These Keftedes came out amazing, the tomato sauce was brilliant, I will now use this sauce for most of my tomato based dishes. I used the same sauce for my moussaka. And that was to die for. I am not a huge fan of ground beef, but let me tell you, I was very very excited with this dish. And the nice thing is that with its leftovers, you can make meatball subs, or even make a spaghetti bolognaise and top it with these meatballs.

half beef mince
half pork
white bread, crusts removed, soaked in milk
onion, chopped finely
garlic, chopped finely
dried oregano
salt and milled pepper

Tomato sauce
olive oil
onion, chopped finely
garlic, chopped finely
ripe tomatoes, chopped (I like to not peel them, but that’s a personal choice)
tomato puree
bicarbonate of soda
salt and milled pepper
fresh oregano

Mix all the ingredients together, using your hands. Pat into the size you require, and set aside. I left them over night in the fridge, but this is not necessary.

Tomato sauce
Heat oil and add onion
Sugar over the onions, sauté for a few minutes, add garlic.
Add the remaining ingredients and bring to the boil. (not the bicarb of soda)
Reduce the heat, cover & let simmer for about half an hour.
Add bicarb of soda, it will fizz a little, and let simmer for a further 15 minutes

Arrange meatballs in an ovenproof dish.
Pour over sauce and bake in a preheated 180 °C oven, uncovered

I don’t fry the meatballs first; I just place them in a large oven proof dish, pour the sauce over and put in the oven. Frying adds extra kilojoules to the meatballs, and is just not necessary. I find it also doesn’t make the meatballs dry.


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