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main dish · Greek
Pastitsio
A classic Greek baked pasta casserole layered with cinnamon-scented beef ragù, tender tubular pasta, and a thick nutmeg béchamel that sets into a golden, sliceable topping.
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Greek
Keftedes
Tender Greek meatballs scented with mint, oregano, garlic, and lemon, gently simmered in a bright tomato sauce until juicy and fully cooked. Serve with warm pita, rice, or a crisp Greek salad.
60 min
4 portions
Medium
Comment préparer
1
Combine the grated onion, garlic, mint, oregano, breadcrumbs, beaten egg, lemon zest, 1/2 teaspoon of the salt, and the pepper in a large bowl. Add the ground beef and mix gently with your hands just until evenly combined; do not compact the mixture.
2
Shape the mixture into 16 walnut-sized meatballs, about 35 g each. Arrange them on a plate and chill for 15 minutes while you prepare the pan.
3
Heat 2 tablespoons of the olive oil in a wide, heavy skillet over medium-high heat. Brown the meatballs in batches for 6–8 minutes, turning every 1–2 minutes, until deeply golden on several sides; they do not need to be cooked through yet. Transfer them to a plate.
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4
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the crushed tomatoes and the remaining 1/2 teaspoon salt, scraping up any browned bits. Bring the sauce to a gentle simmer and cook for 5 minutes, until slightly thickened.
5
Return the meatballs to the skillet, cover, and simmer gently for 12–15 minutes, turning them once, until the sauce is glossy and the thickest meatball reaches 74°C/165°F on an instant-read thermometer.
6
Remove the lid and simmer for 2–3 minutes more if needed to reduce the sauce to a spoon-coating consistency. Stir in 1 tablespoon of lemon juice, taste, and adjust the seasoning. Rest for 5 minutes off the heat so the juices settle.
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7
Serve the keftedes hot with the remaining lemon juice or extra wedges, spooning plenty of tomato sauce over each portion.
Pourquoi cette recette fonctionne
A small amount of grated onion keeps the meatballs moist, while mint, oregano, garlic, and lemon create the familiar bright Greek flavor. Browning adds depth before the meatballs finish cooking in tomato sauce, which keeps them tender.
Conservation et réchauffage
Comment la conserver
Refrigerate cooled keftedes and sauce in an airtight container for up to 3 days. Freeze for up to 2 months in a freezer-safe container.
Comment la réchauffer
Reheat gently in a covered saucepan over medium-low heat with a splash of water until the center reaches 74°C/165°F, or microwave covered in short intervals.
Nutrition / portion
412kcal
27,17 gprotéines
22,09 gglucides
23,97 glipides
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Keftedes
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