Traditional Keftedes

Traditional Keftedes

This is another heirloom recipe passed down from generations through the Karipidis-Tiliopoulos Families. As a young girl, I use to help my Mom roll the ground meat mixture into bite size meatballs. They were always a hit at our many family gatherings. For years, I have been making them on occasion because they are bit time consuming. You can make these keftedes into any size you wish; big, small, stuffed, or in tomato sauce to serve with a bowl of pasta. They are perfect for appetizers or served as a main dish with your choice of sides. In Greece, roasted garlic potatoes are a favourite. I'm not quite sure how I'm going to serve them.

2 lbs of ground extra lean beef

1 cup of bread crumbs

1 large onion

3 to 4 garlic cloves

1 egg

1 tbsp oregano

1 tbsp mint

1/2 tbsp cumin

1 tsp cinnamon

salt

pepper

1. In a food processor, mince the onion and garlic until smooth. This will ensure that your meatballs are moist well after cooking.

2. In a large mixing bowl place the meat, eggs, onion and garlic mash, bread crumbs and seasonings. Combine until everything is mixed well together.

3. Roll each meatball into a bite size ball. You should have 24 to 30 pieces. Place on a baking sheet so when you are frying your oil does not over heat.

4. In a large frying pan heat a good amount of canola oil. Place 7 to 8 meatballs at a time. Turn over using a couple of forks every 3 to 4 minutes so that the meatballs get cooked through. Remove from the pan into a serving bowl.

5. Repeat the process until all the meatballs are fried.