Kittencals Greek Lamb And Feta Meatballs Keftedakia Food
GREEK LAMB & FETA MEATBALLS
A recipe from one of my husband's colleagues. She said she usually just uses 1 lb of meat, since that's the typical pkg size and has substituted dried oregano, basil, parsley, and mint for the fresh herbs. It was a big hit at the party. Number of meatballs depends on how big you make each one; would work as an appetizer or part of a main dish.
Provided by winkki
Categories Lamb/Sheep
Time 20m
Yield 2 dozen (approx)
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Shape into balls.
- Broil for 15 min at 400 degrees.
- Serve with rice, tabbouleh, hummus, pita, etc or with tahini dip& enjoy!
Nutrition Facts : Calories 1232.5, Fat 93.9, SaturatedFat 44, Cholesterol 301.8, Sodium 1073.7, Carbohydrate 23.5, Fiber 1.7, Sugar 4.2, Protein 68.9
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!
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.
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