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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