(WSVN) - Here is a recipe that gives Italian meatballs a run for their money. A South Florida chef makes his with a lot of Greek flavor. Let’s grab a Bite with Belkys.

The Chef: Peter Spyropolous
The Restaurant: Theos Estiatorio, Fort Lauderdale
The Dish: Keftedes

16 oz of ground beef (lean)
8 oz ground lamb meat (lean)
8 oz ground veal (lean)
Half white onion fine chopped or ground.
Half tablespoon minced garlic
4 oz fresh squeezed lemon juice
2 oz white wine vinegar
8 oz Italian breadcrumbs
4 oz extra virgin Greek olive oil
4 oz fine chopped fresh parsley
2 oz fine chopped fresh dill
2 oz fine chopped fresh mint
2 oz fine chopped fresh basil
2 whole eggs
Salt + fresh black pepper+ Greek dry oregano to taste

Method of Preparation:

  • Combine all 3 different types of ground meat and mix well until they are fully blended.
  • Add the rest of the ingredients and mix well, preferably by hand.
  • Cover and let your mix rest in your refrigerator for a few minutes.
  • Preheat a sauteed pan/skillet with olive oil at 350 degrees Fahrenheit.
  • Form small balls about 2oz-2.5oz each and place them in the pan
  • Allow some space between each meatball, do not overload your pan.
  • Sautee each side for about 90 seconds to 2 minutes, until you achieve a golden brown color.
  • If you are planning to cook your meatballs only in the pan, add another 30-45 seconds of cooking time to each side.

For oven:

  • Preheat your oven to 400 degrees.
  • After sautéing the meatballs, remove them from the olive oil and place them in another pan and finish them in the oven for 3-5 minutes in order to cook them all the way through.

To Plate:

  • Place meatballs on a plate and garnish with chives and a drizzle of fresh lemon juice and Extra Virgin Greek olive oil

Theo’s Estiatorio
1826 E Sunrise Blvd.
Fort Lauderdale, FL 33304

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