Greek Style Meatballs and Tomato Sauce

Catherine Cappiello Pappas


Enjoy these meatballs with friends and family as I did and your cares will soon seem miles away!


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10 Min
25 Min
Pan Fry


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for the meatballs:
3 ½ lbs. fresh ground beef
4-5 cloves garlic – chopped fine
½ cup italian parsley – chopped fine
½ cup of grated romano or parmesan cheese
2 eggs
¼ cup milk
2 slices white bread – crumbled
2 tablespoons olive oil
¾ tsp. salt
½ tsp. cinnamon
1 tsp. sugar
2 tablespoons honey
1 slice of lemon – with rind – chopped fine
feta cheese for garnish
for the tomato sauce:
35 oz. can whole peeled tomatoes
1 bunch scallions - chopped
1 onion – sliced
3-4 cloves garlic – chopped
½ cup italian parsley – chopped
1 slice of lemon – with rind
1 tbs. sugar
1 tsp. salt
½ tsp. black pepper
¼ tsp. red pepper
½ tsp. turmeric
½ tsp. cinnamon
1 tsp. dried oregano
2 tablespoons olive oil

How to Make Greek Style Meatballs and Tomato Sauce


  • 1For the Meatballs:
    Combine all of the above ingredients, except the Feta cheese, in a bowl and mix with your hands. Do not over mix. Form into desired size meatballs.

    For frying the meatballs:

    Heat a large cast iron frying pan with 2 tablespoons of vegetable oil and 2 tablespoons of olive oil.

    When the meatballs are a nice golden on one side gently roll over and continue cooking.

    The meatballs are done when they are completely golden and slightly firm.

    For the Tomato Sauce:
    Heat a sauce pan with the olive oil. Add the lemon slice, scallions, onions, garlic and parsley; sauté until the onion slightly clear and the garlic fragrant. Add the tomatoes and the seasonings and simmer on low for approximately one hour.

    Gently, crush the tomatoes with a masher.

    Taste the sauce to adjust the seasonings.

    When the meatballs are cooked gently add them to the sauce and leave on a low heat. The meatballs add a delicious flavor to the sauce.

    Serve garnished with Feta cheese.

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