Meatballs in Tomato Sauce (Keftedes in Tomato Sauce)

These meatballs in tomato sauce are the kind of food that bring everyone back to the table.

By Alexandra's Home

@home.alexandras

December 04, 2025

Meatballs in Tomato Sauce (Keftedes in Tomato Sauce)

By Alexandra's Home

Ingredients

For the meatballs:
600

g ground beef (about 1.3 lb)
1

medium tomato, peeled and blended (about 120–150 g / 4–5 oz)
1/2

cup rolled oats (45 g)
3

tbsp extra virgin olive oil (45 ml)
1

medium onion, blended (or very finely grated)
1

garlic clove, blended or finely grated
1

tsp dried oregano
15

mint leaves, chopped (≈ 4 g)
A small bunch parsley, only the leaves, chopped (≈ 10–15 g)
Salt and freshly ground black pepper, to taste
For the sauce:
1

kg ripe tomatoes, peeled and blended (about 2.2 lb)
1/4

cup (60 ml) extra virgin olive oil
2

garlic cloves, lightly smashed
1

bay leaf
1

small cinnamon stick
1/2

bunch chopped parsley, for finishing (≈ 15–20 g)
For serving:
Steamed rice
Plain Greek yogurt

Instructions

TOTAL TIME

1 hour

4-6 servings

These meatballs in tomato sauce are the kind of food that bring everyone back to the table. Tender, lightly spiced keftedes simmer slowly in a tomato sauce scented with garlic, bay, and just a whisper of cinnamon — the same comforting aroma so many of us grew up with in Greek homes.

Serve them over fluffy rice with a spoonful of Greek yogurt, and you have a meal that feels like a family hug. And if you want to elevate the experience, pour yourself a glass of Gratsi Red. Its soft berry notes and gentle spice pair beautifully with the warm cinnamon and tomato, making the whole dish feel even more inviting. It’s the kind of dinner that turns an ordinary evening into something special.

A plate of raw ground beef, fresh mint and dill, a whole tomato, a bowl of grains, a bulb-shaped container, and a glass of red wine arranged on a wooden board.

STEP 1

Mix the meatball ingredients
In a large bowl combine the ground beef, blended tomato, oats, blended onion, blended garlic, dried oregano, chopped mint, chopped parsley, salt and pepper. Mix with your hands or a spoon until the mixture is cohesive.

A ceramic bowl filled with ground meat, chopped herbs, and oats sits on a wooden board. Nearby are a cup of red drink, a container of salt, and a ceramic garlic-shaped condiment holder.

A white bowl filled with seasoned raw ground meat sits on a countertop, with a glass of red wine, fresh herbs, and a white ceramic container in the background.

STEP 2

Chill the mixture
Cover the bowl and refrigerate for 15–20 minutes. This firms the mixture and makes shaping easier.

STEP 3

Shape the meatballs
Remove from the fridge and form the mixture into golf-ball sized meatballs (about 1 inch / 2.5 cm). Place them on a plate while you prepare the sauce.

A plate of raw, seasoned meatballs is arranged in a circular pattern on a wooden board. Nearby are grated cheese on a plate, a bulb of garlic, and a glass with the word GRATSI printed on it.

A woman in a black tank top and beige apron shapes ground meat into meatballs in a modern kitchen, with plates and cooking ingredients on the counter.

STEP 4

Start the sauce
In a large pan, heat ¼ cup (60 ml) olive oil over medium heat. Add the smashed garlic cloves and sauté for about 1 minute until fragrant (do not let them burn).

STEP 5

Add the tomatoes & aromatics
Pour in the blended tomatoes, add the bay leaf and the cinnamon stick. Season lightly with salt and pepper. Stir to combine.

Chopped garlic sizzling in olive oil in a beige enameled skillet on a stovetop.

A pot of red tomato sauce simmers on a stovetop, with visible olive oil, a bay leaf, a cinnamon stick, cracked black pepper, and salt sprinkled on top.

STEP 6

Add the meatballs
Gently add the meatballs to the pan, submerging them partly in the sauce. Bring the pan to a gentle simmer.

A pot filled with raw meatballs simmering in a red tomato sauce, sitting on a stove with the sauce just starting to bubble around the meatballs.

A pot of meatballs simmering in a rich red tomato sauce on a stovetop, with steam rising and the sauce bubbling around the evenly spaced meatballs.

STEP 7

Simmer gently
Cook over medium to medium-low heat for about 35 minutes, uncovered or partially covered. Every 5–7 minutes, gently tilt the meatballs and spoon sauce from the bottom of the pan over them to prevent sticking and to keep them moist. Lower the heat if the sauce begins to stick or brown.

A pot filled with meatballs in a chunky tomato sauce, topped with chopped parsley. A glass of red wine and a striped towel are in the background.

STEP 8

Finish with parsley
When the meatballs are cooked through and the sauce has thickened, remove the bay leaf and cinnamon stick. Stir in ½ bunch chopped parsley and adjust seasoning with salt and pepper.

STEP 9

Serve
Serve hot with steamed rice and a side of plain Greek yogurt. A sprinkle of extra parsley on top is lovely — and a glass of Gratsi Red Wine makes it even better.

A plate with seasoned meatballs in tomato sauce, white rice garnished with parsley, and sliced mozzarella cheese topped with tomato sauce, all sprinkled with chopped herbs. A glass and a dish of more meatballs appear in the background.

Meatballs in Tomato Sauce (Keftedes in Tomato Sauce)

Meatballs in Tomato Sauce (Keftedes in Tomato Sauce)