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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
- .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
- Preheat oven to 405 degrees.
- Take the cucumber and peel it. With a teaspoon, scrape out the seeds in the inside of the cucumber and discard.
- 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.
- 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.
- 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.
- 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!
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe