Tomatokeftedes (Tomato Balls) with Tzatziki Zucchini Pasta

August  8, 2013
0 Ratings
  • Serves 1
Author Notes

After spending a vacation in Santorini and discovering their claim-to-fame "tomatokeftedes," I knew I had to recreate these delicious tomato balls on my blog for my readers (and for myself!) Giving them a healthier twist, I used all fresh ingredients, baked instead of fried in oil, and substituted white flour for whole wheat flour. Since tomatokeftedes are typically served with a yogurt cucumber dill dip called tzatziki sauce, I created my own version as a pasta sauce and placed the tomatokeftedes on top of a bed of tzatziki zucchini pasta. Healthy, Greek, and uniquely flavorful! —Inspiralized

What You'll Need
  • Tzatziki Sauce
  • .5 whole cucumber
  • 1/3 cup 0% plain Greek yogurt
  • 1 clove of garlic, minced
  • .5 tablespoons extra virgin olive oil
  • .5 tablespoons fresh dill, chopped
  • 1 teaspoon lemon juice
  • 3 cranks of a sea salt grinder
  • 2 cranks of a peppercorn grinder
  • Tomatokeftedes (Tomato Balls) & Zucchini Pasta
  • 1.5 zucchinis, spiralized into spaghetti
  • 1 cup baby vine tomatoes, seeds removed and chopped
  • 3.5 tablespoons spring onion, diced
  • 1 tablespoon warm water
  • 1 tablespoon mint, chopped
  • 1 pinch of oregano
  • .25 cups whole wheat flour
  • .25 cups Pecorino Romano cheese
  • .25 teaspoons salt
  • .25 teaspoons pepper
  1. Preheat oven to 405 degrees.
  2. Take the cucumber and peel it. With a teaspoon, scrape out the seeds in the inside of the cucumber and discard.
  3. Time to prepare the tzatziki sauce. Loosely chop the cucumber and put it into a food processor. Pulse until big chunks are gone. If you don’t have a food processor, finely chop the cucumber. When done, place into a bowl with the rest of the ingredients for the sauce (Greek yogurt, garlic, olive oil, red wine vinegar, dill, lemon juice, salt, pepper). Place in the refrigerator.
  4. Next, prepare the tomato ball mixture. In a large bowl, place in all of the ingredients and mix together with hands until the mixture is thick and sticky enough to create about 2 large tomato balls. If needed, add more flour and water. Form the tomato balls with your hands.
  5. Spray a baking sheet with cooking spray and place on the tomato balls. Bake in the oven for 10 minutes, flip over and bake for another 10-15 minutes or until tomato balls are browned on the outside and don’t easily fall apart with poked with a fork. When done, take out of the oven and set aside.
  6. Pour the tzatziki sauce over the zucchini pasta and mix thoroughly to combine. Place in a bowl. Top with tomato balls and enjoy your Grecian meal!

See what other Food52ers are saying.

1 Review

sexyLAMBCHOPx August 8, 2013
Looks delicious, seasonal & healthy. I always add a splash of vinegar into my tzatziki. I love using my spiral cutter so I will try this soon!