Makaronia me kima – The Greek version of spaghetti bolognese

To prepare a traditional Greek style spaghetti in meat sauce recipe (Makaronia me kima), luscious juicy beef mince (or lamb) are cooked in a tomato based sauce, along with red wine and meditteranian herbs and spices.. Simply irresistible! 

With this step-by-step traditional recipe you can easily recreate this traditional delight from scratch! So go ahead, indulge yourself to this little sin..

Tip: If have any leftover meat sauce you can easily use it to make a small pan of Moussaka or Pastitsio.

Greek style spaghetti in meat sauce recipe – Prepare the meat sauce

The traditional Greek “makaronia me kima” recipe calls for either beef mince or a mix of lamb and beef. But if you can’t handle its strong flavour and prefer a lighter version try substituting with good quality beef or veal mince.

To prepare the meat sauce for this greek style spaghetti in meat sauce recipe, the ground beef is sautéed in olive oil, flavoured with onions and garlic and then simmered in red wine and tomato sauce. The aromatic herbs and spices used in the traditional recipe penetrate the meat and give a really characteristic taste and smell which permeates the house.

Tip: Let the sauce simmer for a while to allow the flavours to mingle.

Delicious recipes to serve with

“Makaronia me kima” is a dish that is as a main dish. You could serve with any kind of salad or side dish you like. Here is a list of my favourite recipes to serve with:

• Greek salad with feta cheese (Horiatiki)
• Greek village bread (Horiatiko psomi)
• Salad with Halloumi cheese and roasted vegetables 
• Cretan Dakos (Rusks with tomatoes and feta cheese)
• Traditional Greek cheese pie (Tiropita)

So go ahead, prepare this delicious dish and serve with spaghetti, top with the meat sauce and some grated Kefalograviera. Enjoy!

Makaronia me Kima recipe (Greek style spaghetti in meat sauce/bolognese)

(665 votes, average: 4.76 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 30 min
• Total Time: 40 minutes
• Yield: 6 portions
• Category: Main
• Method: Boiled
• Cuisine: Greek

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Description

Makaronia me Kima (Greek style spaghetti in meat sauce recipe) – The Greek version of spaghetti bolognese – is one of the most popular dishes in Greece.

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Ingredients

For the meat sauce

• 750g beef or lamb mince (26 ounces)
• 2 red onions (chopped)
• 2 cloves of garlic (chopped)
• 1 carrot, grated (optional)
• 1 tin chopped tomatoes (400g/ 14 oz.)
• 1/4 of a cup water
• 2 tbsp tomato paste
• 1 teaspoon sugar
• 1 glass of red wine
• sea salt and freshly ground black pepper
• 1 bay leaf
• a pinch of cinnamon or one cinnamon stick
• 2 whole cloves
• 1/4 of a cup olive oil

For the spaghetti

• 1 package spaghetti
• salt
• boiling water
• 2 tsps olive oil
• 200g Parmigiano-Reggiano or kefalograviera (7 ounces)

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Instructions

1. To prepare this Greek style spaghetti with meat sauce recipe (Makaronia me kima), begin by preparing the meat sauce. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and carrot and sauté, until softened and slightly coloured. Stir in the garlic, tomato paste and the mince breaking it up with a wooden spoon and sauté, until caramelized. Pour in the red wine and deglaze (wait to evaporate). Add the tinned tomatoes, water, sugar, cinnamon stick, cloves, bay leaf and a good pinch of salt and pepper. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated.
2. Cook the spaghetti in salted boiling water according to package instructions. Drain the pasta in a collander and stir in 2tsp of olive oil.
3. Tip over the drained pasta in the meat sauce pan and mix it so the sauce is evenly spread.
4. Serve with grated cheese and a nice refreshing Greek feta salad and enjoy over a glass of wine!

