Hi Ken, This recipe is similar to my family's Mexican Abondiga (meatball) Soup recipe. Same ingredients only we add dried Mexican Oregano, freshly chopped mint and rice in the meatballs. Instead of frying, we cooking in a light broth.
Coming a Greek Restaurant in Jamaica tomorrow and it bring me here and these that you mentioned n keftedes is on the appetizer list.. deciding which one to take
I just made this ror my second time today. Four days ago I made it for the first time and everyone loved them big time. The only thing I added was bread crumbs. Thank you so much for this delicious recipe. I grew up on keftedis, and I finally learned how to make them.
I love these meatballs! I have made them and they are great! These are so versatile - alone, with sauce and pasta or sauce and rice, etc. Great for parties or dinner. Thank you once again!!! I love your recipes so much!
@@KensGreekTable 🇬🇷♥️💪👍 Mom is from a small village called Koupakion, near Delphi. She used to make stuffed pumpkin flowers, so delicate and colourful. Dad was from a village called Paleo Xarion, near Nafpaktos. He was a cook in the army.
Bravo Keniki! Love these meatballs, especially with a little lemon squeezed on top! Thanks so much for inspiring me to cook such delicious and healthy Mediterranean food!
Nice !! I made these yesterday but used middle eastern kufta spices which made it a bit "heavy" and used my Airfryer. I'm going to use your recipie next time because it looks better and easier on the guts with all these herbs 😊
Hey Miriam, thank you for your comment!!! 🙏🏼🙏🏼🙏🏼 It really is a very easy recipe that’s also very delicious. Good luck and let me know what you think???
@@KensGreekTable I will. By the way, using the airfryer does help with getting less frying oil in the food, but kind of makes the kefta a bit dry, so might add extra onions for the juices.
Very delicious, i just make them without the egg. Its a taste thing, which is different for anyone i guess. I found using egg in ground beef that it make to much of a impact on the rest of the seasoning, it takes away the flavor and leaves a egg taste, but that just me. Anyways, instead of egg, use a piece or 2 white bread to bind the ground beef instead of the egg, bread doesn't has any influence on the other flavors. Just a tip for people who rather don't use eggs.
I lived in Athens (Glyphada) for three years. I ate daily in Greek restaurants. All over. I never once had fried kefthedakia. They were always grilled. I cant imagine fried. And there was lamb in the mix.
You would have to brown them first in oil, then bake them. Still lighter that way. But rolling them in flour seals in flavor, moisture, and gives them an even appearance.
