As an alternative to a main course, the Greeks also enjoy "mezethes", a platter of appetizers, which might include decent olives, tzatziki, and taramosalata. Keftadakia, or keftedes, meatballs to us, is one such dish.
Beware, though. The Greeks are capable of enormous generosity, and about the time you're telling your host what a feast you just enjoyed, you find out that was just the starter after all. A Greek banquet can be a VERY long affair. Anyhow, this one's a cracker!
Preparation time: 30 mins
Cooking time: 10 mins
Serves: 4 - 8 as part of mezes plate.
Ingredients
- 1/2lb ground beef
- 1/2lb ground pork
- 2 slices white bread, crusts removed
- 4 tablespoons Ouzo
- 2 tablespoons olive oil
- 1 onion (small), finely chopped
- 2-3 cloves garlic, finely chopped or crushed
- 1 teaspoon finely chopped mint leaves
- 1 teaspoon dried oregano
- 1 egg, lightly beaten
- salt, black pepper
- flour
- olive oil for frying
- parsley for garnish
Method
Crumb the bread into a large mixing bowl, mix in the ouzo, set aside.
Heat some olive oil in a large heavy frying pan. Add the onions and sautee for 5 mins until soft golden brown.
Add the onions to the mixing bowl, and mix in the egg, oregano, mint, garlic, salt & pepper. Ideally, find two 6 - 10 year olds, tell them its play time, and tell them if they blend the ingredients REALLY well, they might get to play with the flour next. Otherwise, blend the ingredients thoroughly. An extra shot of ouzo, one for you, one for the 'balls, may help keep them moist when cooking. Practice makes perfect.
Roll the mix into walnut sized meatballs, and roll in flour. Excuse children from the kitchen. Another shot of ouzo for your good health.
Pour enough olive oil into the frying pan to generously cover the bottom, heat up, and cook the meatballs, browning as evenly as possible. The secret is to brown the 'balls without overcooking them, which leaves the rest of the meatball rather dry to taste. About the time the meatballs are cooked, give the frying pan a small shot of ouzo to liven up the kitchen aromas.
Serve hot with parsley garnish (optional), and tzatziki. Cocktail sticks might be handy for outside bashes/tailgates/hors d'houvres. I'll link other "mezethes" dishes below when I get around to uploading the recipes.
