Meatballs with spaghetti and red village sauce


Wonderful dish that reminds me of grandma, reminds me of a village, and carefree moments when we were children. The table is set, the rustic pre-baked bread cut into thin slices, the rustic in an honorable position on the table and the checkered tablecloth… Who does not remember this wonderful dish with the thick spaghetti and the juicy fluffy meatballs that we took down almost game!! The house was smelling of perfumes !!!


For the meatballs:

  • 300 g ground beef
  • 300 g minced pork
  • 2 large dried onions, finely chopped or passed through a grater (with its liquids)
  • 100 g of stale bread wet and well set
  • 1 egg
  • Or chopped mint
  • 1 k royal dry
  • 2 cloves garlic, finely chopped
  • Or matte parsley
  • 1 large ripe tomato grated on a grater (without skin and seeds)
  • 1 tbsp thyme
  • 2 tablespoons white vinegar
  • Salt Pepper
  • 1 shot of olive oil
  • Flour and olive oil for frying as well as a little ouzo for making.

For the sauce:

  • 2 dried onions, finely chopped
  • 2 tablespoons chopped garlic
  • 1 eggplant cut into small pieces
  • 4 white mushrooms
  • 2 tablespoons tomato paste
  • ¼ κ γ sugar
  • Or matte chopped mint
  • 1 cup dried basil
  • Salt-pepper-olive oil
  • 1 kg ripe tomatoes, peeled without seeds passed in the grater or tomato juice


  • Or kilos of spaghetti to our liking. (I prefer the thick spaghetti to the village ones, as our grandmothers used to make them)
  • Grated mizithra for serving


  1. Place the minced meat in a bowl and add the vinegar. Knead lightly and then add all the remaining ingredients. Our mixture should be fluffy, thanks to the liquids (tomato onion and vinegar). Knead very well until all the ingredients are incorporated everywhere, cover with a film and leave the minced meat in the fridge for about 1 hour to incorporate the flavors and aromas.
  2. Then we shape our meatballs into balls, dipping our hands in ouzo in which we have diluted it with a little water. Personally, I like small and delicate mouthfuls, others like big ones.
  3. Then we grind them and shake them to remove the unnecessary flour.
  4. Then we fry our meatballs in olive oil until half of the meatballs are covered.
  5. As soon as they come out, we place them on absorbent paper.
  6. In a deep bowl put the chopped eggplant with salt.
  7. In a deep frying pan, heat the oil and lightly sauté the onion, then the pulp. Then the aubergines (after squeezing them with your hands to drain the water) with the mushrooms and finally the garlic. Then add the tomato, and let it simmer for a quarter
  8. Then add our spices, sugar and salt and pepper and dip the meatballs in and let them simmer for 8-10 minutes.
  9. While the sauce is simmering, bring water to a boil for the spaghetti, and after they boil, strain them and keep them warm.
  10. We serve traditional, mizithra grated at the base of the plate, spaghetti and on top the sauce with our meatballs.

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