Gaby
Tourists often call keftedes “Greek meatballs” or “Cypriot patties” — and for good reason. These delicious bites typically combine a medley of vegetables and aromatic herbs, which makes them juicy and fragrant. The secret to their refreshing flavor is mint. Mint is mixed into the meat filling along with basil, oregano, and parsley, 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 appetizer can be made without meat by substituting grated feta combined with zucchini. The recipe we’re sharing includes both meat and zucchini. These fluffy zucchini keftedes make for a light meal on hot days: zucchini contains only 24 calories per 100 g (raw) and is about 95% water. The magnesium and potassium in zucchini nourish the heart muscle, while iron improves circulation and helps oxygenate the blood. Thus, this dish not only supports 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 portions of the mixture in flour and shape them into small “bite-sized” meatballs (about the size and shape of plums). Place the formed patties on parchment paper.
Pour oil into a skillet and heat it. Once the oil is hot, add the patties and fry until golden brown on each side. Transfer the cooked keftedes to paper towels to absorb excess oil.
Make the tzatziki: 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
Bake the keftedes in an oven preheated to 180°C (about 350°F) for 20 minutes.
