WEEKDAYS 1e|12c|p

Michael Symon's Keftedes

Keftedes Michael Symon
Greek Meatballs
skill level
Easy
time
30-60min
servings
10
cost
$
Contributed by :
Seasoned with coriander, cumin, cinnamon, and nutmeg, these Greek-style meatballs work as the filling in a pita sandwich, the topping on a salad, or as a simple appetizer by themselves.
share
ingredients
  • 2 teaspoons Olive Oil
  • 1/2 cup minced or grated Onion
  • Salt and freshly cracked Black Pepper
  • 1 Garlic clove (smashed and coarsely chopped)
  • 1/2 cup diced day-old Bread
  • 1/2 cup Whole Milk
  • 1 pound Ground Beef
  • 1 large Egg
  • 1 teaspoon torn fresh Oregano Leaves
  • 1/4 teaspoon ground Coriander
  • 1/4 teaspoon ground Cumin
  • 1/8 teaspoon ground Cinnamon
  • pinch of grated Nutmeg
  • Flour
  • Canola Oil
  • Fresh Mint (handful for garnish)
  • 2 Lemons (cut into wedges)
  • Extra Virgin Olive Oil
watch this recipe
×
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 teaspoons Olive Oil
    1/2 cup minced or grated Onion
    Salt and freshly cracked Black Pepper 
    1 Garlic clove (smashed and coarsely chopped)
    Heat 2 teaspoons of olive oil in a medium saute pan or skillet over medium heat. Add the onion and a generous pinch of salt, and cook until the onion releases some moisture and begins to soften, about 1 to 2 minutes. Toss in the garlic and cook, stirring, until the onion is translucent and the garlic is softened, about 2 to 3 minutes. Transfer the onion and garlic to a plate and let cool.
  • 2
    1/2 cup diced day-old Bread
    1/2 cup Whole Milk
    Meanwhile, put the diced bread in a small bowl and pour in the milk.
  • 3
    1 pound Ground Beef
    1 large Egg
    1 teaspoon torn fresh Oregano Leaves
    1/4 teaspoon ground Coriander
    1/4 teaspoon ground Cumin
    1/8 teaspoon ground Cinnamon
    pinch of grated Nutmeg
    In a separate mixing bowl, combine the onion, garlic, and the meat. Then, add the egg. Return to the bowl of bread, and squeeze out the bread, discarding the milk. Add the bread along with the oregano, coriander, cumin, cinnamon, nutmeg and a good teaspoon of pepper to the mixing bowl of onion, garlic, and the meat. Mix the ingredients with your hands until they are all evenly distributed throughout the mixture. Cover with plastic wrap and refrigerate until ready to use (up to 1 day).
  • 4
    Flour
    Form the mixture into balls, a little smaller than golf balls. You should have about 20. Roll them in flour, shaking off excess.
  • 5
    Canola Oil
    In a large shallow pan, add enough canola oil to come up to about a third of the height of a keftede and heat over medium heat until hot. Pan-fry the keftedes, turning once, just until cooked through, but still moist inside and with a nice crust outside, about 5 minutes. Remove the meatballs from the pan, and transfer to a paper towel-lined plate to drain.
  • 6
    Fresh Mint (handful for garnish)
    2 Lemons (cut into wedges)
    Extra Virgin Olive Oil
    To serve, arrange the keftedes on a platter. Garnish with freshly cracked black pepper, mint leaves, the zest from the whole lemons, a drizzle of extra virgin olive oil, and a sprinkle of salt. Serve the lemon wedges on the side.
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes