Food, Fun and Fabulous 60
Keftedes:
Greek Meatballs
yield: 85 cocktail-size or 60 home-size
2 ½ pounds lean ground beef (or beef and lamb)
2 large onions, finely chopped
5 tablespoons olive oil
3 eggs
5 tablespoons fresh Italian parsley, chopped
5 tablespoons fresh mint, chopped
2 ½ teaspoons dried oregano
1 ½ teaspoons salt
¼ teaspoon pepper
10 slices firm (2-day-old) white bread
all-purpose flour for dredging
In a large bowl, thoroughly combine meat, onion,
olive oil, eggs, parsley, mint, oregano, salt, and
pepper. Moisten bread with water, squeeze, tear
in pieces, and add to bowl. Mix well. Shape into
½-inch cocktail meatballs or larger home-style
meatballs. When ready to cook, roll in flour and
pan fry in vegetable oil.
yield: 2 cups
Tzatziki Sauce
16 ounces Fage Greek yogurt
1 cucumber, peeled, seeded, and grated
3 tablespoons lemon juice
1 tablespoon fresh dill, chopped
½ teaspoon cumin
2 cloves garlic, minced
salt and pepper to taste
Peel and grate cucumber with box grater then
place into a bowl. Add yogurt and remaining
ingredients. Mix together with spatula, then season
with salt and pepper.
I usually double the recipe and freeze the extras. Just pull out
the frozen meatballs and dredge and fry them as needed.
A wonderful yogurt dipping sauce for keftedes and other
Greek dishes. This will keep for up to 3 weeks in the fridge. I
like to use whole-milk yogurt.
