Meatballs are common in almost every part of the world. Keftedaika is the Greek way, but the recipe below is not just a simple Keftedakia. These meatballs have an aniseed twist and will surprise everyone with the first bite. Scroll down to our keftedakia recipe to find out how to infuse Yeni Rakı in these meatballs.
(Serves 4 – 5)
A day before, remove crust and soak slices of bread in Yeni Rakı 5 minutes. Heat 3 tablespoon olive oil for moderate heat in a large heavy skillet.
Saute onions until onions are soft. Put them in a large mixing bowl. Squeeze the bread dry. Add bread, meat, egg, mint, garlic, oregano, salt and pepper to mixing bowl. Knead them well.
Shape into 1 inch balls and refrigerate 1-2 hours. Soak wooden skewers in water for 1-2 minutes. Aline meatball, cherry tomatoes, red onion and bell pepper, respectively. Heat the grill, add 1/2 tbsp olive oil and put skewers on.
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