Wednesday, January 2, 2013

Keftedes--Greek Meatballs

     Today Yannis is making Greek Meatballs, or keftedes.  This is one of our staple recipes and is on the menu almost once a week..unlike Swedish Meatballs that are produced only a couple of times a year! I really love Yannis meatballs and the way my whole house is filled with  their aroma as they simmer.  All the flavors of Greece are   wrapped up in  these little meat balls. So get out the fresh mint, oregano, garlic, onion and lemon.....and don't forget to add the sunshine-our favorite Greek ingredient!!!
Fighting over the last 'ball is a time-honored tradition

Greek Meat Balls
1 lb. ground beef
1 lb. ground pork
2 eggs
1 large onion, grated
1 teas. oregano
1 Tables. crushed mint
2 Tables. minced parsley
2 garlic cloves, minced
2 Tables. olive oil
1 cup bread crumbs
1/4 cup white wine
salt and pepper

    Place the meat in a mixing bowl, break in the eggs, combine all other ingredients, except the flour, and knead until well mixed.  On a floured plate, shape into fritters, and dust lightly with flour.  Fry them over medium heat in cooking oil until browned on both sides...either medium or well done, according to your taste,  Remove to platter  and serve while hot.  Most Greeks would squeeze a lemon over their meat balls, and enjoy them as a starter with ouzo, or as a main course with rice, pasta or fresh fried potatoes, and a nice white wine.

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