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Keftedes (Greek Meatballs)

March 23, 2009

This weekend we were up at Greg’s sister’s house and I had the hankering to cook Greek food.  I’ve been wanting to try some recipes for a while, especially with the weather being nice and conducive to grilling out.  But Saturday was a little chilly, so we made meatballs inside, which we tucked into some warmed pita with tzatziki, cucumbers and tomatoes.  I also made some really good dips and a chickpea Swiss chard saute, which I’ll share this week.  These meatballs would also be great served on their own with rice or orzo, or some roasted potatoes.  I found this recipe on Closet Cooking and it serves 4.

Ingredients:

2 T olive oil

1/2 onion, finely chopped

4 cloves garlic, minced

1 lb. lean ground lamb or beef

1 slice of bread, pulsed in a food processor

1/4 c milk

zest of 1 lemon

1 egg

1 t chopped fresh oregano

1 T chopped fresh dill or mint

1 t salt

1/4 t pepper

Directions:

Heat 1 T olive oil in a skillet over medium heat and add onion.  Saute until soft, about 5  minutes.  Add garlic and remove from heat.  In a large bowl, combine the onion and the remaining ingredients and stir to combine.

Shape meat mixture into meatballs a little smaller than a ping pong ball.  Heat remaining tablespoon of oil in a large skillet over medium heat and when the oil is hot, add the meatballs.  Brown on each side (about 4 minutes a side) until cooked through.  Cooking time depends on the size of the meatball, so be sure to cut one open to test and see if it’s done.

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