Chicken keftedes with sundried tomato and feta cheese

Chicken keftedes meatballs with sun-dried tomato and feta cheese

These minced chicken keftedes (meatballs) are served with cool homemade ketchup that you will prepare the day before because it needs to stand in the refrigerator for several hours.

Materials for four to six servings:

For the meatballs

600 gr. minced chicken breast
One onion, chopped
Two small garlic cloves melted
One small ginger root, grated
2 tsp. mustard soup
3 tsp. tablespoons of fresh milk
One egg
Ten fresh mint leaves, chopped
100 gr. wheat nut, ground
20 ml i.p. olive oil
One can of soda (soft drink)
120 gr. hard, spicy, crumbled feta slice
80 gr. sun-dried tomatoes, drained, chopped
flour, for the flour
plenty of olive oil for frying, salt, black pepper

For the ketchup (preparation one day before)

500 gr. tomatoes, chopped
250 gr. sun-dried tomatoes, drained of their oil, chopped
60 ml apple juice
30 gr. honey
40 ml of red wine vinegar
1 tsp. brandy soup
1 tsp. sweet sugar


Step 1

Ketchup: Pour the tomatoes (fresh and sun-dried), apple juice and honey into a bowl. Put the bowl in the fridge for 12 hours. The next day, pour the tomatoes with their liquid into a pot. Add the rest of the ingredients and cook on low heat for 1 hour. Pour the mixture into the blender and puree. Keeps in the fridge for up to one month.

Step 2

Meatballs: In a large bowl, put the minced meat, onion, garlic, ginger, mustard, milk, egg, mint, nut, olive oil, salt, and pepper. Pour the soda into a smaller bowl.

Step 3

Knead the minced meat mixture, and every now and then, wet your palms with the soda, which joins the minced meat and makes it particularly fluffy. Knead for about 5 minutes, and add the feta cheese and the sun-dried tomatoes. Knead for 1 minute more, cover the bowl with cling film and leave the mixture in the fridge for 1 hour until it hardens.

Step 4

Take it out of the fridge, form walnut-sized meatballs and bread them in flour. Heat olive oil in a large non-stick pan, about 4 cm high. Put it on a mead (not high) heat and fry the meatballs in batches, without putting more than 7 in each batch. Fry them for 5-6 minutes, rolling them in the oil with a fork so that they cook and brown evenly.

Step 5

Drain them on absorbent kitchen paper. Serve the meatballs hot with the ketchup on the side.

Styling: Katerina Lykouresi - Food styling: Makis Georgiadis - Photography: Studio M

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