Greek Meatball (KefTedes with lemon sauce) Recipe
Greek meatballs, which are extremely popular in Greek and Mediterranean kitchens, brings together ground beef, spices and fresh herbs. It is usually presented as appetizers or main course. Flour and fried in olive oil because it is crushed and a watery and soft meatballs. In this recipe, Greek meatballs are fried and cooked in lemon sauce. Enjoy your meal!
Ingredients:
For: 6 People
Prep: 20 Min
Cook: 10 Min
| Ingredients for Meatball: | |||
| Minced Meat (Lamb Calf Mixed) | 500 Grams | ||
| Dry Onion | 1 Qty | ||
| Garlic | 2 Clove | ||
| Olive Oil | 1 Half Cup | ||
| Stale Bread | 2 Slice | ||
| Milk (Enough To Wet The Breads) | 1 Bowl | ||
| Fresh Mint | 1/4 Bunch | ||
| Thyme (Mediterranean Thyme) | 1 Tsp | ||
| Coriander (Finely Chopped Fresh) | 1 Tbsp | ||
| Cumin | 1 Tsp | ||
| Cinnamon Powder | 1/2 Tsp | ||
| Coconut | 1/4 Tsp | ||
| Lemon Peel (Smoothing Plane) | 1 Tbsp | ||
| Ingredients for Sauce: | |||
| Flour | 1 Cup | ||
| Lemon | 3 Qty | ||
| Chicken Broth (Or Vegetable Juice) | 1 Cup | ||
| Egg Yolk | 1 Qty | ||
Steps:
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Peel dry onions and garlic and chop very thin. In a small pan, 1 spoon of olive oil, soften and transparent until lightly fry. This will take the pain of onion and garlic and reveal the sugar and add flavor to your meatballs.
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In a small bowl of milk, soak stale breads (except shells) for 4-5 seconds and drain excess milk and set aside.
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Separate 1 pinch of fresh mint leaves for the service and chop the rest.
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Add the ground beef in a deep kneading bowl, the roasted onion and garlic, soaked and crumbled bread, chopped greens (coriander, mint or parsley), lemon peel grate, spices and salt. Gently knead until all the material is mixed with each other. Since it will harden the meatballs for 1-2 minutes, it will be enough to knead the meatballs.
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To fry the meatballs, take the olive oil (rivieara) to the pan. Cut the large walnut -sized pieces from the meatball mortar and roll in your palm.
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Take the flour on a spreading plate and cool the meatballs to this flour. If you wish to the meatballs, you can give a flat oval shape by gently pressing it.
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Shake the excess flour of the meatballs and take them into the heated oil and upside down and fry. Do not fill the pan too much for easy frying. Meatballs should not overlap. You can do the frying on a few rounds.
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Squeeze the lemons for sauce. If not, boil the chicken and drain the juice. Add an egg yolk, 1 cup of chicken broth and whisk.
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When the frying is finished, remove the meatballs on a paper towel. Take the excess oil in another container with 1 spoon of oil in the pan. Take the chicken broth and lemon juice into the pan and add the egg mixture and mix.
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Add the meatballs close to boiling sauce (almost before the service), cut the bottom of the fire and cook with the sauce for 3-4 minutes. Adjust the consistency of the sauce to your taste, add chicken broth if necessary.
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Serve the cooked meatballs, lemon slices and fresh mint leaves and serve warm. Enjoy your meal!
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Menu Suggestion: Olive Oil Oven Vegetable Sovereign, Lemon Sauce Kefededes, Feta Cheese Salad with Feta Cheese, Fresh Mint Lemon Pellet
60 Min
