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Keftedes also known as Greek Meatballs

Hi all! This past thursday for Tackling Bittman I cooked this terrific Kale with Tahini dish that got rave reviews! When I made that dish, I thought to pair it with something that was middle eastern in character and that brought a very old family recipe to mind.  I am half Greek and half English and my father always loved it when my mother would cook Greek food. She learned some basic recipes from my Aunty Vangi who came to visit America when they had a bad earthquake in Greece in the 70′s. It was the first time I had authentic Greek food, and my memories of tender flaky spanikopita and moussaka are dear to my heart.

My favorite though was Keftedakia or Keftedes, which are greek meatballs. There are many variations on the theme, and my mother makes two distinctly different recipes, but the main difference is the inclusion of cinnamon in the recipe. I have to say, that I adore cinnamon when I am eating sweet foods, but do not like it in the least in meat or savory dishes. I will include it because I love this basic recipe, but you have to make the choice for yourself. You will also need to decide if you want to use fresh fennel fronds or parsley in the mix. I adore the parsley, but the fennel is too sweet for my liking. I know it seems like I dont like these in the least, but I want to be honest and give you the option to change things up. I adore them no matter what, but I love them much better without the cinnamon and fennel!

Greek Meatballs (Keftedes)

Serves Four-Preparation Time 30 minutes

1 Pound grass fed ground beef or 1 pound combination of beef, pork and lamb ground

1 Medium sweet onion chopped fine

1 cup whole wheat breadcrumbs

1 Pastured egg

1/4 cup raw milk

1/4 cup fresh parsley or fennel cleaned and chopped fine

6 Cloves garlic peeled and chopped fine

1/2 Tbs. dried oregnao

1/2 Tbs. dried basil

1 tsp. cinnamon (optional)

Sea Salt and freshly ground pepper to taste

1/4 Cup raw unsalted butter

1/4 cup Wonder Flour or fine whole wheat flour

1/4 Cup beef tallow, lard or extra virgin olive oil

1/2 Cup homemade beef stock or other high quality stock if using less oil for final steaming

In a large bowl, break up the ground meat and add the chopped onions and garlic. Mix well and add all the spices and salt and pepper to taste. Mix in the fresh herbs until well distributed. In a small bowl break the egg and beat it roughly.

Pour half of the bread crumbs into the meat mixture and add the egg. Mix well with your hands and then add the other half of the bread crumbs. If the mixture is too dry, add a small amount of the milk until a fairly moist, but sticky mixture is created. If it is too wet, add more breadcrumbs, and too dry, add more milk.

In a deep covered skillet heat the butter and oil over medium heat until hot. While the oil is heating place the flour on a large plate and using a tablespoon, or your judgement, section off the meat and roll into meatballs. You can make them large or small depending on your preference. Mine are usually about the size of a large marble.

Roll the meatballs in the flour and then carefully place them into the hot oil in a single layer. You may need to do this in batches depending on the size of your meatball. On medium high heat (do not allow the oil to smoke, but do make it hot), fry the meatballs, browning on all sides. Turn with a fork or tongs or gently roll them over with a spoon. This should take about 5-6 minutes total.

If you wish to use less oil, reduce the oil by half and brown on all sides quickly, then pour in the broth, turn down the heat and allow the meatballs to steam for about 5-6 minutes. They are done when piercing them with a toothpick shows clear fluid and no red.

Drain on paper towels and serve hot for a meal, or room temperature for an appetizer. As I said, they pair well with dark greens and rice, but they also make a great appetizer paired with tatziki or yogurt sauce. My mother, always one to combine many different ethnic flavors, and who was a fusion cooking trailblaser, always served these with a quick and easy creamy curry dip. You can serve the dip hot over rice for a meal or cold as a dipping sauce. I have made some adjustments for traditional cooking methods, but the flavor is still the same.

Creamy Curry Dip

Serves Four for a meal or a party of 6-10 people for dipping

Preparation Time-Five Minutes refrigeration 30 minutes

1 Cup organic olive oil mayonnaise or home made mayonaise (oh heck, or Hellman’s!)

1/2 Cup organic plain yogurt or sour cream

1 Tbs. yellow curry powder

1/2 Tbs. garlic powder

Sea Salt and freshly ground pepper to taste

In a small bowl, combine the mayonnaise and yogurt or sour cream and beat until smooth. Sprinkle the spices over the top and salt and pepper to taste. Mix very well and chill for 30 minutes to blend flavors. Serve as a dipping sauce for vegetables or greek meatballs.

You can also mix together and heat over medium heat until warm but not boiling and pour over rice or meatballs for a creamy sauce.

These recipes were a part of the 12 Days of Bloggie-mas, Alphabet thursday,  Sunday’s at One Food Club, Tailgating Time,  Food Revolution Friday, Food on Fridays,  Friday Feasts,  Foodie Friday,  Two for Tuesday Recipe Blog Hop-volume 2, Tempt My Tummy Tuesdays and Gnowfglins Tuesday Twister! Bon Apetit! Visit my Featured Blog Hop Recipe Page for other great recipes!