These Greek meatballs are infused with a variety of herbs. Serve by themselves or with a side of rice.
Adapted from Chef Mark Segal at Tino's Greek Kitchen
Makes about 2 dozen
vegetable cooking spray
1 loaf ciabatta bread or similar, cubed
water as needed
1 pound ground lamb
1 pound ground pork
2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper
2 tablespoons dried oregano
2 tablespoons dried parsley
1 tablespoon dried thyme
1 tablespoon dried mint
1 teaspoon dried basil
1 Spanish onion, finely diced
2 teaspoon chopped garlic
2 tablespoons vegetable oil, or more as needed
chopped fresh parsley for garnish
sweet and sour tomato sauce for serving
1. Preheat oven to 400°F. Spray a baking sheet with cooking spray.
2. In a large bowl, soak bread cubes in water until soft. Squeeze excess moisture from bread. Discard water.
3. To the soaked bread, add lamb, pork, salt, pepper, oregano, parsley, thyme, mint, basil, onion, and garlic and mix well. Form into about 2 dozen balls and place on prepared baking sheet. Bake until just cooked through, about 15 minutes. May be prepared up to this point and refrigerated or frozen until ready to serve.
4. When ready to serve, heat vegetable oil in a large skillet over medium-high heat. Add about 8 meatballs at a time to avoid crowding, Sautee until browned and crispy.
5. Transfer keftedes to a serving bowl and garnish with chopped fresh parsley, Serve with warm tomato sauce in a bowl on the side.