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  • 1 lb. ground beef
  • 1 small onion, finely minced or grated (reserve 2-3 Tbsp).
  • 1 tsp. salt
  • 1/2 tsp. dried oregano
  • 1 clove garlic, pressed
  • 2 Tbsp. fresh parsley or 2 tsp. dried
  • 1 egg
  • 1-2 Tbsp. bread crumbs (optional, my grandmas don't add them)
  • olive oil
  • 1 large (15 oz.) can tomato sauce
  • 1 can water
  • 1 bay leaf
  • 1/4 tsp. cumin
  • 1 (good) pinch sugar
  • salt and pepper
  • corn starch slurry (optional)


  • Mix together the beef, onion, garlic, salt, oregano, parsley, egg, pepper to taste and breadcrumbs (if using). Form the mixture into elongaged oval-shaped meatballs.
  • Heat olive oil in a pan and pan-fry the meatballs until they are browned on all sides (you don't have to cook them through). Remove. You can bake the meatballs instead if you want.
  • To the pan, add the 2-3 Tbsp onion (and more oil if necessary) and cook until translucent. Add the tomato sauce, water, bay leaf, cumin, sugar and salt and pepper to taste. Bring the mixture to a low boil and add the meatballs. Simmer about 10-15 minutes. If you want a thicker sauce, add a corn starch slurry at the end.
  • Serve over mashed potatoes or rice.

Categories: Greek 
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