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Nutrition

• Serving Size: 1 portion
• Calories: 767kcal
• Sugar: 8.5g
• Sodium: 1562.3mg
• Fat: 26.1g
• Saturated Fat: 9.6g
• Unsaturated Fat: 15.1g
• Trans Fat: 0.1g
• Carbohydrates: 75.2g
• Fiber: 5g
• Protein: 52.8g
• Cholesterol: 99mg

Keywords: Makaronia me Kima recipe, Greek Spaghetti sauce, Greek Bolognese

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The post Makaronia me Kima recipe (Greek style spaghetti in meat sauce/bolognese) appeared first on My Greek Dish.

This Greek pasta salad recipe is so easy to prepare, that it is almost embarrassing to call it a recipe, but trust me it never fails to impress. Whether eaten as a snack, light meal or as a starter to that barbecue grilled souvlaki, that juicy, refreshing-salty taste combination going on here (that’s so good!) will keep you cool during the hot summer days! And of course if you love pasta, then my delicious pastitsio recipe is a must try!

Greek pasta salad recipe – A delicious taste of Greece

This refreshing Greek pasta salad recipe is the brightest example of how Greek cuisine takes the simplest ingredients and with literally no effort transforms them into a finger licking dish! So, if you are looking for a twist on your classic pasta salad, go Greek with this sprightly Greek pasta salad recipe and taste all the earthy flavours that characterise Greek cuisine in one dish.

For this Greek pasta salad recipe fusilli pasta is tossed with fresh vegetables, feta cheese and black olives. Coated with a light homemade Greek olive oil and lemon dressing and garnished with fresh herbs to create the best Greek pasta salad you have ever tried!

To prepare this Greek pasta salad recipe keep an eye on your ingredients. Find some juicy tomatoes, crisp cucumber, fresh peppers, creamy Greek feta cheese, good quality extra virgin olive oil and some kalamata black olives and you are basically done! If you have some leftover chicken, try adding some as well and make a whole brand new dish.

So, if you’re looking for a cool and refreshing salad recipe for this summer, give this Greek pasta salad recipe a try and if you are feeling adventurous enough try experimenting with different kind of ingredients, you may have lying around. Enjoy! 

Other delicious Greek salads

If you love my salad, then you’ll also love my following handpicked recommendations!

1. Greek Orzo Salad (Orzo feta salad)
2. Delicious Greek Lentil Salad Recipe with Feta cheese (Fakes Salata)
3. Refreshing Watermelon Feta Salad recipe
4. Grilled Halloumi and Roasted Vegetables Salad Recipe
5. Traditional Greek Salad recipe (Horiatiki / Xoriatiki)
6. Potato Salad (Greek Patatosalata)
7. Greek chickpea salad

Greek Pasta Salad recipe

(647 votes, average: 4.74 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 min
• Total Time: 15 minutes
• Yield: 8 portions
• Category: Salad
• Cuisine: Greek

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Description

If you are looking for a twist on your classic pasta salad, go Greek with this sprightly Greek pasta salad recipe! Go ahead, taste all the earthy flavours that characterize the Greek cuisine in one simple dish!

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Ingredients

• 350g fusilli pasta (13 oz.)
• 2 tomatoes, cut into wedges or 18 cherry tomatoes, cut into halves
• 1 red onion, sliced
• 1 red bell pepper, sliced
• 1 cucumber, sliced into half moons
• 16 Kalamata olives
• 250g feta cheese, crumbled (8.5 oz.)
• 2 tbsps chopped parsley

For the dressing

• 4 and 1/2 tbsps extra virgin olive oil
• 1 and 1/2 tbsps lemon juice
• 1 tsp dried oregano
• salt and pepper to taste

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  Grilled Halloumi and Roasted…

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  Potato Salad (Greek Patatosalata)

