Thursday, August 16, 2012

Tony's Limnian Keftethakia

Tony can't really claim this recipe as his own – it's actually a recipe taken from a Limnian cookbook by Ourania Vayakou titled Syntages Limniakis Kousinas ("Limnian Kitchen Recipes"), only slightly adapted by Tony. Nevertheless, Tony was keen to create these traditional Greek meatballs for the family, and a Limnian recipe would be aptly appropriate.

These meatballs are traditionally served with a rich tomato sauce and risoni or spaghetti on the side. I was assigned the task to make the sauce but accidentally turned it into something else. Find out by clicking here what went wrong ... or right, depending on how you look at it!

Tony's Limnian Keftethakia (serves 6)


1kg minced pork
1 large onion, finely chopped
4 slices of stale wholemeal bread
2 cups (or enough to cover bread in bowl) of dry white wine
2 tablespoons of fresh mint
2 eggs, lightly beaten
1 tablespoon of olive oil
Plain flour for rolling meatballs
Olive oil for frying


Soak bread in wine until soft. Drain and set aside.

Place meat in a bowl with bread, onion, mint, salt, pepper, eggs and a tablespoon of olive oil. Use your hands to combine ingredients into a smooth mixture. Cover and refrigerate for 30 minutes.

Sieve some flour onto a tray and wet hands. Shape meat mixture into balls, a tablespoon at a time, repeating until all mixture is used up, laying balls out on a separate tray. Roll balls into the flour, beat off excess flour and fry in hot oil until cooked and browned on all sides. Cooking time will be around 10–15 minutes.

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