Greek Herbal Meatballs – Keftedakia

by Mary Papoulias-Platis on

These Greek Herbal Meatballs can be used as your companion for your favorite spaghetti, a delicious meatball sandwich and always as a great appetizer. For your party, if you have only meatballs and beer and wine served to your guests, they will love you. I use simple ingredients so that you can make these at the last moment. Feel free to substitute any salty cheese, wine for chicken broth or milk, or breadcrumbs from day-old bread. They can be frozen ahead of time and re-warmed or served cold, which is how I like them.  To avoid any frying, I bake these meatballs on a high temperature in the oven to give them a beautifully browned appearance, while saving calories.

Greek Herbal Meatballs – Keftedakia
 
Can't pass these up at any party, bake these and freeze to save money and be prepared for any occasion.
Author:
Recipe type: Appetizers, Main Dish
Cuisine: Greek
Ingredients
  • 1 pound ground beef
  • ½ cup grated onion, or finely chopped
  • 1 tablespoon minced garlic
  • ¼ teaspoon pepper
  • ½ teaspoon dried oregano
  • ½ cup fresh parsley, finely chopped
  • ¼ cup fresh mint, finely chopped
  • ½ cup Italian bread crumbs, or plain bread
  • ½ white wine
  • 1 egg, slightly beaten
  • ¼ cup Greek Mizithra or Parmesan cheese
  • (When I use cheese, I do not salt the meatballs. Use salt if omitting cheese)
Instructions
  1. Place bread crumbs in a small bowl and add wine.(chicken broth or milk)
  2. Mix meat, onions, garlic, pepper, spices, cheese, and egg in a large bowl.
  3. Add breadcrumbs.
  4. Knead until well blended.
  5. Note: Roll and freeze at this point.
  6. Pre-heat oven to 425 degrees.
  7. Place foil in a baking sheet with or without a rack. Spray the pan and rack with cooking spray.
  8. Roll the meatballs into 1 -inch balls, and space them ½ inch apart for even baking.
  9. Bake in the middle of the oven for 30 minutes.
  10. Let cool.
  11. Serve these meatballs on a platter, or place two skewered meatballs in a plastic cup or Chinese take-out box, add Greek Tzatziki sauce.
  12. For the Yogurt sauce see: http://bit.ly/fqe1hh
  13. Yields 2-3 dozen meatballs.

 

 

 

© 2010 – 2013, Mary Papoulias-Platis. All rights reserved.

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{ 2 comments… read them below or add one }

Bekki Iordanou December 16, 2010 at

Hey Mary,

I love your site! I am making the “keftethes” tonight and your recipe put a twist on mine. I am sure they will be great! Combining your recipes with mine (mom’s and yia-yia’s), is fun and I am enjoying some new tastes! Keep up the GREAT work. I love it!

Merry Christmas to all of you!

Mary Papoulias-Platis December 17, 2010 at

Thank-you for trying my recipe! I do bake them so they have less fat, but also an easier method!

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