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Instructions

1. To prepare this super easy Greek pasta salad recipe, start by cooking the pasta. Boil the pasta according to package instructions and drain. Set aside to cool down for a while.
2. In the meantime prepare your vegetables for the Greek pasta salad. Wash thoroughly and strain the vegetables. Cut the tomatoes into wedges, the cucumber into half moons, slice the pepper and the red onion. Place all the vegetables in a large salad bowl and add the pasta, the olives and feta cheese. Garnish with chopped parsley and mix everything together so that all the wonderful flavours mix.
3. To prepare the dressing for the Greek pasta salad add all the ingredients in a bowl and whisk to combine.
4. Pour the dressing over the Greek pasta salad and toss to coat. Taste and adjust the seasoning according to preference.
5. Prepare this Greek pasta salad recipe a few hours before serving to allow the flavours to mingle and develop and it will certainly reward you.
6. Divide the Greek pasta salad among individual serving plates and serve cold. Enjoy!

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Nutrition

• Serving Size: 1 portion
• Calories: 347kcal
• Sugar: 5.3g
• Sodium: 707.4mg
• Fat: 16.3g
• Saturated Fat: 6.1g
• Unsaturated Fat: 9.3g
• Trans Fat: 0g
• Carbohydrates: 40.3g
• Fiber: 3.1g
• Protein: 11.2g
• Cholesterol: 27.8mg

Keywords: Greek pasta salad recipe

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Have you ever imagined that you can have a giouvetsi in less than 30 minutes? Now with this delicious variation to the traditional Greek Giouvetsi recipe, you can! We have substituted Beef with Chicken as its quicker to cook and a tiny bit healthier and better for your waistline. 

In this chicken giouvetsi recipe we will not be using the traditional oven baked method, rather we are cooking this dish in a pan – its so much faster this way and there is little compromise to its flavors. If you wish, you can always finish it off in the oven to get that nice crust on the top!

Finally if you love orzo, then my traditional beef giouvetsi, lamb giouvetsi as well as my legendary pastitsio recipes are made for you!

Give this easy chicken and orzo pasta recipe a try and remember to leave your feedback in the comments section below!

Easy Chicken Recipe with Orzo pasta (Giouvetsi Kotopoulo)

(592 votes, average: 4.84 out of 5)
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• Author: Eli K. Giannopoulos
• Cook Time: 30 min
• Total Time: 30 minutes
• Yield: 4 portions
• Category: Main
• Method: Stew
• Cuisine: Greek

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Description

Have you ever thought that you can have a giouvetsi in less than 30 minutes? This easy chicken recipe with orzo pasta is a delicious variation of the classic giouvetsi; the next best thing for when you are in a hurry!

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Ingredients

• 550–600g/ 20 oz. boneless, skinless chicken breasts, cut into bites (or whole chicken bone-in cut in 8 pieces)
• 1 1/2 cup orzo pasta ( kritharaki / manestra )
• 1 small red onion, finely chopped
• 1 tsp tomato paste
• 1/2 tin chopped tomatoes
• 2/3 of a cup tomato juice (passata)
• 2 cups of water
• a pinch sugar
• a pinch of cinnamon or a cinnamon stick
• 4 tbsps olive oil
• salt and freshly ground pepper
• 130g feta cheese, crumbled (4.5 ounces)

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Instructions

1. To prepare this super easy chicken with orzo, heat a large frying pan over medium heat, pour in 2 tbsps olive oil and sauté the onions, until softened. Season the chicken pieces with salt and pepper and add in the pan; fry the chicken breasts until lightly colored.
2. Remove the chicken pieces and the onions on a plate. In the same pan, add 2 tbsps olive oil and sauté the orzo pasta. Add the tomato paste and continue sautéing. Pour in the tinned tomatoes, the tomato juice and a cup of warm water. Return the chicken pieces and onions in the pan, add a pinch of sugar, a pinch of cinnamon and season well with salt and pepper. Turn the heat down to medium, place the lid on and cook for about 15 minutes, stirring occasionally, until the orzo pasta is cooked. (Halfway through cooking time, check out if all of the liquid has been absorbed and add 1 cup of hot water into the pan).
3. Remove the pan from the stove, drizzle with olive oil and stir in the crumbled feta cheese. Let the chicken with orzo rest for 5 minutes and serve while still warm. Enjoy!

