Greek meatballs
Greek meatballs (keftedes) is a classic and popular meze dish so there are many different recipes. These meatballs are made of lamb and they are gluten and milk free. You can serve them with a traditional tzatziki sauce & pita or with a salad. On this occasion I served them with Feta, yoghurt and pine nuts. Keftedes are ideal for parties, picnics, quick lunches or, of course, as part of a meze.
Ingredients
Method
- Mix the minced meat well with the onion, spices and chopped mint. Season to taste.
- Form little balls the size of walnuts with your hands.
- Heat your grill. Brush the meatballs with little oil, put them on a grill rack and grill for 10 minutes turning them a few times.
- Dry fry the pine nuts in a frying pan.
- Grill the pita breads for 1-2 minutes.
- Drizzle the meatballs with yogurt, scatter some feta, pine nuts and mint leaves on top. Serve either inside or with the pita.