Monday, September 28, 2009

Keftedakia (Meat Balls)

Keftethakia are a favorite dish and easy to make. I usually make up large batches of the meat mixture and use some for these cocktail meatballs, and others for hamburger patties or meatballs in sauce.
Tip: When buying the ground meat, ask the butcher to grind it twice. The grind used in the originals is finer than that usually found in grocery stores.

Prep Time: 20 minutes
Cook Time: 30 minutes


· 1 Kilo of lean ground beef
· 2 large onions, grated
· 5 tablespoon of Greek Mint
· 1/2 teaspoon of black pepper
· 1 tablespoon of sea salt
· 2 eggs, beaten with a fork
· 2 slices of white bread, crust removed (best if slightly stale)
· 1 bunch of fresh flat-leaf parsley, chopped
· 3 tablespoons of olive oil
· 1/4 cup of toasted breadcrumbs
· 2 big potatoes thinly grated and squeeze out the juice
· 1 teaspoon BP
· olive oil for frying
· some flour


Wet the bread, squeeze out the moisture. Mix all ingredients for 10 minutes by hand until soft and well blended.
Form the meat into slightly flattened balls with a diameter of about 1 3/4 inches at most (about the diameter of a golf ball)and roll them in the flour.
Pour about 1/3 inch of olive oil into the frying pan and heat until hot. Add meatballs, and fry over medium heat until brown on all sides (about 15-20 minutes). (A 10-inch frying pan will hold about 25 meatballs.)
Serve with lemon wedges.
Yield: 40 cocktail meatballs
(if the micture is more than you wish to use for the day you can always safe the rest in a special freezer bag for another day to use!!

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