Gaby
Tourists often refer to keftedes as “Greek meatballs” or “Cypriot patties.” These delicious bites typically feature a medley of vegetables and aromatic herbs, resulting in a dish that’s both juicy and fragrant. The secret to their refreshing flavor lies in an unusual ingredient for meatballs—mint. Along with basil, oregano, and parsley, this herb is even mixed into the meat filling, and the mini meatballs are served with a side of Greek yogurt sauce known as tzatziki (which we often call “dzadziki” or “tsatsiki”). For a milder taste, the Greek appetizer can be made without meat, substituting grated feta cheese combined with zucchini instead. The recipe we’re sharing includes both meat and zucchini. These fluffy zucchini keftedes make for a light meal on hot days, as zucchini contains only 24 calories (in its raw form, per 100g) and is composed of 95% water. The magnesium and potassium in zucchini nourish the heart muscle, while iron improves circulation and oxygenates the blood. Thus, this dish not only strengthens the heart but also boosts the body’s endurance in the heat.
Ingredients for keftedes: 500g ground meat, 500g zucchini, 150g apple, 150g onion, 1 egg, 100ml milk, 200g stale bread, 1 cup flour (for coating the meatballs), 10 large chopped fresh mint leaves, 4 tablespoons chopped parsley, 3 sprigs of basil, 1 teaspoon dried oregano, 150ml oil for frying, 1 teaspoon salt, ¼ teaspoon black pepper.
Ingredients for tzatziki: 1 fresh cucumber, 1 bunch of dill, 1 bunch of parsley, 1 lemon or 1 tablespoon lemon juice, 200ml plain yogurt, 2 tablespoons 30% fat sour cream, 1 tablespoon olive oil, 3 cloves of garlic, ground black pepper and salt to taste.
Soak the stale bread (without crust) in milk for 20 minutes.
Peel the medium zucchini and apple (removing the seeds), then grate them on a coarse grater. Chop the herbs. Peel and finely chop the large onion (or grate it).
In a bowl, combine the ground meat, onion, zucchini, apple, herbs, and soaked bread. Mix well. Add the egg, salt, and pepper. Knead the mixture and let it rest for 15 minutes.
Coat pieces of the mixture in flour and shape them into small “bite-sized” meatballs (they should resemble plums in shape and size). Place the formed patties on parchment paper.
Pour oil into a skillet and heat it up. Once the oil is hot, add the shaped patties and fry until golden brown on each side. Transfer the cooked keftedes to paper towels to absorb excess oil and moisture.
Prepare the tzatziki with the listed ingredients. Finely chop the peeled cucumber, garlic, and herbs, mix them with the remaining ingredients, and chill in the refrigerator.
Serve the keftedes chilled with the cold yogurt sauce tzatziki.
Life Hack
While keftedes are typically fried, it’s easier to bake these “Greek meatballs” in an oven preheated to 180°C (about 350°F). Cooking time is 20 minutes.
