Meatballs in Tomato Saltsa with Aphrodite Galotyri


Aphrodite Galotyri Recipe Meatballs Will Studd Greek


  • 1 x tub for serving Aphrodite Galoytri PDO
  • Keftethes
  • 200g stale bread, crusts removed soaked in milk or water
  • 1kg beef mince
  • 3 large onion, grated
  • 2 Eggs
  • 1 tbsp oregano
  • 1 tsp cumin ground
  • 1 tsp pepper
  • 1 ½ tsp salt
  • 1 cup mint, chopped
  • 1 cup flat leaved parsley chopped
  • ½ tsp cinnamon
  • 1 tsp allspice ground
  • 1 tbsp red wine vinegar
  • Saltsa
  • 1/3 cup Greek extra virgin olive oil
  • 1 onion, thinly sliced
  • 1 tbsp tomato paste
  • 2 x 440 g tinned tomatoes
  • 1 tsp sweet paprika
  • 2 bay leaves
  • 5 allspice berries ground
  • Sprig fresh basil
  • 1 cup red wine
  • 1 tbsp red wine vinegar
  • ½ tsp sugar
  • 1 tsp salt & ¼ tsp pepper


01: Squeeze excess liquid from bread and place in large mixing bowl. Add the remaining keftethes ingredients and mix by hand. Cover and allow to rest in fridge for about 1 hour.

02: To make the saltsa, heat the oil in large deep frypan. Add the onions and cook gently until soft. Add the tomato paste and cook for 1 minute, then add remaining saltsa ingredients and simmer gently for about 20 minutes until it develops into a thick sauce.

03: Remove meat mixture from fridge and roll into balls a little larger than a golf ball. Flatten them gently and pan fry just enough to give a golden colour.

04: Preheat the oven to 180C/160C fan forced.

05: Spoon some saltsa into the bottom of a baking dish. Lay the Keftethes in the saltsa and pour remaining saltsa over until well-covered. Drizzle with olive oil and add one cup water. Cover with foil and bake for about 30 minutes, removing foil for the last 10 minutes.

06: Serve with crusty bread, rice pilaf, salad and a large dollop of Galotyri.