Keftedia – Greek meatballs
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When I made these little meatballs the first time, I wasn’t quick enough to get any photographs worth posting. My boys just loved them, they especially liked dunking them in home made tzatziki. I like making these keftedia because they are baked in the oven and these are very moist, just like the recipes that call for frying meatballs in olive oil.
So last weekend I had a small gathering of old friends over for an end of year bash and I made a batch of Keftedia. This time I did manage to get some pics, and once again the meatballs were loved by everyone.
WHAT YOU NEED
- 500g ground beef ( I use a very lean cut)
- 1/2 onion finely grated
- 1 egg beaten
- 3 cloves garlic minced
- 2 sliced white bread
- 1/2 cup milk
- 1 tablespoon olive oil
- chopped parsley
- chopped mint
- 1 tablespoon dried oregano
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon beef stock
- salt and pepper
WHAT YOU NEED TO DO
- Preheat oven to 200C degrees and line a baking tray with paper
- Remove crusts from bread slices and leave to soak in a bowl with the milk
- Grate the onion into a large bowl
- Place beef, oil, egg, herbs and spices into the bowl with the onion
- squeeze out a little milk from the slices, and add the soggy bread to the bowl.
- Mix well with hands or a potato masher
- Roll mixture into small balls and place on lined baking tray. (This makes about 40 small balls)
- Lightly brush each meatball with o little olive oil
- Bake for 12 minutes, remove from oven and turn each ball over before returning tray to the oven
- Bake for a further 12 minutes or until keftedia are cooked through.
I make a home made tzatziki from a recipe given to me by a greek family we stayed with when visiting Athens many years ago. I simply peel and grate a piece of cucumber add it to some Greek yoghurt with a minced clove of garlic, some salt and pepper and some fresh mint if I have any. And I mix it all together.
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