Wednesday, April 14, 2010
Bite with Belkys: Little Greek Meatballs
Small plates are a big hit when it comes to parties and even kids, so today, one chef is going to show us how to make his best seller. Time to grab a Bite with Belkys.
The Chef: Joel Rivera
The Restaurant: Anise Taverna
The Dish: Keftedes or Little Greek Meatballs
1 lb. lean ground beef
1 lb. ground lamb
1/2 cup of fresh parsley, chopped
1/2 onion, minced
1 tsp of fresh rosemary, chopped
1 tsp of thyme, chopped
1 Tbs of garlic, minced
1/2 tsp of cumin
1/2 cup of grated kefalotyri (Greek cheese) or Parmesan cheese
1 cup of bread crumbs
2 eggs, beaten
1 Tbs of lemon juice
1 stick of grated unsalted butter, melted
salt & pepper, to taste
Method of Preparation:
-Start by chopping fresh parsley. Then, combine it in a bowl with ground beef and ground lamb.
-Then, add onion, rosemary, thyme, garlic, cumin, kefalotyri cheese, bread crumbs, beaten eggs, lemon juice, melted butter and salt and pepper.
-Next, mix it all together, and form the little meatballs a bit smaller than a golf ball.
-Now, you can either grill the meatballs, turning them occasionally, or you can bake them in a 350 degree oven for about 15 to 20 minutes.
At the restaurant, they serve keftedes with a side of Greek yogurt and fresh mint sauce. Kali orexi (enjoy).
Serving Suggestion: Katogi (Greek wine)
FOR MORE INFORMATION:
620 Northeast 78th Street
Miami, FL 33138-4702