I promised this recipe here.
I shamelessly teased you with a photo here.
And I’m finally posting it here!
Plus as bonus: Instructions for the cheese my mother is making at home! (See end of post).
Keftedakia (little meatballs) is yet another way we prepare the ground beef and/or pork.
Start by chopping the onions and garlic cloves.
Chop the spearmint. Either by hand or in the food processor if you are as lazy as I am!
In a large bowl combine the ground meat, onions and garlic, spearmint, egg, breadcrumbs, salt and pepper, oregano, vinegar and olive oil.
Mix well with your hand until homogeneous. You can even prepare this some hours in advance or even the night before and keep it in the fridge. The taste is much better because the ingredients have time to release all their flavor.
Shape the round meatballs (a bit smaller than a golf ball) and cover them in flour.
Fry them in hot vegetable or olive oil until nicely brown from both sides.
Simple as that!
They are so delicious and fluffy! Great for picnic as well!
You can serve them with fried potatoes or rice or anything you feel fits.
But choose fried potatoes 🙂
And feta cheese.
And a cold beer.
Have a nice day!
Makes around 10 meatballs
Tablespoon: standard, soup-eating, big kitchen spoon
Teaspoon: normal kitchen small spoon
400g minced beef (or combination pork-beef)
1 large onion
2 cloves of garlic
A generous bunch of fresh spearmint
Around 3 fistfuls of breadcrumbs
½ tablespoon salt
½ teaspoon pepper
½ teaspoon dried oregano
1 tablespoon vinegar
2 tablespoons olive oil
Chop the onions, garlic and spearmint.
Combine all the ingredients in a bowl until you have a homogeneous mix. (You can even prepare this some hours in advance or even the night before and keep it in the fridge. The taste is much better because the ingredients have time to release all their flavor).
Shape the meatballs a bit smaller than a golf ball and cover them in flour. Fry in hot oil (vegetable or olive).
CHEESE MY MOMMY MAKES
Put 3lt of fresh goat’s milk in a large pot. Add 1 tablespoon of salt and let boil.
In a tall glass (the one we drink water in) add vinegar (normal grape vinegar) until two fingers high (almost ¼th) and fill the rest of the glass with water (leave 1cm empty on the top).
When the milk starts boiling pour the vinegar/water in and stir. Remove from fire. You will see that the vinegar causes the milk to curdle and form white pieces.
Strain the milk through a cheese cloth and form a ball by pulling the sides of the cloth up and holding them together with a piece of string or rubber band or anything you have at hand.
Hang it somewhere to strain completely. After a while it will keep its round shape and you can put it on a plate. Sprinkle some salt all around it.
That’s it! You can eat it soft as it is, or let it become harder (as the one in my photo). The taste is not that strong and quite particular. It’s like a mix of another two Greek cheeses, manouri and mizithra.