Try these keftedakia (Greek meatballs) with a fresh and aromatic sauce, which combines yoghurt with mint.
Materials for four servings:
For the keftedakia:
80 gr. crustless toast bread
50 ml of milk
4 tsp. of extra virgin olive oil
150 gr. onion, chopped
80 gr. onion, grated
1 clove garlic, chopped
500 gr. ground beef
100 gr. minced pork
1 tsp. smoked paprika
1 tsp. sweet paprika
2 tsp. tablespoon fresh mint, chopped
2 tsp. parsley, chopped
2 eggs
flour, for breading
salt, black pepper
For the yoghurt sauce:
160 gr. yoghurt
1 tsp. tablespoon chopped mint
2 tsp. tablespoons of white vinegar
3 tsp. of extra virgin olive oil
salt
Procedure
Step 1
Keftedakia: Put the slices of toast in a bowl with the milk to soak. In another large bowl, put all the remaining ingredients and the soaked bread with the milk. Knead well and form keftedakia of 50 gr. each.
Step 2
Flour the keftedakia. Place them in the air fryer and bake at 180°C for 15'. Stir halfway through cooking to colour the keftedakia. Bake them in 2 batches.
Step 3
Sauce: Put all the ingredients together in a bowl and mix with a whisk until the mixture is homogeneous. Serve the yoghurt sauce with the keftedakia.
Styling: Katerina Lykouresi - Food styling: Makis Georgiadis - Photography: Studio LM
Giorgos Dimitrakopoulos is a columnist for Olive Magazine.
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