Keftedes / Meatballs

Meatballs are often one of the dishes on a meze table, whether served as shownhere or in tomato sauce. They can be made of beef or lamb, be large or small, oblong or round, and they are so good that you always want one more!

  • 500 grams of minced beef or lamb, or a mixture of the two
  • 2 slices white bread
  • 1 small onion
  • 1 egg
  • cumin or fresh and finely chopped mint
  • dried oregano
  • salt, pepper
  • 3 tablespoons plain flour
  • 3 to 4 tablespoons olive oil
  • lemon wedges

Cut the crust of the bread, let it soak in water for about 10 minutes. Meanwhile, put the meat in a bowl and add grated onion, egg and spices. Squeeze the water from the bread and knead it into the meat. It’s fine to use a food processor for this. Using your hands, make small meatballs, roll them in flour and fry in quite hot oil. Squeeze a little lemon juice over before you eat.

As a variation, place a little cube of feta cheese inside each meatball before you fry them.

As yet another variation, you can make soutsoukakia. Just fry the meatballs slightly, and then cook them in tomato sauce. Prepare the sauce before you start making the meatballs. You’ll need:

  • 1 can chopped tomatoes
  • 1 glass of wine (red, white or rosé)
  • 2 finely chopped cloves of garlic
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • season with cumin, salt, pepper

Put everything in a casserole and simmer without a lid, to make the sauce thicken slightly, while you make and fry the meatballs. Add the meatballs, put on the lid, and boil for half an hour.


One response to “Keftedes / Meatballs

  1. Pingback: Pita | Greatgreekfood's Blog

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