...inspired by the many cultures and cuisines around the world

Thursday 16 February 2017

KEFTEDAKIA (little meat balls)

The Greek guy makes these often - lovely as part of a meze platter with tzatziki, or with my Red Roast Pepper sauce. We made hundreds (well it felt like hundreds!) of them for my daughters 21st at her request and served them on large platters with toothpicks and a selection of sauces. Needless to say they disappeared very quickly!
I am loving fresh mint at the moment and I use all fresh mint (with no parsley)


  • 500g beef mince
  • 1 red onion finely chopped
  • 4 TBLSPN bread crumbs
  • 4 TBLSPN extra virgin olive oil
  • 3 TBLSPN chopped parsley and mint
  • 1 TBLSPN red wine vinegar
  • 1 TBLSPN oregano
  • salt and pepper


Place all ingredients in a medium bowl and mix together with your hands for 3-5 minutes.
Shape into balls the size of a walnut, put on a plate, cover and refrigerate for at least an hour.
Heat a small pool (.25 cm deep) of extra virgin olive oil, to medium/high heat in a heavy based frying pan and fry the keftedakia in batches, draining on paper towels before serving warm


Kali Orexi!!!

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