Friday, March 11, 2016

MENU's Recipe of the Week: Greek Meatballs or keftedes

Greek Meatballs or keftedes. These make an ideal meze or, if rolled into small 2 cm balls, an easy canapé
¼ cup breadcrumbs - ¼ cup milk - 500g beef mince - ½ T extra virgin Olive oil - 2 T grated onion - 1 T chopped fresh mint - ½ T chopped fresh oregano - 2 good pinches of cinnamon - ½ t cumin - 1 finely chopped garlic clove - 1 egg - salt - freshly ground black pepper - 1 round of feta cheese, broken up into small crumbs - a good squeeze of lemon juice

Soak the breadcrumbs in milk and allow to soften, then drain off the milk and squeeze them dry. Put mince, oil, softened breadcrumbs, onion, oregano, mint, cinnamon, garlic, egg, salt and pepper, feta cheese and lemon juice. Mix well together. Fry a small piece to check the seasoning, adjust if necessary. Roll into small meatballs and fry gently in some cooking oil. Serve with Tzatziki on Pita bread or as a meze snack
© John & Lynne Ford, Adamastor & Bacchus
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