

greek keftethes with tomato sauce

Greek Keftethes with Tomato Sauce

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Servings: 6
Calories: 610


  • 1 1/2 lb boned shoulder or leg of lamb
  • lamb fat made up to 8 oz with beef suet if necessary
  • 1/2 Spanish onion finely chopped
  • 4 oz fresh breadcrumbs
  • 2 large eggs beaten
  • 8 mint leaves finely chopped
  • 8 sprigs of parsley finely chopped
  • 1/2 tsp dried oregano or marjoram
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp cayenne pepper
  • salt
  • olive oil for frying

for the tomato sauce

  • 1 3/4 lb canned peeled tomatoes coarsely chopped
  • 1/2 Spanish onion finely chopped
  • 2 tbsp finely chopped parsley
  • 2 garlic cloves finely chopped
  • 4 tbsp olive oil
  • 1/4 tsp paprika pepper
  • 1/4 tsp cayenne pepper
  • salt


  • Place all the ingredients for the sauce in a large saucepan. Add 300 ml (10 fl oz) water and simmer gently, uncovered, for 1 hour.
  • Meanwhile put the lamb, fat and finely chopped Spanish onion through the finest blade of your mincer 3 times. In a large mixing bowl, combine the minced mixture, breadcrumbs, beaten eggs, finely chopped mint leaves and parsley, dried herb and spices. Season to taste with salt. Mix well.
  • Form the mixture into 48 little balls the size of large marbles. Heat the olive oil in a large frying-pan, add a batch of meat balls and fry until golden. Drain on absorbent paper. Continue frying the meat balls in this way until they are all cooked.
  • Add the meat balls to the tomato sauce and simmer for 15 minutes. To serve place 12 meat balls on each of 4 plates and coat them with the tomato sauce.
Calories: 610 kcal
Carbohydrates: 23 g
Protein: 20 g
Fat: 50g
Saturated Fat: 23 g
Trans Fat: 1 g
Cholesterol: 126 mg
Sodium: 361 mg
Potassium: 544 mg
Fiber: 4 g
Sugar: 5 g
Vitamin A: 629 IU
Vitamin C: 22 mg
Calcium: 71 mg
Iron: 5 mg
Ingredients Lamb, Shoulder of Lamb
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