GREEK MEATBALLS (KEFTEDAKIA)
- 500gr ground beef
- 500gr ground pork
- 1 medium onion grated
- 1 garlic clove grated
- 30ml olive oil
- 30ml vinegar
- 200gr breadcrumbs from a stale bread (remove crusts)
- 2 eggs
- 1 Tbsp baking powder
- 2 Tbsp dried spearmint
- 5-6 Tbsp fresh parsley finely chopped
- 1 Tbsp dried oregano
ingredients for coating and frying
- all purpose flour
- olive oil
Add all ingredients except breadcrumbs in a large bowl.
Soak breadcrumbs in water for 5 minutes, squeeze them out with your hands and add them in the bowl. Mix well with your hands until very well combined. Cover with plastic wrap. Refridgerate for a few hours or overnight.
In a pan mix flour with equal amount of semolina.
Using your palms roll meat mixture into balls about the size of a walnut. Roll meatballs in flour-semolina, shaking off excess. Heat olive oil in a large skillet over medium high heat. Place meatballs in the olive oil, roll them around and cook for 5-7 minutes until nicely browned.
BAKED CHICKEN NUGGETS
- 1500gr boneless, skinless chicken breasts cut in bite-size pieces
- 5-6 Tbsp olive oil
- 200gr breadcrumbs
- 200gr parmesan, grated
- dried thyme
Put chicken bites in a bowl. Add olive oil, thyme and season with salt and pepper. Mix well so the olive oil evenly coats all of the chicken.
Put breadcrumbs and parmesan cheese in a pan.
Using tongs put a few chicken bites at a time in the breadcrumb/parmesan mixture to coat all sides of chicken.
Place chicken nuggets in a baking pan lined with parchment paper. Bake in a preheated oven at 200C for approximately 30 minutes.
Yes! We had a birthday party for my 12 year old goddaughter 😉
The rest of the finger food i made were my cheese phyllo triangles, pizza rolls, brioche sandwiches (with mayo, emmental, smoked turkey, lettuce, tomato) and mini crescent dogs (cocktail size sausages wrapped in refridgerated crescent rolls cut in stripes). 😋😋😋