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Vegan Gluten Free Tomato Meatballs originating from Island Santorini – Ntomatokeftedes

Yields6 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

Santorini is famous popular holiday destination. Is also famous for “ntomatokefteses”, tomato meatballs, an excellent appetizer.

 200 g cherry tomatoes or normal tomatoes
 180 g onions
 2 tbsp fresh oregano or fresh thyme or both, chopped
 1 tbsp fresh spearmint, chopped
 2 tbsp dill, chopped
 1 tsp baking powder
 ½ cup corn-based gluten free flour mix Schär's Mix it Farina
 1 cup gluten free breadcrumbs Schär’s Paniermehl - Breadcrumbs
 salt
 pepper
 sweet or hot paprika
 2 tbsp olive oil
optionally
 100 g feta cheese
 oil for frying if we fry them instead of baking them
1

Turn on the oven at 200°C / 400°F to preheat it.

2

Chop the tomatoes in a food processor or by hand. If you use the food processor, be careful not to mash them. And pour them into a bowl.

3

In a food processor, chop the onion together with the all fresh herbs (oregano, thyme, spearmint, dill). And add them to the bowl with the chopped tomatoes.

4

Add the remaining ingredients to the bowl and mix all together.

5

Spread parchment paper on a baking tray.

6

Shape the tomato meatballs one by one and place them on the parchment paper. If it sticks to our hands too much, we can dip our hands in water or oil.

7

After shaping them all, bake them for about 25 minutes at 200°C / 400°F.

Nutrition Facts

Serving Size 2

Servings 0