KEFTEDAKIA (GREEK MEATBALLS)
These are so tasty! The raw meatball mixture is quite 'loose' and needs a gentle touch, but it will hold together (trust me). In Greece, these are considered top-notch picnic fare. Leftovers make a good second meal (so make more meatballs!) the next day added to a tomato sauce and used to top rice, or mashed potatoes, or pasta, or............Please note there's a minimum of 1 hour refrigeration of the meat mixture prior to frying.
Provided by evelynathens
Categories Meat
Time 40m
Yield 24-30 meatballs
Number Of Ingredients 14
Steps:
- Mix meats, onion, garlic, salt, pepper, oregano and mint.
- Remove crusts from bread slices, process into crumbs (I use my mini food processor) and moisten in milk.
- Add bread and egg to meat (you can add a shot glass full of ouzo for flavouring at this point, if you like).
- Knead mixture so that everything is incorporated evenly. This probably means more handling of the meat than you're usually used to, but it's ok in this particular recipe. The milk does not need to be squeezed out of the bread. It will all come together after kneading into a kind of meat paste.
- Refrigerate for at least 1 hour before using (I often make this an evening earlier to use the next day).
- Shape into walnut-sized balls, dredge in flour, and saute in hot oil until meatballs are cooked and browned on all sides. (I use olive oil because I have an endless source, but a good vegetable oil, or a combination of vegetable and olive oil would be fine).
- Good hot or at room temperature.
- Note: To freeze (after cooking) Flash freeze separately. When frozen you can pop them into freezer bag.
- Note2: You can also bake these in the oven (you do not need to dredge in flour if you do). They are very good this way, too. Obviously, frying provides a lot of flavour, but sometimes, cutting some calories is also a good thing. ;-).
- To heat: Thaw and use as per directions above.
KEFTEDAKIA - GREEK MEATBALLS
This recipe has been posted here for play in ZWT9 - Greece. This recipe is from Realgreekrecipes.blogspot.ca. Classic Greek meatballs are called Keftedes and Keftedakia are a smaller version of them . They can be eaten as a snack, as a meze with ouzo and or beer or just as part of a buffet meal. Children also love these quick and easy to make treats.
Provided by Baby Kato
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Add the first seven ingredients together and mix well.
- Roll the mixture into small balls approximately the size of large walnuts.
- Roll the balls in flour and then deep fry them for 15 minutes.
- Serve and enjoy!
KITTENCAL'S GREEK LAMB AND FETA MEATBALLS (KEFTEDAKIA)
These are a huge favorite with my family, there a wonderful change from regular beef meatballs, plan ahead the mixture needs to chill for 24 hours before shaping into balls :)
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time P1DT20m
Yield 16 meatballs
Number Of Ingredients 12
Steps:
- In a large bowl, mix together, all ingredients including the 1 tablespoon of olive oil.
- Cover and refrigerate for 24 hours or up to 48 hours.
- Shape into 16 meatballs, and place on a baking sheet.
- Set oven to 350 degrees F.
- Bake for about for 20-25 minutes or until meat is cooked.
Nutrition Facts : Calories 118.2, Fat 9.8, SaturatedFat 4, Cholesterol 48.1, Sodium 144.3, Carbohydrate 1.1, Fiber 0.3, Sugar 0.4, Protein 6.3
KEFTEDAKIA (GREEK MINT AND OUZO FLAVORED MEATBALLS)
Make and share this Keftedakia (Greek Mint and Ouzo Flavored Meatballs) recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 30m
Yield 30 Meatballs, 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the bread in the ouzo for at least 5 minutes.
- Heat half the olive oil in a skillet over moderate heat, add the onions, and cook for 5 minutes, stirring frequently, until they are soft but not brown.
- Remove the onions with a slotted spoon, placing them in a large mixing bowl.
- Squeeze the bread dry (discard the ouzo) and add the bread to the onions.
- Add the ground beef, egg, mint, garlic, oregano, salt, pepper, and knead vigorously with your hands, then beat with a wooden spoon until the mixture is smooth and fluffy.
- Shape the beef mixture into balls about the size of walnuts (you may find that wetting your hands with water helps prevent sticking) and then roll the meatballs in the flour to coat evenly.
- Place the meatballs on a cookie sheet and refrigerate for at least one hour.
- Add the remaining olive oil to a large skillet and brown the meatballs, 7 or 8 at a time, over high heat, cooking 8 to 10 minutes and shaking the pan from time to time.
- As each batch is done, remove them with a slotted spoon and place on an ovenproof serving platter.
- Keep them warm in a 200°F (100°C) oven while you finish cooking the rest.
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