Meatballs (Keftedes)

posted by Lisa UK 07-17-99 4:24 PM

Meatballs (Keftedes)

2-3 slices white bread, crusts removed
500g/1 lb minced/ground turkey
1 large egg
1 large onion, grated
1-2 garlic cloves crushed
1 tsp ground cumin
salt and pepper
small bunch flat leaf parsley, finely chopped
1 tsp dried oregano
a few sprigs of mint, chopped
sunflower oil for frying
flour to coat

Soak the bread in water and squeeze it dry.

Mix all the ingredients together and work together with your hands for about 5 minutes until it has a soft, dough-like consistency. You can add in 2-3 tsp of ouzo here for a different flavour.

With wet hands, form the mixture into walnut sized balls then flatten them slightly.

Flour the keftedes twice, so as to get a good crust.

Heat the oil in a large frying pan until it sizzles. Fry the keftedes for 5-6 minutes, do not overcrowd the pan. Turn them once so they are crisp and brown. Drain and serve hot.


You could always place them on a non stick baking tray, spray with an olive oil spray and then bake until done. Not quite as crispy.

OR you can cook them on a grill too. Great stuffed into pita bread with a yoghurt mint dressing and loads of salad.

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