Spiced keftedes with horiatiki
Spiced Keftedes with Horiatiki features fragrant lamb meatballs seasoned with spearmint and cinnamon, paired with a refreshing Greek salad of olives, feta, and fresh vegetables. This Mediterranean dish is perfect for family dinners or special occasions.
Cook time 10 min
Prep time 20 min
Ingredients:
4 slices white bread1/4 cup milk (1% fat)
1 lb lamb mince
1 onion
1 tsp spearmint
1 tsp cinnamon
1 egg
2 garlic cloves
1 tbsp olive oil
1 tomato
1 cucumber
1 red pepper
1/2 cup olives
1 cup feta cheese
1 tbsp dried oregano
1 tbsp lemon juice
Spiced Keftedes with Horiatiki is a perfect Mediterranean dish that combines flavorsome, spiced meatballs with a refreshing and colorful Greek salad. The seasoned lamb keftedes are packed with aromatic spices, while the traditional horiatiki salad, made from fresh vegetables and rich feta cheese, complements them beautifully. This recipe is not only pleasing to the palate but also a feast for the eyes, making it an excellent choice for both family dinners and special occasions.
Instructions:
- Tear the white bread into small pieces and place them in a bowl.
- Pour the milk over the bread pieces and let them soak for a few minutes until the bread absorbs the milk and becomes soft.
- In a large bowl, combine the lamb mince, finely chopped onion, spearmint, cinnamon, egg, minced garlic, and the soaked bread. Season with salt and pepper to taste.
- Using your hands or a spoon, mix everything thoroughly until well combined.
- Form the mixture into small meatballs, about the size of a golf ball, and place them on a plate or tray.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Once the oil is hot, add the meatballs in batches, being careful not to overcrowd the pan. Cook until they are browned on all sides and cooked through, about 10-12 minutes. Turn them periodically to ensure even cooking.
- Once cooked, remove the meatballs and place them on a plate lined with paper towels to absorb any excess oil.
- In a large salad bowl, combine the chopped tomato, cucumber, and red pepper.
- Add the olives and crumbled feta cheese.
- Sprinkle the dried oregano over the salad.
- Drizzle with the lemon juice and olive oil.
- Season with salt and pepper to taste and toss everything gently to combine.
- Serve the freshly cooked keftedes alongside the horiatiki salad. Enjoy your meal!
This delightful Spiced Keftedes with Horiatiki recipe brings a taste of the Mediterranean to your table. The spiced lamb keftedes paired with the vibrant horiatiki salad create a well-balanced meal that is both hearty and refreshing. By following these steps, you'll serve a dish that is sure to impress your family and friends with its rich flavors and colorful presentation.
Spiced keftedes with horiatiki FAQ:
Cook the lamb meatballs in a skillet over medium heat for about 10-12 minutes, turning them periodically until browned and cooked through. Alternatively, you can bake them in a preheated oven at 375°F (190°C) for 20-25 minutes.
Store leftover keftedes in an airtight container in the refrigerator for up to 3 days. The horiatiki salad is best consumed fresh but can be stored for a day in the fridge; just note that the vegetables may become soggy.
Yes, you can substitute lamb mince with ground beef, pork, or chicken. Adjust the seasoning if necessary, as each meat has different flavor profiles.
The meatballs are cooked through when they reach an internal temperature of 160°F (71°C). They should also be browned on the outside and firm to the touch.
White bread is ideal for soaking due to its texture, but you can also use whole wheat or gluten-free bread as a substitute. Just ensure it can absorb the milk well.
Tips:
- Soften the Bread: Soak the white bread in milk to soften it before mixing it with the lamb mince. This helps to give the keftedes a tender texture.
- Fine Onion and Garlic: Finely chop the onion and garlic to ensure that they evenly mix with the meat, spreading their flavor throughout the keftedes.
- Not Over-mix: Be careful not to over-mix the lamb mince mixture. Over-mixing can cause the keftedes to become tough.
- Rest the Mixture: Let the keftedes mixture rest in the refrigerator for at least 30 minutes. This allows the flavors to meld and makes the meat easier to shape into balls.
- Cook Evenly: When frying the keftedes, make sure to cook them evenly on all sides until they are golden brown and cooked through.
- Fresh Ingredients: Use the freshest vegetables for the horiatiki salad to ensure a crisp and vibrant dish.
- Chill the Salad: Chill the horiatiki salad in the refrigerator before serving to enhance its refreshing quality and bring out the flavors.
Nutrition per serving
4 ServingsCalories 670kcal
Protein 33g
Carbohydrates 33g
Fiber 5g
Sugar 8g
Fat 50g
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