Albóndigas griegas (Keftedes)

Ingredientes

• 1 1/2 Tbsp olive oil*
• 1 1/2 cups (3.5 oz) stale sourdough breadcrumbs ((from about 2 slices))
• 1/3 cup milk
• 2 lbs 85% lean ground beef
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp ground cumin
• 1 1/2 tsp dried oregano
• 1 tsp ground coriander
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh mint (or cilantro)
• 1/2 cup finely minced red onion ((chop as small as you mince garlic))
• 2 tsp minced garlic
• 2 large eggs

Preparación

1. 1

   Preheat oven to 425 degrees. Brush a baking sheet (preferably dark non-stick) with 1 1/2 Tbsp olive oil.

2. 2

   In a mixing bowl toss fresh bread crumbs with milk. Let rest 5 minutes while you prepare the ingredients for the meatballs.

3. 3

   Add ground beef to the soaked crumbs, evenly sprinkle over salt, pepper, cumin, oregano, and coriander. Add parsley, mint, red onion, garlic and eggs.

4. 4

   Toss mixture with your hands and gently crumble and mix together until mixture is uniformly combined.

5. 5

   Shape meatball mixture into balls about 1 1/2 inches each or 42 grams.

6. 6

   Place on baking sheet and rub bottom side over the olive oil. Repeat to use up all of the meatball mixture and space meatballs evenly apart on baking sheet.

7. 7

   Bake in preheated oven until center of meatballs registers 165 degrees, about 15 to 19 minutes (test a few meatballs in center of baking sheet too for doneness as the center usually cooks a little slower than edges).

8. 8

   Preferably serve with fresh made tzatziki for dipping.