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Homemade meatballs Greek style

A traditional Greek dish that fills us with scents, flavors and memories.


  1. Grate the onion. In the mortar add the garlic, coarse salt, the chilu and grind together. Add the mix with the onion.

  2. Grind barley toast (or use breadcrumbs)

  3. Finely chop the parsley and mint

  4. Place all the ingredients in a bowl and knead well.

  5. Preferably leave in the fridge overnight covered with cling film

  6. Shape the meatballs, flour them and fry them until they turn golden brown.

  7. Place them on absorbent paper immediately afther removing them from the pan.

  8. Preheat the oven at 200 degrees Celsius without the fan.

  9. For the sauce, in a pan with olive oil add the garlic, the onion, the hot chili, the basil and sauté. Add the peeled tomatoes, salt and pepper. Boil on low heat for 5 to 6 minutes.

  10. In a fireproof dish, place a little sauce on the bottom, place the meatballs and the rest of the sauce on top. Spread the cheeses on the surface and bake for 15 minutes with the lid closed and 6 without the lid.


1kg of minced meat half beef half pork

6 slices of barley rusk

2 onions

2 eggs

3 cloves of garlic

bunch of mint

1 bunch of parsley

1 shot ouzo

1 shot of vinegar

50 ml of olive oil

15 g of salt

2 g of freshly ground black pepper

1 spicy chili

For the sauce

1 onion

800 g peeled tomatoes from the tin

1 teaspoon tomato paste

2 cloves of garlic

20 leaves of basil

125g mozzarella

125 g pecorino

125 g of Parmesan

1 chili

50 g sun-dried tomatoes

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