I made keftedes last night which are essentially Greek meatballs. They’re usually part of a Mezedes platter/part of a menu. I forgot to take as many pictures as I normally would so you’ll just have to use your imagination.
To make keftedes like mine, you’ll need:
Package of lean ground turkey
1/2 to 3/4 cups bread crumbs
1 egg
mint
1 small purple onion, finely chopped
garlic powder
salt and peper
Olive Oil
AP Flour
I use lean turkey because I prefer it to beef. First, finely chop your purple onion. I used my Cuisa-mini (the tiny Cuisinart). Next, put the meat, the onion, the bread crumbs, the garlic powder, the salt and peper and the mint into a bowl and either mix it by hand or mix it with your handy dandy kitchen-aid (guess what I used!)
I ended up using about 3/4 cup of bread crumbs, three or four shakes of the dried mint container, about a tbls of pepper and a tsp of salt, three or four shakes of the garlic powder. After eating them, I think they could have used more garlic.
Next, take a bit of meat, roll it in flour and then put it in a pan with olive oil to cook. I suggest making smaller keftedes because the larger ones did not cook all the way through as quickly as the smaller ones.
I paired the keftedes with a Greek salad that I made, some couscous, and some store bought olives, hummus, and tzatziki (one day I’ll make my own tzatziki). All in all, it was a delicious dinner and you can expect to see more Greek food here as I get in touch with my roots in a culinary sense
