Keftedes (Greek meatballs) – a detailed recipe cooking. 
Time: 1 hour. Complexity: easy Servings: 12 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 900 gr. minced lamb
- 3 slices of white bread with a crust
- 1 tbsp. milk
- 1 chopped onion
- 4 minced cloves of garlic
- 1/3 Art. finely chopped oregano
- 2 tbsp. l finely chopped mint
- 2 tsp white wine vinegar
- 2 beaten eggs
- 1/4 tsp grated nutmeg
- 1/2 tbsp. olive oil
- Wheat flour for breading
- Salt and ground black pepper
- Pita
- Cucumber-yogurt sauce (see recipe below)
Cucumber Sauce:
- 2 tbsp. natural yogurt
- 1 tbsp. peeled and diced in small cubes cucumber
- 3 cloves of minced garlic
- Salt
- In a bowl, mix all the ingredients and well mix
Recipes with similar ingredients: minced lamb, wine vinegar, bread white, onions, garlic, milk, eggs, yogurt, cucumbers, pita, nutmeg, oregano, mint
Recipe preparation:
- Quickly dip bread into milk and squeeze the liquid so that it became wet. In a bowl, combine beef, bread, onions, garlic, oregano, peppermint, wine vinegar, eggs, nutmeg, salt and pepper. Mix well. Pick up a large spoonful of the mixture and roll out balls until you use the minced meat completely.
- Pour olive oil into a pan and bring to a temperature 182 ° C. Roll the balls in flour and put in butter. Fry from all sides, leaving space in the pan to turn over meatballs. Remove from the pan and put on paper towel to absorb excess fat. Serve with pita and cucumber-yogut sauce.
