Comments on: Keftedes – Greek Meatballs

By: To Kiss the Cook

To Kiss the Cook — Wed, 20 Jan 2010 20:33:43 +0000

Did a search in Google Reader for “best meatballs” and guess who came up? Go figure that they’d be keftedes. Jason’s working through the in’s and out’s of dual citizenship and has subsequently been threatened with a draft into the Greek army (mandatory service). Initially I thought this might put him off his bi-homeland’s cooking for a few days but now we’re thinking we should fight olives with olives…something like that. Mint in meatballs…here goes!

By: Greek Zucchini Fritters (Kolokithopitta) with Tzatziki

Greek Zucchini Fritters (Kolokithopitta) with Tzatziki — Wed, 05 Aug 2009 01:38:02 +0000

[...] preferably outdoors. Make a number of small plates including these fritters, perhaps some meatballs, easy fried peppers, and perhaps some skordalia or tarama for spreading on bread. You could stop [...]

By: A Pretty Mess » Blog Archive » Cooking with Fresh Herbs: Greek Oregano

A Pretty Mess » Blog Archive » Cooking with Fresh Herbs: Greek Oregano — Thu, 14 Aug 2008 22:00:30 +0000

[...] Meat or Seafood Dishes with Greek Oregano: Pork Souvlaki from Kalofagas – Greek Food and Beyond Greek Meatballs from Whipped Greek Style Pork Chops from Market Manila Greek Meatballs with Tzatziki from Nook and Pantry Greek Style Chicken from The Leftover Queen Greek Style Shrimp from Cookography Chicken with Olives, Almonds, and Oregano from Cook (almost) Anything At Least Once Halibut with White Wine and Fresh Oregano from Daily Unadventures in Cooking [...]

By: Marilyn

Marilyn — Mon, 04 Aug 2008 01:12:06 +0000

Oh, these look wonderful. I grew up in the Chicago ‘burbs, and many of my friends’ moms made minted meatballs, just like this. Delicious!

By: mike

mike — Thu, 31 Jul 2008 00:32:55 +0000

I’ve (another) amateur question for you and your blog. What is minced meat? Can you buy ground meat and chop it further? I’ve no butcher shop nearby so am stuck with the usual grocery store type meat/deli options.
Thanks!

By: Caroline

Caroline — Wed, 30 Jul 2008 14:24:35 +0000

Adrienne, it DOES make a ton. I made about 1 1/2 inch balls and it made about 20 meatballs and froze some of the mixture. Cutting it in half would be easy. I suppose these recipes I have gathered are usually made and eaten by tons of family at long tables in Corfu.

By: Neen

Neen — Tue, 29 Jul 2008 21:46:05 +0000

Adding mint to meatballs…what a great idea! I’ve got this huge bag of mint in the fridge, and, well, you can’t live on mint juleps forever…

By: Adrienne

Adrienne — Tue, 29 Jul 2008 14:36:42 +0000

This looks like a high-yield recipe! How big were your meatballs and how many meatballs did you get out of the recipe?