Keftedes (Greek Meatballs)

Chef Evan Kalogiannis from The Bit in Dobbs Ferry, NY, shares the Kalogiannis family recipe.

Makes approximately 30 2-inch balls

Ingredients:

2lbs Piccinini Bros. Bolognese blend ground beef

1/2 cup Panko breadcrumbs

2 tbls Greek olive oil (doesn’t have to be Greek)

1/2 cup chopped fresh parsley

1 tbls fresh dill chopped

6 tbls grated onions

4 cloves garlic grated

4 tbls fresh squeezed lemon juice

1 tsp ground coriander

1 tsp ground cumin

2 tsp dried oregano

1/2 tsp cinnamon (sounds weird with meatballs but trust us)

1 tbls ouzo (optional) you can drink the rest but you have to say opa before every shot (Evan’s grandma loved this part!)

4 oz feta cheese cubed or crumbled

2 eggs

Directions:

  1. Mix everything together, but don’t over mix or you’ll get dense meatballs.

  2. Bake them at 350–375 degrees, until golden brown and delicious (about 15–20 minutes).

  3. Serve with tzatziki sauce or wrap it in pita and make a gyro.

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