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Keywords: chicken giouvetsi, Greek chicken and orzo in tomato sauce, chicken youvetsi, kritharaki with chicken, easy chicken recipe

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The post Easy Chicken Recipe with Orzo pasta (Giouvetsi Kotopoulo) appeared first on My Greek Dish.

Healthy, filling and ready in less than 30 minutes this is the perfect dish for a mid-week dinner! Serve with a drizzle of olive oil and some crusty bread and a delicious Greek Salad to dig in all that delicious sauce. Enjoy!

Easy chicken recipe with tomato sauce, peppers, olives and pappardelle!

(658 votes, average: 4.91 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 minutes
• Yield: 4
• Category: Main
• Method: Boiled
• Cuisine: Greek

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Looking for an easy chicken recipe? This delicious and colourful dish, full of Mediterranean flavours will amaze you! Tender chicken breasts cooked in a flavourful tomato sauce paired with sweet peppers and tangy olives. Healthy, filling and ready in less than 30 minutes this is the perfect dish for a mid-week dinner! Serve with a drizzle of olive oil and some crusty bread to dig in all that delicious sauce. Enjoy!

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Ingredients

• 550–600g boneless, skinless chicken breasts, cut into bites (20 ounces)
• 2 green bell peppers, sliced into strips
• 2 yellow bell peppers, sliced into strips
• 2 red bell peppers, sliced into strips
• 1 small red onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1 and 1/2 cup tinned chopped tomatoes
• 2/3 of a cup black olives
• 1/2 a cup olive oil
• salt and freshly ground pepper
• 300 grams pappardelle pasta

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Instructions

1. To prepare the tomato sauce, heat a large saucepan to medium heat. Pour in half of the olive oil, the onion, peppers and garlic; sauté, whilst stirring, until the onions become translucent. Pour in the crushed tomatoes, the olives and a pinch of salt and pepper and stir (be careful with the salt, as the olives are salty enough). Simmer over medium-low heat for about 10 minutes, stirring once in a while, until the sauce thickens. If the sauce becomes too thick, pour in some water.
2. In the meantime start cook the chicken breasts. Season the chicken pieces with salt and pepper. Heat a large frying pan over medium heat, pour in the other half of the olive oil and add the chicken pieces. Pan fry the chicken breasts on both sides, until browned.
3. Remove the pan from the stove and add the chicken pieces in the pan with the tomato sauce. Stir to coat the chicken breasts in the tomato sauce. Cook, with the lid on, over low heat for about 10 minutes. Taste and salt as needed.
4. Prepare the pasta according to package instructions.
5. Serve with a drizzle of olive oil and garnish with some chopped basil. Enjoy!

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Nutrition

• Serving Size: 1 bowl
• Calories: 586kcal
• Sugar: 12.5g
• Sodium: 685.4mg
• Fat: 17.3g
• Saturated Fat: 2.5g
• Unsaturated Fat: 13.4g
• Trans Fat: 0g
• Carbohydrates: 94.7g
• Fiber: 9.3g
• Protein: 16.8g
• Cholesterol: 0mg

Keywords: easy chicken recipe, greek pasta with chicken

The post Easy chicken recipe with tomato sauce, peppers, olives and pappardelle! appeared first on My Greek Dish.

What is Moshari Kokkinisto (Greek beef stew)?

‘Kokkinisto’ translates as ‘reddened’ and is a way of cooking, where the meat is first browned and sealed, to remain juicy and then added to a tomato-based sauce, along with aromatic spices and herbs.

The stew itself is a simple one with mostly tomatoes and onions as the base. This makes it an easy recipe to create but the combination of spices and red wine means gives amazing flavor!

How to make Greek style beef stew the traditional way

Greek beef stew is typically cooked at a relatively low temperature -simmered, not boiled- allowing flavors to mingle.

Don’t skip the step where you brown the meat as this is very important to enhance the flavor and the meat falls apart when you eat it.

