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Meatballs stuffed with feta cheese

If you don’t like feta, use another cheese that melts well, such as graviera, kasseri, gouda or edam…Photo – Food Styling: Antonia ΚατήΥλικάΓια the κεφτεδάκια500γρ. minced beef, κιλότο1 onion, τριμμένο2 small cloves of garlic, λιωμένες2 tsp. soup μουστάρδα2 tsp. soup κονιάκ3 tsp. soup γάλα1 αβγό½ cup of leaves of fresh mint, ψιλοκομμένα1 tsp. fresh oregano, dry, τριμμένη1 cup of breadcrumbs (or breadcrumbs grated to your liking)salt, freshly ground πιπέρι1 cup of soda (the soda)flour, for αλεύρωμα of κεφτέδωνμπόλικο olive oil for τηγάνισμα250γρ. slice of your choice for the γέμισηΔιαδικασίαΒήμα 1 in a large bowl put the minced meat, onion, garlic, mustard, brandy, milk, egg, mint, oregano, salt, pepper and the breadcrumbs (or the nut). In a smaller bowl add the baking soda.Step 2Αρχίζετε to knead the minced meat mixture while every so moisten your palms with the soda, which combines with minced meat and makes him very fluffy. You’ll wet your hands as many times as it takes to make the mixture soft but not runny. Overall knead for about 5 minutes. Cover the bowl and leave the mixture in the refrigerator for 1 hour, until firm.Step 3 remove from the refrigerator and shape meatballs into size of a walnut. Measure out the meatballs and cut the same number of cheese cubes. Take a meatball, holding it in one palm and press slightly to widen a little. With your finger make a well in the centre, put there, a cubes of cheese and close the palm of your hand so that the minced meat to cover the cheese. Shape it carefully, the meatball, in order to regain the round shape. Repeat the same process with the remaining meatballs and the aleurone.Step 4Σε a large non-stick frying pan, put to warm olive oil, about 4 cm. from the bottom of the pan. Let it burn in a moderate (not strong) fire and fry the meatballs in installments, without adding more than 7 meatballs per serving. The fry for 5 – 6 minutes, rolling them in the oil with a fork so that they are cooked and browned evenly. Drain on absorbent kitchen paper and serve. Accompany with a green salad or with greens, boiled.

If you don’t like feta, use another cheese that melts well, such as graviera, kasseri, gouda or edam…
Photo – Food Styling: Antonia Kati
Materials
For the meatballs
500gr. minced beef, from rump
1 onion, grated
2 small cloves of garlic, mashed
2 tsp. tablespoons mustard
2 tsp. tablespoons cognac
3 tsp. tablespoons milk
1 egg
½ Cup leaves of fresh mint, finely chopped
1 tsp. fresh oregano, dry, crumbled
1 cup breadcrumbs (or breadcrumbs grated to your liking)
salt, freshly ground pepper
1 cup of soda (the soda)
flour, for the αλεύρωμα meatballs
plenty of olive oil for frying
250gr. slice of your choice for the filling
Process
Step 1
In a large bowl put the minced meat, onion, garlic, mustard, brandy, milk, egg, mint, oregano, salt, pepper and the breadcrumbs (or the nut). In a smaller bowl add the baking soda.
Step 2
Start to knead the minced meat mixture while every so moisten your palms with the soda, which combines with minced meat and makes him very fluffy. You’ll wet your hands as many times as it takes to make the mixture soft but not runny. Overall knead for about 5 minutes. Cover the bowl and leave the mixture in the refrigerator for 1 hour, until firm.
Step 3
The remove from the refrigerator and shape meatballs into size of a walnut. Measure out the meatballs and cut the same number of cheese cubes. Take a meatball, holding it in one palm and press slightly to widen a little. With your finger make a well in the centre, put there, a cubes of cheese and close the palm of your hand so that the minced meat to cover the cheese. Shape it carefully, the meatball, in order to regain the round shape. Repeat the same process with the remaining meatballs and the aleurone.
Step 4
In a large non-stick frying pan, put to warm olive oil, about 4 cm. from the bottom of the pan. Let it burn in a moderate (not strong) fire and fry the meatballs in installments, without adding more than 7 meatballs per serving. The fry for 5 – 6 minutes, rolling them in the oil with a fork so that they are cooked and browned evenly. Drain on absorbent kitchen paper and serve. Accompany with a green salad or with greens, boiled.

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