Loukanikokeftedes (sausage and semolina meatballs) with red yoghurt cream

Loukanikokeftedes (sausage and semolina meatballs) with red yoghurt cream

These loukanikokeftedes (sausage and semolina meatballs) are delicious appetisers, together with the yoghurt sauce, to have with friends over a beer.

Materials for four servings:

For the loukanikokeftedes

1 kilo of country/village sausages with leeks
One small onion, grated
170 gr. semolina, boiled, drained
One egg
100 ml extra virgin olive oil
1 tsp. dry oregano
salt, black pepper

For the yoghurt cream

Two boiled beetroot heads (vacuum-packed in large supermarkets)
10-12 mint leaves
40 ml extra virgin olive oil
1 tsp. Dijon mustard
400 gr. yoghurt
salt, black pepper


Step 1

Preheat the oven to 180°C in the air. Score the sausages with a sharp knife and remove their outer membrane. Pour the filling into a bowl. Add the onion, semolina, egg, olive oil, oregano, salt and freshly ground pepper.

Step 2

Knead well with your hands for 5 minutes, wetting them every now and then with a little water. Form the mixture into small balls and arrange them in a lightly oiled pan. Bake them for 30 minutes.

Step 3

Yoghurt cream: Put the beets, mint leaves, olive oil, mustard, and half of the yoghurt in the blender. Puree well until the beets melt. Pour the cream into a bowl, add the remaining yoghurt, salt and freshly ground pepper and mix well.

Step 4

Serve the loukanikokeftedes warm with the yoghurt cream on the side.

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

Dina Nikolaou is a columnist for Cantina. Translated by Paul Antonopoulos.

READ MORE: Grilled lamb chops with green herb salsa.

No Comments Yet

Leave a Reply

Copyright Greekcitytimes 2024