Greek Meze-keftedakia
- Ingredients
- 1 ½ pound lean beef or lamb minced
- 1 egg
- 1 onion grated
- 3 slices day-old bread (dry crusts removed)
- ½ cup dry red wine
- 3 cloves garlic
- 1 tbsp dry mint or if you have fresh 3 tbsp finely cut fresh mint
- 2 tbsp olive oil
- Salt+pepper
- Kasseri cheese cut into small cubes
Making the Keftedakia
Place meat in a large bowl, add the egg.
Dampen bread with a little water, squeeze any excess water, and add to the meat.
Grate onion and garlic
Add all the ingredients to the meat mixture except for the cheese and mix well
Refrigerate for a few hours so the flavors can blend before using.
Cut Kasseri cheese into small cubes.
Take small portions of meat, work them with your hands into round shaped balls, make a dent, place one cube of kasseri cheese, enclose the cheese, roll in flour and fry in hot oil.
If you don’t like to fry them, you can bake them; they are just as good. If you decide to bake them omit, rolling them in flour.
You can serve your Keftedakia with tomato salsa.
Keftedes is the correct name of the meatball, but because they are small, we call them Keftedakia- little meatballs…
Recipes with love from Litsa!!!!!!!!!!!