Keftedes (Greek meatballs)

Votes: 5

Time: 1 hour.
Complexity: easily
Servings: 12

Keftedes (Greek meatballs) - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g of minced lamb
3 slices of white bread with crust
1 cup of milk
1 chopped onion
4 crushed cloves of garlic
1/3 cup finely chopped oregano
2 tbsp finely chopped mint
2 tsp white wine vinegar
2 beaten eggs
1/4 tsp. grated nutmeg
1/2 cup olive oil
Wheat flour for breading
Salt and ground black pepper
Pita
Cucumber-yogurt sauce (see recipe below)

Cucumber sauce:

2 cups natural yogurt
1 cup of cucumber, seeded and finely diced
3 cloves of crushed garlic
Salt
Mix in a bowl all ingredients and mix well

Ingredient Substitution Suggestions

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Recipes with similar ingredients: minced lamb, wine vinegar, white bread, onions, garlic, milk, eggs, yogurt, cucumbers, pita, nutmeg, oregano, mint

Cooking the dish according to the recipe:

Quickly dip the bread in milk and squeeze out the liquid to moisten it.

In a bowl, combine the beef, bread, onion, garlic, oregano, mint, wine vinegar, eggs, nutmeg, salt, and pepper. Mix well. Scoop out a large spoonful of the mixture and roll it into balls until all the ground beef is used.
Pour olive oil into a frying pan and heat to 350°F (182°C). Dredge the meatballs in flour and place them in the oil. Brown them on all sides, leaving enough room to turn them over. Remove from the pan and place on a paper towel to absorb excess oil.

Serve with pita bread and cucumber-yogurt sauce.

Categories:

recipe / Dinner / Main courses / Meat / Appetizers / Meat appetizers / Sauces / Dips / Sauces for fast food / / Greek cuisine / Cat Cora

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