No Greek celebration or party is complete without keftedes. Because they are SO GOOD!
Keftedes are also served as an appetizer or side dish for an elaborate meal. Usually, meatballs are fried, but for this recipe, I have grilled them. Kababed Keftedes! Fried or grilled, these juicy meatballs sandwiched in a folded Greek fluffy flat bread, with slices of tomato, and a couple dollops of tzatziki sauce, are absolutely fabulous!
Keftedes • Greek Meatballs
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 227 g/ 8 oz / 1 medium onion
• 3 Tbsp breadcrumbs (I used Panko)
• 1 tsp dried oregano
• 1 tsp dried mint
• ¾ tsp dried thyme
• 1 tsp salt
• ¼ tsp ground black pepper
• 4 Tbsp fresh flat leaf parsley, chopped  + a few sprigs for garnish (cilantro works well too)
• 454 g/ 1 lb ground lamb meat (I used 15% fat),
. -or- beef, veal, turkey, chicken (or mix of two or more)
• 1 egg
• vegetable oil
• 10 bamboo skewers, soaked in water for at least 20 minutes
◊ Grate the onion in a medium sized bowl. To it, add breadcrumbs, oregano, mint, thyme, salt, pepper, and mix well and let rest for 10 minutes. This allows some time for the breadcrumbs to absorb the liquid from the onion and at the same time for the dried herbs to partially reconstitute for better flavor and aroma.
◊ Meanwhile, chop parsley. To the onion mixture, add parsley, meat, and using hand , knead and combine well . Add egg and further knead well. Cover the bowl tightly and place in the refrigerator to meld and chill for 2+ hours. When chilled completely, it will be easier to shape the meatballs.
◊ Have a saucer with 1 tsp vegetable oil ready. Touching the oil in the saucer, scarcely rub the oil to the palms . Take a chunk of meat and make balls slightly larger than the size of a walnut (definitely larger than the space between the bars of the grilling grate). Place the meatballs on a large, very lightly greased plate. To maintain firmness, and ease of handling, cover the plate with the meatballs, and place it in the freezer for 45 ~ 60 minutes (not longer).
◊ For ease of grilling, insert two skewers 1.5cm ~ 2cm apart, through 4 meatballs in a row, (see photo).
◊ Clean and oil the grilling grate. Heat the grate on medium fire. Adjust the fire level on your particular grill, not to burn the meatballs. Then grill meatballs until well browned on one side (about 3 ~ 4 minutes) and flip to grill the other side (about 2 minutes). If needed, grill the sides until the meatballs are cooked to the center. Plate them and keep them warm until serving.
◊ Serving suggestions: Accompaniment may include, Greek flat bread, tzatziki sauce,
Greek salad (or Salad Shirazi), lemon wedges, sliced or grilled tomatoes, and/or steamed saffron rice Persian/Iranian style!
◊ This keftedes/meatballs recipe may be used to shape the meat mixture round/oblong in hamburger patties, and grilled. Just as delicious!
 I have one bunch chopped parsley (same with cilantro) in a resealable bag in the freezer, ready to be used as needed.
 Wearing of surgical glove to work in the kitchen is highly recommended to protect the youthful hands. 😉
 Never use food-processor to combine meat. It will cut off the fine sinew of the meat which is needed to be stretched by kneading, to hold the ingredients together, to keep meat mixture juicy and not dense.
~ Kalí órexi! ~
So, what’s cooking in your kitchen?