Greek Meatballs Keftethes With Tsatziki Sauce Recipe

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Greek Meatballs Keftethes With Tsatziki Sauce
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Ingredients
17
Count
Nutrition
523
Calories
Total time
15
Minutes
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Ingredients:

  • 1 kg lean ground beef (2 1/4 lb) or 1 kg lamb (2 1/4 lb)
  • 2 cups unseasoned breadcrumbs, moistened in about 3/4 cup warm water
  • 1 1/2 tbsp finely chopped mint
  • 2 1/2 tsp salt
  • 2 tbsp ouzo (optional)
  • 1 1/2 tbsp finely chopped fresh parsley
  • 1 cup olive oil
  • 1 medium cucumber
  • 3 garlic cloves
  • 3 tbsp finely chopped fresh mint
  • 3 cups yogurt
  • salt and pepper

Directions:

  1. FOR THE MEATBALLS:
  2. Fry onions with vegetable oil over low heat until golden. Remove to a large mixing bowl.
  3. Add meat and all other ingredients except flour and olive/corn oil mix. Knead for about 10 minutes or until mixture is a smooth paste.
  4. Heat the oil mix in a large frying pan to the point of fragrance.
  5. Meanwhile, start to shape mixture into balls about the size of a large marble by rolling lightly between palms of hands, I suggest that you do them in batches of say 12 - 16, each batch being enough to space evenly but separately in the frying pan.
  6. As each meatball is formed place them on a large plate which has been liberally covered with plain flour. When the batch is finished lightly roll the meatball in the flour. At this point the oil in the frying pan should be just ready.
  7. Put the batch of meatball into the pan (Use kitchen tongs as the oil is very hot).
  8. Start on your second batch of meatballs, make them and place them on the floured plate. At this point it is time to turn the meatballs over and when you have completed this roll the second batch in the flour.
  9. Now it is time to remove the first batch from the frying pan using a slotted spoon or kitchen tongs and place on paper towels to drain.
  10. Put the second batch of meatballs into the pan to cook and carry on with the process until you have finished the mixture.
  11. Making the tsatziki: Peel the cucumber, cut it in half and use a teaspoon to scrape out the seeds.
  12. Chop the cucumber finely.
  13. Peel and press the garlic.
  14. Mix the cucumber, garlic, mint, and yogurt, with salt and pepper. Make the tsatziki at least 2 hours ahead to give the flavors a change to develop.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 523.26 Kcal (2191 kJ)
Calories from fat 358.21 Kcal
% Daily Value*
Total Fat 39.8g 61%
Cholesterol 130.36mg 43%
Sodium 871.44mg 36%
Potassium 707.69mg 15%
Total Carbs 8.14g 3%
Sugars 5.61g 22%
Dietary Fiber 1.5g 6%
Protein 30.96g 62%
Vitamin C 6.8mg 11%
Vitamin A 0.4mg 14%
Iron 52.7mg 293%
Calcium 156.5mg 16%
Amount Per 100 g
Calories 166.93 Kcal (699 kJ)
Calories from fat 114.27 Kcal
% Daily Value*
Total Fat 12.7g 61%
Cholesterol 41.59mg 43%
Sodium 278mg 36%
Potassium 225.77mg 15%
Total Carbs 2.6g 3%
Sugars 1.79g 22%
Dietary Fiber 0.48g 6%
Protein 9.88g 62%
Vitamin C 2.2mg 11%
Vitamin A 0.1mg 14%
Iron 16.8mg 293%
Calcium 49.9mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.5
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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