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Kleftaides |
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| Serves 3-4 |
Prep 25 mins |
Cooking 20 mins |
Easy |
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+ chilling |
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My rating |
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Ingredients |
2 slices bread
1 or 2 shallots, chopped
15g chopped parsley
1 tsp ground cinnamon
50g Parmesan, finely grated
100ml red wine
400g veal mince
200g lamb mince
1 beaten egg
flour for dusting
olive oil for shallow frying
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For the tzatziki
1/2 cucumber, peeled, deseeded and grated
100g Greek yoghurt
squeeze lemon juice
15g chopped mint (optional)
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Whizz the bread in a food
processor to fine crumbs. Add the onion, parsley, cinnamon
and Parmesan, then briefly mix. Put the mince into a bowl,
then stir in the breadcrumb mixture with plenty of
seasoning. Stir in the wine and egg, then cover the bowl
and chill for at least 1 hr.
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For the tzatziki, mix all the
ingredients together, season well, then chill.
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Using wet hands, shape the
meatballs (about 3-4 cm in diameter), then dust in a light
coating of flour. Heat the oil in a large frying pan, then
cook the meatballs in batches (don't overcrowd the pan!)
for about 10 mins, turning occasionally so they cook
evenly. Drain on kitchen paper and keep hot while you cook
the others.
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Serve the meatballs with the
tzatziki on the side along with a green salad, feta cheese
and black olives, or with spaghetti and tomato sauce.
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DAILY
DINNERS 
