Traditional Greek Keftethes
What are Keftethes?
If you have one of these simple and yummy Greek meatballs, you're having a kefte.
But who can stop at one? Have two, or four, or more, and you're eating keftethes.
If you're eating Turkish food, then you're eating kofte.
It doesn't matter what you call them, they're easy and fast to make, delicious as a hot meal or snack, and absolutely fantastic cold.
Serve with anything - tzatziki, potato salad, bean salad, coleslaw or fresh tomatoes. Pop them on a skewer over the barbecue. Any way you serve them, keftethes are scrumptious.
- 500 g or 1lb of chicken mince
- 1 large grated white onion
- 1 cup of day old white breadcrumbs
- 1/2 cup finely chopped fresh mint leaves
- 1 cup finely chopped fresh flat leaf parsley
- Mix all the ingredients together as thoroughly as you can. I use my hands but you could put them in your mixer if you wish.
- When mixed, let it sit in the fridge for an hour to rest and firm up. This makes rolling them into balls much easier.
- Remove from fridge.
- Take about a tablespoon of the mixture and roll between your hands to create a ball.
- Bake in moderate to high oven for 20 minutes (depending on the size of your balls)
Great Greek Cookbooks
Authentic recipes adapted to the modern way of cooking with ingredients you can find wherever you live.
Rolled and ready to bake
Now to cook the Keftethes
You can fry the Keftethes, grill them, or skewer over a barbecue. I chose to bake mine in the oven.
Next time I'll try them in my convection oven.
Baked in the Oven
- 2 cups thick Greek-style yogurt
- 3 Lebanese cucumbers
- 2 cloves garlic
- 2 teaspoons finely chopped fresh mint
- Remove the skin from the cucumbers
- Coarsely grate the flesh. Squeeze out excess liquid
- Combine yogurt, cucumber, garlic and mint in a bowl.
- Season with a little coarse salt, black pepper and a squeeze of lemon juice
Ready to Eat
All photos by Susanna Duffy
Bake your keftethes in a beautiful dish
Use this dish to marinate in the fridge, bake in the oven, reheat in the microwave, and store in the freezer--everything but cook on the stovetop.
Crafted from durable stoneware, it distributes and retains heat beautifully, and its handsome, nonporous enamel surface makes for easy serving and washing. Heavy-duty for years of use
All comments are greatly appreciated.
© 2011 Susanna Duffy