Keftithakia Recipes
KEFTITHAKIA
This recipe comes from a cookbook called, "La Cocina Griega," by Gilbert Wenzler. Posted by request.
Provided by canarygirl
Categories Lamb/Sheep
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Using a little olive oil, fry the onions.
- Mix the onions, meat, bread crumbs milk, parsley and the egg in a bowl.
- Season to taste.
- Form balls with the meat, and fry in hot oil.
- When the balls are fully cooked, drain the oil.
- Pour wine over the Keftithakia, and let reduce about 3/4 (I assume this means to reduce so that 1/4 of the sauce remains).
- Serve hot.
Nutrition Facts : Calories 785.5, Fat 70.8, SaturatedFat 14.2, Cholesterol 105.2, Sodium 131, Carbohydrate 10, Fiber 0.7, Sugar 2.2, Protein 20.9
KEFTEDAKIA (GREEK MEATBALLS)
These are so tasty! The raw meatball mixture is quite 'loose' and needs a gentle touch, but it will hold together (trust me). In Greece, these are considered top-notch picnic fare. Leftovers make a good second meal (so make more meatballs!) the next day added to a tomato sauce and used to top rice, or mashed potatoes, or pasta, or............Please note there's a minimum of 1 hour refrigeration of the meat mixture prior to frying.
Provided by evelynathens
Categories Meat
Time 40m
Yield 24-30 meatballs
Number Of Ingredients 14
Steps:
- Mix meats, onion, garlic, salt, pepper, oregano and mint.
- Remove crusts from bread slices, process into crumbs (I use my mini food processor) and moisten in milk.
- Add bread and egg to meat (you can add a shot glass full of ouzo for flavouring at this point, if you like).
- Knead mixture so that everything is incorporated evenly. This probably means more handling of the meat than you're usually used to, but it's ok in this particular recipe. The milk does not need to be squeezed out of the bread. It will all come together after kneading into a kind of meat paste.
- Refrigerate for at least 1 hour before using (I often make this an evening earlier to use the next day).
- Shape into walnut-sized balls, dredge in flour, and saute in hot oil until meatballs are cooked and browned on all sides. (I use olive oil because I have an endless source, but a good vegetable oil, or a combination of vegetable and olive oil would be fine).
- Good hot or at room temperature.
- Note: To freeze (after cooking) Flash freeze separately. When frozen you can pop them into freezer bag.
- Note2: You can also bake these in the oven (you do not need to dredge in flour if you do). They are very good this way, too. Obviously, frying provides a lot of flavour, but sometimes, cutting some calories is also a good thing. ;-).
- To heat: Thaw and use as per directions above.
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