Keftedes
Keftedes
One of the most popular styles of Greek meatballs are keftedes. Made with lamb and sometimes beef, mixed with soaked bread and seasonings, then fried until crispy, they’re often served as an appetizer with tangy tzatziki. For a full meal, serve them up on flatbread or cover with tomato sauce and accompanied by rice.
Ingredients:
4 slices white bread, torn into pieces
2 Tbsp. milk
1 clove garlic
1 onion, quartered
4 tsp. dried mint
1 tsp. salt
ground black pepper to taste
1/2 lb. ground beef
1/2 lb. ground lamb
4 eggs
1/2 c. all-purpose flour (for dredging)
vegetable oil (for frying)
Preparation:
In large bowl, moisten bread pieces with milk and set aside. Mince garlic in a food processor, adding onion, mint, salt, and pepper, and processing until onion is finely chopped. Add mixture to bowl with moist bread, along with beef, lamb, and eggs. Mix with hands until thoroughly blended. Roll into 1-1/2” to 2” balls. Place the flour in a shallow pan, and roll balls in flour to coat. Shake off any excess flour, and place meatballs onto plate or baking sheet, pressing to flatten slightly. Heat 1” oil in large skillet over medium heat. Add 8-10 meatballs at a time, and cook until browned on outside and no longer pink in center, about 10 minutes. Place on a paper towel-lined plate to drain excess grease. Repeat until all meatballs are cooked. Serve with tzatziki sauce.
