Greek Meatball Keftedes with Fresh Herbs

La storia di questo piatto

Keftedes are the little meatballs of Greek tables, fragrant with mint and cumin and made for sharing, from meze spreads to Sunday plates. This beef version is a home cook's gathering of everyday Greek flavors: red onion, garlic, fresh herbs and crumbled feta, kept simple and generous.

Ingredienti

• 500 g Ground beef
• 1 medium Red onion
• 3 cloves Garlic
• 20 g Fresh mint
• 15 g Fresh parsley
• 1 teaspoon Cumin
• 60 g Breadcrumbs
• 1 piece Egg
• 80 g Feta
• 1 pinch Black pepper
• 1 teaspoon Salt
• 200 ml Olive oil
• 200 g Greek yogurt
• 1 piece Lemon (half the juice for the sauce, the rest to adjust or serve in wedges)

Preparazione

1. Finely chop the onion, garlic, mint and parsley with a well-sharpened knife so the aromatics release all their fragrance without being crushed. Crumble the feta with your hands, feeling it give softly between your fingers, and add it to the herbs along with the ground beef, breadcrumbs, egg, cumin, salt and pepper. The secret is not to rush this step: the finer the aromatics, the more the meat absorbs their flavor during cooking.
2. Now knead with your hands, but gently, as if caressing the mixture: just long enough to bring all the ingredients together, without squeezing the meat too hard, which would otherwise become tough when cooked. Cover with cling film and refrigerate for at least half an hour: the cold firms the mixture and will greatly help you shape the meatballs without them falling apart in your hands.
3. Take out the well-chilled mixture and form balls about the size of a walnut, roughly 30–35 grams each, so they cook evenly. Grandma's trick is to frequently wet your hands with cold water: the meat no longer sticks to your fingers and the meatballs come out smooth and nicely round.
4. Heat the olive oil well in a deep-sided pan over medium-high heat: when you dip the tip of a toothpick (or a small piece of bread) and bubbles rise immediately, it's ready. Fry the meatballs a few at a time, without crowding the pan, turning them gently and often until golden and crisp on all sides; you'll hear a cheerful sizzle and smell cumin and browned meat filling the kitchen.
5. Place the meatballs on paper towels to absorb excess oil and keep them nicely dry on the outside. Meanwhile, prepare the sauce by mixing the Greek yogurt with the juice of half a lemon (about 2 tablespoons) and a pinch of salt, tasting to find the right balance between acidity and savoriness; the rest of the lemon is for adjusting the acidity to taste or for serving in wedges. Bring the keftedes to the table still warm alongside the fresh sauce, and garnish with a few mint leaves: the hot-cold contrast is what makes this dish special.