Traditional Keftedes (Edit recipe)

Keftedes: Keftedes, also known as keftethes, are delectable Greek meatballs with a rich history dating back centuries. These savory morsels are a staple in Greek cuisine, enjoyed as a mezze (appetizer), main course, or even a comforting street food. Their versatility and simple yet flavorful profile have ensured their enduring popularity. A Culinary Legacy: Evidence suggests the existence of keftedes-like dishes as far back as ancient Greece. Athenaeus, a 3rd-century AD writer, mentions meatballs in his work, "Deipnosophistae" (The Learned Banqueters). These early versions likely used minced meat (often lamb or goat) combined with breadcrumbs, herbs, and spices. Over time, the recipe evolved, incorporating influences from surrounding cultures like the Ottomans, who introduced new spices like nutmeg and cinnamon. The Essence of Keftedes: The heart of keftedes lies in the quality of the ingredients. Traditionally, ground lamb or a combination of lamb and beef is used. Fresh herbs like parsley, mint, and oregano add a vibrant aroma, while onions, garlic, and breadcrumbs contribute to a moist and flavorful texture. A touch of nutmeg or cinnamon adds depth, and a squeeze of lemon juice lends a touch of brightness. The meatballs are typically pan-fried or baked, bathed in a light tomato sauce for added richness.