Keftethakia-Lamb Meatballs |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I got this recipe from a Greek boyfiends mother many years ago.Prep time doesn't include refrigeration of the raw mixture. Ingredients:
2 eggs |
4 -5 slices stale white bread |
1 large onion, grated |
1 lemons, juice of or 1 tablespoon ouzo |
2 tablespoons chopped parsley |
2 teaspoons chopped mint |
2 tablespoons grated parmesan cheese |
2 teaspoons salt |
black pepper |
2 lbs ground lamb |
flour (for coating) |
oil (for frying) |
Directions:
1. Beat the eggs lightly in a large mixing bowl.
2. Remove and discard the crusts from the bread.
3. Soak bread in cold water and squeeze dry.
4. Crumble into eggs and add onion, lemon juice, herbs, cheese and seasonings.
5. Add the meat and blend lightly but thoroughly (I use my hands).
6. Refrigerate for 1 hour.
7. Wet your hands and shape into balls about the size of a walnut.
8. Roll in flour.
9. Shallow fry until nicely brown.
10. Lift out and drain.
11. Serve hot or cold as an appetiser garnished with lemon wedges.
12. If you plan to serve them cold, they are yummy stored in the fridge with cut lemons over them and then covered with cling wrap.
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