What are Keftedes made of?
Traditional keftedes are usually made with ground beef and ground lamb. I used ground pork instead of lamb which can sometimes be hard to find. It will still give you that tender juicy inside and tons of flavor. Do not be afraid to use the mint in these meatballs.
How many calories are in Keftedes?
Calories in Keftedes (greek meatballs)
How do you reheat keftedes?
If cooked: Once all the keftedes are cooked and cooled completely, place them in a Ziploc bag and freeze them up to one month. Thaw them in the fridge and reheat in the microwave or in a pan.
How do you pronounce Keftedes?
Keftedes (kef-teh-des): Deep-fried Meatballs.
Is it better to freeze meatballs with or without sauce?
Meatballs can be frozen with or without sauce too. I prefer to freeze them without sauce because that will give me much more flexibility to make sauce that I will be in the mood for later.
Can you cook meatballs and then freeze them?
How to Freeze Cooked Meatballs. Allow the cooked meatballs to cool completely, then arrange in a single layer on a baking sheet. Freeze until solid. Transfer the frozen, cooked meatballs to freezer bags or freezer-safe containers and label with type of meatball and date.
How to cook keftedes in the oven?
Fry the keftedes in batches of 10-15 at a time, until nicely browned on all sides. Instead of frying you can bake / grill the keftedes in the oven. Preheat the oven at 200C, place the un-floured keftedes on greased baking sheet about an inch apart. Bake for about 20 minutes, turning the meatballs upside down midway through cooking time.
What is keftedes (Greek meatballs)?
Keftedes (Greek meatballs) is a famous Greek appetizer, commonly served as part of a meze platter, with some creamy tzatziki sauce and pita breads, and as a side to a slice of delicious traditional Greek Moussaka. Keftedes can also be served as a filling meal with some basmati rice and a nice Greek feta salad.
What to eat at Mezes?
Created by the sweet-lovers right here at Mezes. Bittersweet chocolate, walnuts and dried figs arranged between buttery slips of phyllo pastry. Sweet semolina custard, with a hint of fresh lemon, parceled and baked in phyllo dough.
What’s in a Mezes?
Our homemade version of the traditional favourite: A mix of toasted almonds, pistachios, brown sugar and cinnamon layered between sheets of buttered phyllo pastry, finished with a lemon and clove infused syrup. Created by the sweet-lovers right here at Mezes.