Greek Meatballs with cheese and wine (Greek keftedakia)

Written by Litsa Bolontzakis on. Posted in Meze, Recipes

Greek Meze

  • Ingredients
  • 1 ½ pound lean beef or lamb minced
  • 1 egg
  • 1 onion grated
  • 3 slices day old bread (dry crusts removed)
  • ½ cup dry red wine
  • 3 cloves garlic
  • 1 tbsp dry mint or if you have fresh 3 tbsp finely cut fresh mint
  • 2 tbsp olive oil
  • Salt+pepper
  • Kasseri cheese cut in small cubes

Making the Keftedakia

Place meat in a large bowl, add egg.

Dampen bread with a little water, squese any excess water and add to the meat.

Grate onion and garlic

Add all the ingredients to the meat mixture with the exception of the cheese and mix well

Refrigerate for a few hours so the flavors can blend together before using.

Cut Kasseri cheese in small cubes

Take small portions of meat, work them with your hands into round shaped balls, make a dent and place one cube of kasseri cheese, enclose the cheese, roll in flour and fry in hot oil.

If you don’t like to fry them you can bake them, they are just as good. If you decide to bake them omit rolling them in flour.

You can serve your Keftedakia with tomato salsa.

Keftes is the correct name of the meat ball, but because they are small we call them Keftedakia little meat balls…

Recipes with love from Litsa!!!!!!!!!!!

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Litsa Bolontzakis

Litsa Bolontzakis

Children's book and cookbook author Litsa Bolontzakis is an expert on Greek cooking and that culture's easy, simple way of life. Her desire is to help other families learn from her culture how to appreciate the simple things in life and grow to enjoy the seasons and the gifts they bring.

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