How to make keftedes
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I like using beef, pork and veal but you can use lamb, or plain ground beef. If you do, I'd recommend 80/20%
Rinse meat under cold water. Pat-dry. Salt and pepper to taste.
Chop onion into four parts. You'll be adding it to a food processor soon!
Add mint into food processor with onion.
Add parsley to processor, too.
Add parsley, onion, salt, pepper to oil in a food processor, chopper or grinder. Once it's all finely chopped, add to meat mixture.
This is totally optional! I added a teaspoon of eggplant and garlic dip to the meat mixture.
Add to meat mixture
Add salt and pepper
Add nutmeg to meat mixture
Soak bread in milk
tightly ring the bread out using both hands. Now, mix the bread into meat mixture. It should fall apart easily! Make sure to distribute evenly.
Once everything has been added to meat mixture, form your meatballs. I like to make them on the small size! Dredge them in flour and fry.
Add 2 cups of evoo to frying pan. Wait for the pan to get hot before adding oil.
Once oil is heated, throw in a clove of garlic. (Don't forget to pull the garlic out once it has browned on both sides.)
Fry for 4-5 minutes on each side or until nicely browned on both sides. Don't keep flipping them! Just once on both sides.
Keftedes taste great with tzatziki. Be sure to check out my tzatziki recipe coming soon! Enjoy!