Ingredients for “Moshari Kokkinisto” (Greek Style Beef Stew)

Pasta: My favorite pasta for this recipe is bucatini spaghetti, but you can use just plain spaghetti if that’s all you find in the store.

Beef: For juicier results, the key is to pick the right kind of meat. For a Greek beef stew, you need to choose large cuts of meat from either the front shoulder or the rear end of beef, which, when cooked for a long time, become fork tender.

Stew: The heart of the stew is made with red onions, tomatoes, and garlic with some tomato paste and water. A little sugar offsets the bitterness of the tomatoes. Olive oil is left over from browning the meat so will have extra flavor.

Red wine: Use your favorite red wine for cooking or what you have around the house.

Spices: I love a cinnamon stick and one or two cloves in the mixture. You can use ground cloves if that’s what you have but I prefer the whole clove.

Cheese: Don’t forget some grated kefalotyri cheese to serve on top of the dish once you have finished cooking it.

Key Preparation Tips

Prepare the beef: To prepare the reddened Greek beef stew, begin by cutting the beef into chunks. The beef should be washed and dried thoroughly before being properly browned.

Try not to fill the pan too full. Browning the beef is crucial for a Greek beef stew, as it helps keep the meat juicy and soft.

Prepare the sauce: For the sauce caramelise the onions and garlic, deglaze with the red wine and let it evaporate. Then add the tomatoes, the paste, spices, sugar and season.

Then the sautéed beef comes in. Cook on medium low until meat is fork tender and sauce thickens.

Tip: If the sauce isn’t thick enough after cooking the meat, remove it with a slotted spoon and simmer it alone until it thickens. If the sauce gets too thick before the meat is done, add some warm water.

Prepare the pasta: When ready, cook the pasta in a separate pan. Drain and add to the big pot along with the sauce and meat. Stir with a wooden spoon.

Serve the Greek beef stew with a light drizzle of olive oil, some shredded cheese, and a glass of red wine.

Can you make this “Moshari Kokkinisto” in the slow cooker?

Slow cookers are great for making hearty, one-pot meals like this Greek Stew. The recipe calls for beef, but you could easily swap in chicken or lamb. Just make sure to adjust the cooking time accordingly.

Sauté the meat first to make sure it is browned then add the onion and garlic. Once they are lightly browned, move the mixture to the slow cooker and add the rest of the ingredients. Cook for 5 hours on high or 7-8 hours on low.

You could also use an Instant Pot as you could saute the meat in the pot then add the rest of the ingredients. Adjust cooking time as you would normally for the model you have.

Making ahead of time and storing

It is best to make the meal on the day you plan to serve it so the meat doesn’t absorb too much of the liquids.

Leftovers will store in the refrigerator for 3-4 days and can be reheated on the stove in a saucepan to serve.

You can also freeze the leftovers for up to 3 months. Allow the stew to cool then add to freezer-safe containers and freeze. Defrost overnight before reheating.

Serving suggestions

I usually serve “moshari kokkinisto” with spaghetti, but there’s no reason you can’t swap this to penne or even something like orzo pasta.

Mashed potatoes or rice also work as a serving option and you can even make fries to go with it. Add some greens such as green beans or broccoli as well.

Greek Style Beef Stew in a Tomato Sauce (Moshari Kokkinisto)

(480 votes, average: 4.82 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 min
• Cook Time: 105 min
• Total Time: 2 hours
• Yield: 4-6 portions
• Category: Main
• Method: Stew
• Cuisine: Greek

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Description

Tender and juicy Moshari kokkinisto with the aromas and blends of cinnamon, clove and fresh tomatoes! A delicious and easy recipe for Greek beef stew, perfect for a Sunday family dinner!

