Have you been to Niko’s Greek Restaurant in White Plains? Chef George Kringas shares some of his secrets at his blog GreekCulinary.
Here is his recipe for Greek Meatballs, or Keftethes:
Keftethes are a staple for any Greek menu, and every YiaYia has their own secretly guarded recipe. Traditionally made with either lamb or beef, this choice is completely up to you to play around with. Lamb can be easily sub’d for the beef, or even mixed, just make sure that the fat content stays at around 80%.
3 lb Ground Beef
1 medium Spanish Onion
3/4 cup Chopped Parsley
1/3 cup Chopped Mint
1/4 cup Chopped Garlic
1 cup Bread Crumbs…I use Progresso Seasoned at home…at the Restaurant just a plain bread crumb.
If you make your own with dried old bread that would probably be best. (what my YiaYia used to do)
1 1/4 cups Milk
Salt and Pepper