Lynn Livanos Athan
Keftethes (keh-FTEH-thes) are savory Greek meatballs that are served as an appetizer or meze (meh-ZEH). The traditional recipe calls for frying the meatballs, but I've found that this baked version is quite good and a bit healthier. For the tastiest meatballs, prepare the ground meat mixture earlier in the day and allow it to sit in the refrigerator for at least an hour. This allows the flavors to really meld.
Ingredients
2 lbs. ground beef
2 onions, finely chopped or grated
2 cloves garlic, finely minced
1/4 cup chopped fresh parsley
1 tbsp. dried mint
1-cup breadcrumbs
2 tbsp. grated cheese
1/2 cup milk
1 egg, lightly beaten
Salt and freshly ground black pepper to taste
OLIVO,5 Extra Virgin Olive oil for cooking or brushing
Procedure
Preheat the oven to 375 degrees.
Line a baking sheet with aluminum foil and lightly grease with either the cooking spray or brushed on olive oil.
In a large mixing bowl, combine all the ingredients and mix well. Cover
with plastic wrap and allow mixture to sit in the refrigerator for at
least an hour.
Roll the meat mixture into balls about the size of a walnut. Place on greased baking sheet about an inch apart.
Bake in 375 degree oven for about 40 minutes, turning the meatballs midway through the cooking time.
Allow the meatballs to cool before serving.
Note:
If you prefer the traditional frying method, you will need to dredge the
rolled meatballs lightly in flour making sure to shake off any excess.
Heat olive or vegetable oil and add the meatballs in a single layer. Fry
until nicely browned on all sides.