Sunday, 20 September 2015

Keftedakia - Greek meatballs

Meatballs are like football. Both bring all corners of the world together in a way religion or politics can only dream of. They are the universal language of love, employed by Grannies everywhere. In Middle East the local variety, köftes, have a lovely warmth courtesy of the use of spices like cinnamon, allspice, coriander seeds and cumin. On this side of the Mediterranean keftedekia (or, depending on their size keftedes), their Greek cousins, get their distinctive taste from fresh herbs. 

And for all those with no Grannies, luckily there's Ikea. Their 313 stores worldwide sell on average 1 836 000 meatballs a day. Every day.

And hey - how many dishes have an internationally celebrated theme day named after them? Meatballs do - March 9th!

Keftedakia- Greek meatballs

makes 20 (golf ball sized ones)

1/2 dl breadcrumbs (gluten-free if needed) 
3/4 dl milk (can be substituted with stock)
1 onion, finely chopped
2 cloves of garlic, finely chopped
1,5 tsp dried oregano
1/2 tsp dried marjoram
3/4 tbsp finely chopped fresh mint (if using dried, half of that will do)
400 g ground lamb
1 egg
1 tsp salt
1 tsp black pepper
pinch of allspice

Combine breadcrumbs with milk and leave to absorb. In the meanwhile chop and sauté onion and garlic.

Add the remaining ingredients into the breadcrumbs and work into a smooth mixture. Cover and leave to set for an hour in the fridge (you can easily prep this day in advance).

Roll a ball, fry it and check the taste. Add more seasoning if needed. 

Roll into balls of preferred size and fry either on a pan or bake in the oven.

Serve. For instance with tzatziki. These are good both warm or at room temperature. On their own or use them to stuff pitta bread!

PS. Can't get enough of mezes? Look no further - more ideas and recipes right over here!




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