Monday, April 30, 2012

Keftedes with Yogurt Sauce

While visiting my sister and brother-in-law in Ohio, we dined at a local Mediterranean restaurant where I was first introduced to Kefta (Moroccan Meatballs). They were so delicious and I was determined to make them at home!

As a nod to my Uncle Alex and Thea Willie I decided to make Keftedes (Greek Meatballs) instead. I definitely enjoyed a delicious for one tonight, can't wait to make them for the husband when he gets home. These would also be great in a Greek pasta or as an appetizer for a party!

 Keftedes (16 Meatballs)
Time: 25min Prep/ 30min-1hr chill/ 8min Cook

- 1lb Ground Lamb
- 1/4c Bread Crumbs (Add more if desired)
- 1/2 Red Onion, Chopped (Add more if desired)
- 1 Egg
- 1/2-1tbsp Red Wine Vinegar
- 1/4tsp Garlic Powder
- 1/4tsp Onion Powder
- 1/2tsp Oregano
- 1/2tsp Basil
- 1/2tsp Coriander
- 1/4tsp Marjoram
- 1/8tsp Allspice
- 1/4c Fresh Parsley
- 1/2tsp Salt

  1. Mix together the spices and add it to your ground lamb.
  2. Add your bread crumbs, onion, and egg to the mixture and use your hands to mix well.
  3. Place the mixture in the fridge and let it sit for about 30min-1hr (longer if you have time).
  4. These will make about 16 small/medium sized meatballs. Place them under the broiler on a foil lined baking sheet and bake 4min on each side! Enjoy with the yogurt sauce.
Cucumber Yogurt Sauce:
- 1 1/4c Greek Yogurt
- 1c English Cucumber, Chopped
- 1tsp Lemon Juice
- 1 Garlic Clove
- Fresh Dill (Optional)

  1.  Sprinkle salt on your chopped cucumber and let it sit for about 20-30mins to allow liquid to be released.
  2. Pat the cucumber dry and place into blender/processor with the garlic clove and yogurt.
  3. Blend until ingredients are combined!
  4. This is not as thick as a tzatziki sauce it's a little more liquified. Feel free to play with the ratio of cucumber to yogurt to adjust thickness.
Nom, Nom!

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