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Ingredients

• 1 kg of quality stewing beef (35 ounces)
• 2 small red onions, chopped
• 2 cloves of garlic, chopped
• 4 ripe tomatoes, peeled and chopped
• 1 tsp tomato paste, dissolved into a teacup of water
• 100ml olive oil (2/5 of a cup)
• a glass of red wine
• 1 cinnamon stick
• 1–2 whole cloves, or a pinch grounded
• a pinch of sugar
• 400g bucatini spaghetti or plain spaghetti if you can’t find it (14 ounces)
• salt and freshly ground pepper
• grated cheese (kefalotyri) to serve

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Instructions

1. To prepare the reddened Greek beef stew, start by cutting the beef into pieces, approx. 100g/ 3.5 ounces each one. Wash thoroughly the beef and wipe with some paper towel. It is important to dry the meat well, in order to be nicely browned.
2. Heat a large, deep pot to high heat. After the pan is heated, pour in the oil along with the beef. Brown the pieces of beef on one side, without stirring and then brown them on the other side. Try not to overcrowd the bottom of the pan. Browning the beef is very important, when cooking a Greek beef stew, as it helps the meat remain juicy and tender.
3. Use a slotted spoon to remove the pieces of meat from the pot and place them on a plate.
4. To prepare the sauce for the Greek beef stew, add into the pot the chopped onions and turn the heat down. Sauté for 3 minutes, until softened. Stir in the garlic and saute for 1 more minute. Pour in the red wine, turn the heat up and cook for 2 minutes, until it evaporates. Add the chopped tomatoes, the tomato paste (dissolved in a teacup of warm water), the cinnamon stick, the cloves, a pinch of sugar and salt and pepper.
5. As soon as the sauce comes to the boil, add the beef and enough hot water to cover the 2/3 of the meat. When the sauce starts to bubble a lot, turn the heat down and half-cover with the lid (the sauce still has to bubble a little bit). Cook to medium-low heat, for about 1 1/2 hour, until the meat is tender and the sauce thickens, stirring occasionally.
6. If the meat is tender and cooked, but the sauce is not thick enough, remove the pieces of meat with a slotted spoon and boil the sauce alone to high heat, until it thickens. On the other hand, if the sauce becomes thick, before the meat is done, then add some warm water.
7. When done, boil the spaghetti into another pot, according to package instructions; drain and place in the pot, along with the sauce and the meat. Stir with a wooden spoon.
8. Serve the Greek beef stew with a drizzle of olive oil, sprinkle some grated cheese and enjoy over a glass of red wine.

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Keywords: moshari kokkinisto, greek kokkinisto, kokkinisto kreas recipe, greek braised beef

The post Greek Style Beef Stew in a Tomato Sauce (Moshari Kokkinisto) appeared first on My Greek Dish.

Tagliatelle with Eggplants and Feta Cheese

(463 votes, average: 4.93 out of 5)
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• Author: Eli K. Giannopoulos
• Cook Time: 20 min
• Total Time: 20 minutes
• Yield: 2 portions
• Category: Main
• Method: Boiled
• Cuisine: Greek
• Diet: Vegetarian

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Description

A delicious vegetarian 20 minute pasta recipe, perfect for a light summery meal! Eggplant and feta cheese in tomato based sauce full of mediterannean flavours.

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Ingredients

• 2 (250g/ 9 ounces) medium sized eggplants (elongated, oval-shaped)
• 1/2 red onion, chopped
• 3 ripe tomatoes, chopped in small cubes
• 5 tbsps extra virgin olive oil
• 1 tsp tomato paste
• 1 clove of garlic, whole
• 2 tbsps fresh basil or mint, chopped
• 150–200g feta cheese, crumbled (6–7 ounces)
• a pinch of sugar
• salt and freshly ground pepper
• 250g tagliatelle (9 ounces)

