Greek meatballs (known as keftedes) are extremely versatile and absolutely delicious. They can be served as an appetiser on a sharing plate, with a side of rice for dinner or in a pita bread wrap for lunch on the run. They are perfect for kids lunch boxes and extremely popular at parties.
Keftedes are traditionally made with breadcrumbs but my gluten free version replaces breadcrumbs with finely grated potato to achieve a crisp exterior with a light and fluffy centre. You can generally replace breadcrumbs with finely grated potato in any rissole,meatball or pattie recipe and the results are great, if not better. These meatballs will quickly become a staple in your household and a favourite amongst kids. Bite size fun for everyone, even more delicious dunked in tzatziki.
- 500g beef mince
- 1 egg, beaten
- 1 sebago potato, peeled
- 1 brown onion,grated
- 2 tbs flat leaf parsley, finely chopped
- 1 tbs mint, finely chopped
- 1 tsp dried oregano
- 1 tsp sea salt flakes
- Pinch of cracked pepper
- Olive oil to fry
- Lemon wedge to serve
- Finely grate potato and squeeze out excess moisture firmly with both hands. Combine with all other ingredients in a bowl.
- Refrigerate for 30 minutes. Roll out into small balls.
- Fry in oil rotating frequently until browned all over.
- Remove from pan and drain on paper towel. Sprinkle extra salt if required.
- Serve with lemon wedges.
- Place potato cubes in mixing bowl and grate 8 sec/speed 7. Remove and squeeze out excess moisture.
- Add onion,herbs and seasoning to mixing bowl and chop for 3 sec/speed 7.
- Add mince and egg and mix for 2 min/reverse mode/soft setting.
- Refrigerate for 30 minutes. Roll out into small balls.
- Fry in oil rotating frequently until browned all over.
- Remove from pan and drain on paper towel. Sprinkle extra salt if required.
- Serve with lemon wedges.
[…] GREEK MEATBALLS GLUTEN FREE were featured in “yum. Gluten Free Magazine October 2015” […]