Keftethakia-Lamb Meatballs Recipe #22860
I got this recipe from a Greek boyfiends mother many years ago.Prep time doesn't include refrigeration of the raw mixture.
by JustJanS
50 min | 40 min prep
48 meatballs
- 2 eggs
- 4-5 slices stale white bread
- 1 large onion, grated
- 1 lemon, juice of or 1 tablespoon ouzo
- 2 tablespoons chopped parsley
- 2 teaspoons chopped mint
- 2 tablespoons grated parmesan cheese
- 2 teaspoons salt
- black pepper
- 2 lbs ground lamb
- flour (for coating)
- oil (for frying)
- Beat the eggs lightly in a large mixing bowl.
- Remove and discard the crusts from the bread.
- Soak bread in cold water and squeeze dry.
- Crumble into eggs and add onion, lemon juice, herbs, cheese and seasonings.
- Add the meat and blend lightly but thoroughly (I use my hands).
- Refrigerate for 1 hour.
- Wet your hands and shape into balls about the size of a walnut.
- Roll in flour.
- Shallow fry until nicely brown.
- Lift out and drain.
- Serve hot or cold as an appetiser garnished with lemon wedges.
- If you plan to serve them cold, they are yummy stored in the fridge with cut lemons over them and then covered with cling wrap.
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5 stars