She often cooked on a cast-iron skillet, which filled the whole house with a delicious smokiness. The afternoon light would catch the haze and I’d watch particles in the air dance and swirl. It’s been over 25 years, but even now I can smell it.
My earliest memory is the smell of my Yiayia’s cooking. The memory is hazy—she often cooked on a cast-iron skillet, which filled the whole house with a delicious smokiness. The afternoon light would catch the haze and I’d watch particles in the air dance and swirl. It’s been over 25 years, but even now I can smell it.
As a traditional Greek woman, my Yiayia expressed her love by smothering us with food. Keftedes, or baby hamburgers as she often called them, were a regular feature. If you asked her now, Yiayia would probably not recall the baby hamburgers or how she made them. She will turn 97 this year in memory care. I am honored to pass along the recipe.
Yiayia’s Keftedes (ΚΕΦΤΈΔΕΣ)
Serve as finger food, on pita with tzatziki and fresh vegetables, or alongside a Greek salad with large wedges of fresh tomato.
Ingredients
- 1 large onion, finely chopped
- ¼ cup water
- 1½ pounds ground lamb
- 2 large tomatoes, peeled and diced
- ½ cup chopped fresh mint
- 3 tablespoons grated kefalotyri cheese (substitute Parmesan if not available)
- ¼ cup fine breadcrumbs
- 3 tablespoons flour (plus additional for rolling meatballs)
- 1 egg
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Cook the onion in ¼ cup water in a small saucepan over moderate heat until it gets soft and most of the water has evaporated; then set it aside to cool.
- Combine the cooked onion, lamb, and the remaining ingredients except for frying oil in a large bowl. Mix together with your hands or a wooden spoon until the mixture is well incorporated and smooth.
- Coat a small plate with flour. Gather approximately 1 tablespoon of the meat mixture and roll it into a ball in your hands. Then roll the ball over the flour to cover them entirely. Gently jostle one meatball at a time, moving them from hand to hand to shake off the excess flour before frying.
- Heat ¼ inch of olive oil in a skillet and add a few meatballs at a time to fry over medium heat. Turn them around until they are evenly brown and firm and cooked on the inside. Test the inside by cutting one in half. If it is still soft, it should be cooked longer, but try not to dry them out.
- Place finished meatballs on paper towels to drain as you go. See serving ideas above. Leftover meatballs will keep in the refrigerator for several days.
Notes
Special thanks to contributor Alexis S.
