Chef Sotiris Evangelou makes our favourite keftedes (meatballs) and bakes them in the oven. Wonderful, aromatic, crispy and light meatballs, ideal for any dinner.
Materials
Five slices of dry bread
600 gr. minced pork
400 gr. ground beef
One onion, chopped
½ bunch parsley, chopped
4-5 sprigs of mint, chopped
100 ml extra virgin olive oil
20 ml of red wine vinegar
some dried oregano
freshly ground pepper
salt flower
Procedure
Step 1: Soak the bread and squeeze it well. We put all the ingredients in a basin and knead them well. Leave the mixture in the fridge for 1-2 hours and then shape it into small meatballs, which we place on a baking tray lined with greaseproof paper.
Step 2: Preheat the oven to 220°C in the air and bake the meatballs for about 20 minutes. Serve hot or cold.
Styling: Tzannis Sifnaios, Food styling: M. Georgiadis, Photography Studio M
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