Keftedes with Ouzo and Diced Tomatoes

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Discover the rich culinary traditions of Athens with this irresistible recipe for Greek keftedes (meatballs) in an ouzo-infused tomato sauce, straight from the pages of my book Athens: Food, Stories, Love. Inspired by family-run tavernas like the historic Katsogiannos in Piraeus, these ouzo keftedes are a delicious testament to the comforting, full-flavored foods of old Athens. Juicy ground beef and pork are seasoned with fresh herbs and ouzo, then simmered in a fragrant tomato sauce kissed with orange and star anise—perfect for serving as an appetizer or centerplate.

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Keftedes with Ouzo and Diced Tomatoes

By Diane Kochilas

Prep Time 35

Cook Time 50

Servings

Athens Book, Ground Meat, Meze / Starters, Recipes

Prep Time 35

Cook Time 50

Servings

Athens Book, Ground Meat, Meze / Starters, Recipes

Ingredients

For the Meatballs

3 to 4 slices stale white bread crusts removed
1 cup milk
1½ pounds ground beef
½ pound ground pork
1 large onion minced or grated
⅓ cup ouzo
½ cup chopped fresh mint
2 teaspoons dried Greek oregano
2 tablespoons extra-virgin Greek olive oil
2 large eggs lightly beaten
Salt and freshly ground black pepper to taste
Vegetable oil for frying
Flour for dusting

For the Sauce

¼ cup extra-virgin Greek olive oil
1 large onion diced
1 carrot finely diced
3 garlic cloves finely chopped
2 cups canned diced tomatoes
½ cup ouzo
1 star anise
1 cup water
Salt and freshly ground black pepper to taste
2 strips orange zest
2 teaspoons dried Greek oregano

Instructions

Prep the Bread: Soak bread in milk until soft, then squeeze dry and break into small pieces.
Make the Meatballs: In a large bowl, combine softened bread, ground beef and pork, onion, ouzo, mint, oregano, olive oil, eggs, salt, and pepper. Mix until smooth and homogeneous.
Shape into walnut-sized meatballs. Lightly dust in flour.
Heat vegetable oil to medium-high in a large skillet. Fry meatballs in batches until golden, about 6–8 minutes. Drain on paper towels.
Make the Sauce: In a wide pot, heat olive oil and sauté onion, carrot, and garlic until soft. Stir in diced tomatoes, ouzo, star anise, water, orange zest, oregano, salt, and pepper. Simmer 20 minutes.
Add fried meatballs to the sauce and cook, covered, over low heat for another 20 minutes, letting flavors meld.
Serve hot with crusty bread, rice, or fried potatoes.

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These ouzo keftedes are a unique take on the classic Greek meatball, boasting not just juicy texture but aromatic depth from ouzo and Mediterranean herbs. Perfect with mezethes or as a main, they embody the flavors of Athens’s historic tavernas. This recipe is featured in my latest cookbook, Athens: Food, Stories, Love.

TIP: Soaking the bread in milk before mixing it into your keftedes creates a lighter, more succulent meatball. The milk hydrates and softens the bread, which helps bind the mixture and traps moisture, ensuring each bite remains juicy and tender even after frying or simmering in sauce. This traditional Greek technique is key for authentic, melt-in-your-mouth keftedes and elevates them above ordinary meatballs.

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Keftedes with Ouzo and Diced Tomatoes