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Instructions

1. Preheat the oven at 250C. Chop the eggplants into cubes and place on a baking tray. Drizzle with some olive oil and bake for 15 minutes.
2. In the meantime, roughly chop the onions and the tomatoes. Place a large saucepan at medium-high heat, add 5 tbsps of olive oil and sauté the onions and the garlic, for 3 minutes, until soft. As soon as the onions are lightly colored, add 1 tsp of sugar and caramelize. Add the tomato paste and stir well. Turn the heat up and add the chopped tomatoes; cook for 5-6 minutes, with the lid on. At the end, remove the whole clove of garlic, add the baked eggplants and the herbs and season well with salt and pepper.
3. In the meantime, boil the pasta, according to package instructions. Without draining the pasta, remove the pasta from the water, using a large fork and add them into the tomato sauce. Sprinkle the crumbled feta cheese and stir well. Serve on a big platter, drizzle with some extra virgin olive oil and top with some crumbled feta.

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Keywords: aubergine feta pasta, eggplant and feta pasta, eggplant tagliatelle

The post Tagliatelle with Eggplants and Feta Cheese appeared first on My Greek Dish.

This recipe is ideally made using hilopites, which is a traditional Greek egg pasta similar to tagliatelle but cut little square pieces. If you can’t find any, use some orzo pasta which will be equally delightful! Don’t forget to top with some crumbled feta and sprinkle with some chopped parsley which works wonders with this tomato based dish! And of course serve with a delicious Greek Salad and some crusty bread! Enjoy!

Greek Meatballs in Tomato Sauce (Keftedes Giouvetsi)

(449 votes, average: 4.88 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 min
• Cook Time: 60 min
• Total Time: 1 hour 15 minutes
• Yield: 6 portions
• Category: Main
• Method: Baked
• Cuisine: Greek

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Description

The traditional diced beef is substituted with fried meatballs (keftedes) and then baked in a rich tomato based sauce and orzo pasta or chilopites giving it that extra fresh Mediterranean flavour.

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Ingredients

For the keftedes

• 600g ground pork (20 ounces)
• 1 egg
• 1 red onion, finely chopped
• 1 clove of garlic, finely chopped
• 1 cup breadcrumbs
• 1/2 bunch fresh parsley, chopped
• some flour for dredging

For the tomato sauce

• 1/4 of a cup olive oil
• 3 cloves of garlic, finely chopped
• 1 red onion, finely chopped
• 400g canned chopped tomatoes (14 ounces)
• 400g canned tomato sauce (14 ounces)
• 1 tsp sugar
• salt
• 3 cups of warm water
• 500g/18 ounces chilopites (egg pasta, cut into little square pieces). Alternatively substitute with orzo pasta.
• 200g feta cheese crumbled (7 ounces)

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Instructions

1. To prepare the meatballs (keftedes), finely chop the onion and garlic. Into a hot pan, add 3 tbsps of olive oil and sauté the onion and garlic, until tender.
2. In the meantime, add in a large bowl the minced pork along with the egg, the breadcrumbs and chopped parsley. Season well with salt and pepper. Add the onions and garlic and mix well, squeezing the ingredients with your hands, until combined.
3. Roll the mixture for the keftedakia into balls the size of a walnut (or bigger if you prefer). On the bottom of a tray, add some flour and dredge the rolled meatballs lightly in flour, making sure to shake off any excess.
4. Pour some oil into a hot pan oil and fry the keftedakia, until nicely coloured on all sides. Place the meatballs on some kitchen paper to dry.
5. To prepare the tomato sauce, heat a deep pan over medium heat. Pour in the olive oil and the chopped onion and garlic and sauté. Add the chopped tomatoes, the tomato sauce, 1 1/2 cup of water, a pinch of sugar, season and stir. Let the sauce simmer for 10 minutes.
6. Preheat the oven to 200C. Into a fireproof tray, add the sauce, along with the meatballs (keftedes) and the pasta and stir. Cover with some aluminium foil and bake for approx. 40 minutes or until the pasta is cooked. Midway through cooking time, add 1 1/2 cup of warm water and remove the aluminum foil. (If the pan appears to be getting dry, pour in some more hot water). At the end, add the crumbled feta cheese and stir with a wooden spoon. Enjoy!

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Keywords: greek keftedes with tomato sauce

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