Keftedes with Herby Zingy Chèvre Dip
Keftedes, or lamb meatballs, are a traditional Greek appetizer most commonly served in mezze platters. Use herb pastes instead of fresh herbs for best texture and flavor.
Herby Zingy Chèvre Dip
- 8 ounces fresh chèvre
- ½ cup sour cream
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice from about 1 lemon
- 2 teaspoons garlic paste
- 2 teaspoons parsley paste
- ¾ teaspoon cilantro paste
- Salt to taste (up to ½ teaspoon)
- 2 pounds ground lamb (or a mixture
- of 1 pound ground beef and 1 pound
- ground pork)
- 1 medium red onion grated
- ½ cup breadcrumbs
- 1 egg
- 2 tablespoons chopped fresh mint
- 1 tablespoon olive oil
- 1 tablespoon grated Kefalotyri a salty, Greek-style cheese or Pecorino
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ¾ teaspoon garlic paste
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon white pepper
- 1 cup flour
- 1-2 cups olive or canola oil for cooking
- Combine ingredients in a medium bowl until smooth. Add salt to taste. Refrigerate until ready to serve, up to 3 days. Makes about 1 ½ cups.
- Use your hands to combine everything except the flour in a large mixing bowl. Portion meatball mixture into one-quarter cup sized balls using a cookie scoop. Flatten meatballs into a disc shape using your palms and place on a half-sheet pan.
- Add flour in an even layer to a second half-sheet pan. Coat meatballs evenly in flour and shake off any excess before transferring back to the first sheet pan.
- Heat cooking oil over medium-high in a large braising pan. Fry 9 meatballs for 3-4 minutes on each side until brown. Test for internal temperature of 145°F. Repeat to cook remaining 9 meatballs. Serve hot on top of a thick layer of herby zingy chèvre dip.