Keftedes With Trahana

Name: Keftedes With Trahana
Total time: 30 min
Yield: About 35 meatballs
Cuisine: greek
Ingredients: 1/4 cup milk; 1/4 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; 1/4 pound zucchini, washed and grated; 1/2 pound ground beef; 1/4 pound ground lamb; 2 tablespoons fresh mint leaves, chopped; 2 tablespoons fresh parsley, chopped; 1 cup freshly grated Parmesan or Kefalotyri cheese; 1 egg; 1/2 cup bread crumbs

Recipe from Molyvos

Adapted by Dana Bowen

Total Time: 30 minutes
Rating: 3(42)
Comments: Read comments

Featured in: Inside a Greek Meatball, A Secret From Antiquity

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Ingredients

Yield:About 35 meatballs

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

Ingredient Substitution Guide

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Preparation

Step 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.
Step 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.
Step 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.
Step 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.