Bite with Belkys: Little Greek Meatballs

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

-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)

Serves: 4-5