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Keftedes with Horiatiki salad

Method

  • To make the dressing, whisk the oregano with ¾ cup oil, the lemon juice, 2 crushed garlic cloves and seasonings. Set aside. 
  • Then heat a little oil in a heavy-bottomed pan and gently sauté the onion with the remaining garlic until soft. 
  • Transfer the sautéed vegies to a bowl and add the mince, yoghurt, chilli paste, paprika, 3 tbsp chopped parsley and seasonings. Mix well and, using wet hands, form the mixture into walnut-sized balls. 
  • Then lightly flour the meatballs and cook them, in batches, in hot oil until golden all over. (Don’t worry if the balls break up a bit.) Drain on kitchen paper towels. 
  • Gently toss the cucumber, tomatoes, olives and feta with a good handful of parsley leaves and the dressing. 
  • Serve the meatballs with a mound of salad alongside and a little dressing sprinkled over the top.

Ingredients

  • 2 tbsp chopped fresh oregano
  • olive oil
  • juice of 1 lemon
  • 4 garlic cloves, crushed
  • sea salt & freshly ground pepper
  • 1 large onion, chopped
  • 600 gm minced lamb
  • 2 heaped tbsp plain yoghurt
  • 1 tbsp chilli paste
  • ½ tbsp paprika
  • 1 bunch Italian (flat leaf) parsley
  • plain flour
  • ½ continental (telegraph) cucumber, cut into chunks
  • 1 punnet cherry tomatoes, halved
  • 2-3 tbsp pitted black olives
  • 100 gm feta, crumbled

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm