Fasolakia & Keftethes

Green Beans in Tomato Sauce with Potatoes (commonly known as Fasolakia in Greece) is a family favourite that is very filling and full of flavour. It’s great on cold winter days, warms you up, and is simply delicious! Served with Greek meatballs called keftethes, you’re guaranteed to be full and satisfied!


  • 1-2 Lbs fresh green beans or 1 bag frozen French-cut or whole green beans
  • 1 can/28 oz of either diced or crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup water; ½ cup if using frozen beans
  • 1/4 cup Parthena Extra Virgin Olive Oil
  • 1 bunch of fresh dill, finely chopped
  • 1 onion finely diced
  • 5-6 potatoes chopped into quarters or smaller if desired
  • 1 cube chicken bullion for flavour
  • ¼ tsp Parthena Mediterannean Sea Salt
  • ¼ tsp fresh ground black pepper


  1. Add green beans, onion, and dill to a large pot
  2. Add in canned tomatoes or crushed tomatoes, Parthena Extra Virgin Olive Oil, salt and pepper. Top with the water.
  3. Bring to a boil and turn to medium to low heat and let simmer for 30 minutes.
  4. Once the beans start to become tender, add the cubed potato and let simmer for 1 hour.
  5. Stir often as water will evaporate while simmering. Add additional water as needed.
  6. When beans and potatoes are cooked and tender, add tomato paste and chicken bouillon and salt and pepper to taste as needed.
  7. Serve this dish with chunks of feta cheese and Greek Keftethes (meatballs) and fresh bread for dipping.

Greek Keftethes ( Meatballs)

Serve these meatballs with tzatziki for even more flavour!


  • 1 LB lean ground beef
  • 2 eggs
  • ¼ tsp seasoning salt
  • ¼ tsp Parthena Mediterannean Sea salt
  • ½ tsp fresh ground black pepper
  • ¼ tsp mint. If using fresh, use about 1 handful pureed or finely chopped
  • ½ tsp Parthena Greek Mountain Oregano
  • 1 medium onion grated or pureed
  • ¼ cup Parthena Extra Virgin Olive Oil and additional for browning
  • ½ cup bread crumbs
  • All-purpose flour for dusting


  1. Mix ground beef, eggs, and all spices together.
  2. Fold in the onion and Parthena Extra Virgin Olive Oil. Mix thoroughly, this mixture will be quite wet.
  3. Add in the bread crumbs mix well together. The mixture should now form and stay in a nice ball.
  4. Spoon 1 tsp of meat for each meatball and roll into a ball. Coat each ball lightly in flour.
  5. Add Parthena Extra Virgin Olive Oil to a skillet, enough to coat the bottom, until the oil is shimmering and hot. Turn the burner down to medium heat and slowly add the meatballs.
  6. Brown each of the meatballs turning them often. Put them on a paper towel to soak up excess oil, and garnish with chopped onion if desired.

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