Crispy on the outside, and juicy within, packed with flavours, the secret is literally in the breadcrumbs – which are used inside and to coat the balls before frying, which will give them a satisfying crunchy shell.
Before the greeks discover this, let me say this is an adaptation of the Keftedes recipe so I took the liberty to add a little touch on my own: besides the parsley and dried garlic, I also added around three dried tomatoes, sliced to the batter, and one egg to bring everything together. I used 500grams of beef.
This is a super simple way to upgrade your day to day meatballs and add a little bit of extra flavour. I paired it with tzatziki sauce and greek salad, but these can be an appetizer on their own. A fresh squeeze of lemon when they’re done and there you have it.
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Dining and Cooking