What are Greek meatballs?

Greek meatballs or keftes are a protein that can be served as a dinner with rice or lunch with Pita bread. While they are prepared in a similar style to other types of meat balls such as Swedish and Italian, the Greek version contains a clear spice and is often fried rather than fried to form a crispy peel. Also, rather than minced beef, Greek meatballs may also contain other meat, such as pork and lamb. Oregano and mint are important herbs to be used in Greek meatballs to define their taste. Italian meatballs are flavored with basil and garlic in tomato sauce and the Swedish version usually contains dill and is served in cream sauce, but the shapes of meat are usually fried in both cases. Crispy, fried Greek meatballs of fried fried meat should be administered to a soft "inflation" of the coin and the flavored interior of the Oregano and can be consumed without sauce. Freshies are often used in GreekH recipes for meatballs, but can usually be replaced dried.

Although oregano and mint are the main spices in Greek recipes for meatballs, some of which also require additional spices such as parsley, spices and cumin. Melicated onions and garlic, as well as lemon juice and/or ouzo, Greek alcoholic beverage, are other common additions to Greek meat balls. Instead of ouzo, beer or wine can be used. After all the ingredients of the meat balls are mixed with a spoon, then it mixes well with the hands and formed into the balls, the balls should roll in the flour.

The coating of meat balls before deep frying helps to create a crispy peel. All different steps associated with the production of Greek meat balls, including their coating, oil heating and deep frying in doses, can make them time consuming. Although they are not challenging, the Greek meat balls for several hours before you cantogether. Some chefs like to prepare a recipe until flour and deep frying and save these last steps for the next day. Raw Greek meatballs or keftedes can be left in the fridge until one day before cooking.

The size of the meat balls varies depending on the desired structure. The smaller the Greek meat ball, the crispy the overall texture. keftedes should not only have a crunchy outer bark, but also to be a golden brown color and of course cook directly to the center. Cooked the remaining meatballs tend to freeze well and may be re -heated in a mild oven, but are usually not as crispy as originally.