October 6, 2009

Greek Style Meatballs & Rice

My version of Keftedes

Greek Style Meatballs & Rice

For the sausage balls:
4 slices white bread, torn into pieces
1 pound ground pork
1/2 pound ground beef
1/4 cup dry wine (some folks use orzo)
1 tablespoon chopped parsley
2 teaspoons dried mint
1 teaspoon dried oregano
1 teaspoon salt
2 eggs
1/4 cup grated cheese -kefalotyri or graviera (or any hard cheese)
1 tablespoon grated orange peel
anise flavoring to taste -optional
pepper and hot pepper flakes to taste

For the rice:
4 cups seasoned chicken broth
1 tablespoon grated onion
Salt to taste
2 cups raw rice
2 or 3 tablespoons lemon juice
1 tablespoon chopped parsley
3 tablespoons butter, melted

Moisten bread with just enough milk to form a thick paste. Combine remaining ingredients in a large bowl mixing well with the bread paste. Roll into 1-inch balls and place on a large baking pan. Broil in a moderate oven until well done.

In a large saucepan, add broth, onion and salt. Bring to a boil and stir in the rice. Bring back to a boil and reduce heat to a low simmer. Cook for 10 minutes. Stir in the lemon juice and parsley, top with the melted butter. Cover and cook another 8 minutes. Remove from heat and let set for at least 5 minutes. Fluff with a fork.

Serve the meatballs on top of the hot rice.


  1. what kind of grated chees is best for a greek meatball ??? they just say cheese

  2. thanks anonymous, I have made the correction...