Recipe by Shandeen Gemanis
"This is my yia yia's recipe--a family favorite straight from the village of Kyparissia. Serve as an appetizer or with tzatziki, Greek salata, and pita or pasta for a full meal. They taste best served at room temp and make for wonderful leftovers. If you don't care for lamb, try using all beef instead."
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white bread, torn into pieces
ground black pepper to taste
all-purpose flour for dredging
vegetable oil for frying
This was a great recipe but I made a few changes to suit our tastes. First it is very important to soak the milk in bread as suggested. Also, make sure to grate the onion right into the bowl so you can integrate the juice from the grated onion. I used a generous amount of parsely instead of the mint. I skipped dredging in flour and instead used olive oil for health purposes. These are a hit every time!!!
Cut the number of eggs to one or two for a pound of meat. For an easier alternate, instead of frying, try baking them in a greased cassarole dish at 350 (without rolling them in flour).
This was part of our "dippable dinner" night. I used whole wheat bread instead of white. I also let this meatball mixture sit for 20 minutes before forming it into the meatballs. We really liked these--especially the boys, which really surprized me. They ate a lot, they loved dipping it in the tzatziki sauce with the homemade pita chips. HUGE hit. I'll make this again for sure.
The only alterations to the recipe were to use a pound each of the lamb and beef, and to reduce the number of eggs to 2. Yummy stuff!
delish!!, 2 white bread, shred onion into the mixture,omit mint and add greek seasoning,1 egg all otherr ingrediants the same. and don't fry bake at 350 for 30 miniutes, turning half way through.
I made this with 3 slices of white bread, and it was pretty sloppy; I added just one large egg to bind the mixture but it was so wet I had to throw in some breadcrumbs (maybe half a cup). We enjoyed them but I would add more salt next time. I served them in pitas with lettuce, tomatoes, onion and a yogurt/Ranch/garlic powder dressing. Not bad at all. Thanks!
We really liked these meatballs. Based on other reviewers advice I cut the amount of egg in half. Also, I cut the amount of mint in half. My mint was home dried and strong. I served the meatballs on pita bread using the yogurt sauce recipe from the "warm greek pita sandwiches with cucumber yogurt sauce" recipe on this site. We will make this again! Thanks.
Very Tasty! We had a Greek themed dinner party and made these for the appetizer. The meatball mixture wasn't very firm so before rolling into balls, we doubled the amount of bread crumbs and chilled in the freezer Which helped some.
* Percent Daily Values are based on a 2,000 calorie diet.
Margaret's Keftedes (Greek Meatballs)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 284
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