Keftedes With Trahana

Ingredients

• ¼ cup milk
• ¼ cup sour trahana, crumbled
• Salt and pepper to taste
• 5 tablespoons olive oil
• 1 medium onion, peeled and finely diced
• 2 cloves garlic, peeled and chopped
• ¼ pound zucchini, washed and grated
• ½ pound ground beef
• ¼ pound ground lamb
• 2 tablespoons fresh mint leaves, chopped
• 2 tablespoons fresh parsley, chopped
• 1 cup freshly grated Parmesan or Kefalotyri cheese
• 1 egg
• ½ cup bread crumbs

• Nutritional Information

  • Nutritional analysis per serving (35 servings)

    67 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 14 milligrams cholesterol; 65 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 35 meatballs

Preparation

1. In a small saucepan, warm milk over medium heat. Stir in trahana, season with salt and pepper, and bring to a simmer. Remove from heat and let stand until all liquid is absorbed and trahana is soft, 2 to 3 minutes. Allow to cool.
2. Place a sauté pan over medium heat. Add 2 tablespoons olive oil and the onions, and cook until translucent, about 5 minutes. Add garlic and cook for one minute. Add zucchini, cook until soft, about 2 minutes. Remove from heat and cool.
3. In a large mixing bowl, combine ground beef, lamb, and vegetable mixture. Add softened trahana and remaining ingredients except bread crumbs. Add the bread crumbs a little at a time. Mixture should be moist but not wet. Form into small meatballs.
4. In a large heavy-bottomed sauté pan over medium heat, heat remaining oil (more, if needed); do not let it smoke. Gently drop meatballs into hot oil. Turn occasionally, until browned on all sides, about 5 minutes. Transfer to a baking sheet lined with paper towels. Serve with tzatziki and a salad.

30 minutes