Keftedakia Kotopoulo with Tomato-Kefalotyri Sauce

Keftedakia Kotopoulo are traditional Greek chicken meatballs infused with Mediterranean herbs and rich kefalotyri cheese, gently simmered in a vibrant tomato sauce. This dish captures the heart of Greek home cooking, pairing simplicity with deeply satisfying flavors. The meatballs, made with juicy ground chicken thigh and aromatic marjoram, are tender and bursting with savory notes, while the kefalotyri adds a nutty, salty richness. Simmering them directly in the herb-laced tomato sauce ensures they remain succulent and absorb the zesty flavors. Commonly served with golden fried potatoes, steamed rice, or warm pita bread, this dish offers a versatile and comforting experience that's perfect for family dinners or casual gatherings. Rooted in Greek culinary tradition yet easy to prepare, it's a wholesome and vibrant addition to any table.

Image for Keftedakia Kotopoulo with Tomato-Kefalotyri Sauce

Ingredients (Serves 4)

Ingredients

400 g (14 oz) ground chicken thigh
1 tsp dried marjoram, crushed
2 egg yolks
¼ bunch fresh parsley, finely chopped
80 g (2.8 oz) kefalotyri cheese, grated
¼ tsp ground nutmeg
Salt and freshly ground black pepper, to taste
Flour, for dredging
420 g (15 oz) canned whole tomatoes, blended with 200 ml (¾ cup) water
2 tsp dried thyme

Used in meatballs

40 ml (2.7 tbsp) olive oil

Used in tomato sauce

60 ml (4 tbsp) olive oil

For Serving/Garnishing

Fried potatoes, rice, or warm pita bread (optional)

Nutrition Information (per 100g)

Calories: 178
Fat: 12.5
Protein: 11.4
Carbohydrates: 4.6
Fiber: 0.9

Directions

Prepare the Meatball Mixture

1. In a large mixing bowl, combine the ground chicken, grated kefalotyri, crushed marjoram, egg yolks, ground nutmeg, chopped parsley, 40 ml (2.7 tbsp) olive oil, salt, and pepper. Mix thoroughly until the mixture is cohesive and sticky.

Form and Dredge the Meatballs

2. Shape the mixture into walnut-sized meatballs. Lightly dredge each one in flour, shaking off any excess.

Sauté the Meatballs

3. Heat 60 ml (4 tbsp) olive oil in a deep skillet over high heat. Add the meatballs in batches and sauté for 2–3 minutes, turning frequently, until lightly golden on all sides. Do not overcrowd the pan.

Simmer in Tomato Sauce

4. Add the blended tomato mixture to the pan, followed by the dried thyme, salt, and freshly ground black pepper. Stir gently to combine, then reduce heat to medium-low.

Cook Until Done

5. Simmer the meatballs in the sauce for 15–20 minutes, until fully cooked through and the sauce has thickened to your liking. Stir occasionally to prevent sticking.

Serve

6. Serve hot with fried potatoes, rice, or pita bread. For enhanced flavor, you may stir the fried potatoes into the sauce before serving.

Cookix's Secrets

Alternative Cheese

Replace kefalotyri with pecorino romano or aged parmesan for a similar salty-nutty flavor.

Bolder Flavor

Add minced garlic or a dash of chili flakes to the tomato sauce for extra heat and complexity.

Frying Tip

Use a high-sided skillet to reduce splatter when pan-frying meatballs.

Healthier Twist

Bake the meatballs on a parchment-lined tray at 200°C (400°F) for 15 minutes instead of pan-frying.

Meatball Technique

Keep your hands slightly wet while forming the meatballs to prevent the mixture from sticking.

Protein Swap

Substitute ground chicken with ground turkey, veal, or a plant-based mince for dietary preferences.

Sauce Consistency

If the tomato sauce thickens too quickly, add a splash of water or chicken broth to maintain the desired consistency.

Seasonal Add-ins

Stir in seasonal greens like spinach or kale in the last few minutes of simmering for added nutrition and color.

Ask Cookix, your sous-chef