Greek delicacies – hearty meatballs meet apricots

Keftedes
Greek delicacies – when hearty meatballs meet fruity apricots

The Greeks are masters when it comes to putting mince into its culinary best. Whether keftedes or bifteki – the spicy minced meat variations are evergreens of Greek cuisine.

In keeping with spring, a traditional meatball recipe that actually contains plums is given a new lease of life. Apricots give the meatballs a fresh touch.

Shopping list for spring meatballs

Greek meatballs are wonderful to combine with rice or bulgur, but also go well with a tomato and cucumber salad. For six portions of meatballs with sauce you need the following ingredients.

For the meatballs

1 kg minced lamb or veal
50 g peeled walnuts, ground
1 small onion, finely chopped
4 cloves of garlic, finely chopped
½ teaspoon chili flakes
2 teaspoons cinnamon
2 tablespoons finely chopped parsley
1 egg (size M), lightly beaten
Olive oil for frying

For the sauce

1 large onion, finely chopped
3 cloves of garlic, finely grated
400 ml chicken or lamb stock
150 ml wine (red or white)
1½ tablespoons red or white wine vinegar
1½ tablespoons honey
150 g dried apricots, roughly chopped
3 bay leaves
1 lemon, squeezed
Chopped parsley and/or torn mint

This is how it works: Preparing the keftedes with apricots

Put all the ingredients for the keftedes in a bowl and mix well. This is best done with your hands. Season the molasses well with salt and pepper. With moistened hands you can then start to form the meatballs into small balls.

Then cover the balls airtight (cling film works well) and chill the balls in the refrigerator for about 30 minutes. The resting time causes the keftedes to gain strength. You can then fry them in a pan with a little olive oil until they have a rich brownish color on all sides. Tip: The meatballs don’t have to be cooked through yet.

To make the sauce, heat some oil (one tablespoon) in a new pan. Sauté the onion over medium heat until lightly golden and soft, then add the garlic. After about two minutes you can also add the broth, wine, vinegar, honey, apricots and bay leaves.

The meatballs can now go back into the pan with the sauce. Let the whole thing boil briefly. Reduce the temperature and adjust the seasoning. Cover and simmer the stock for about ten minutes, then add the walnuts and simmer for another ten minutes. The ground nuts thicken the sauce.

The meatballs are ready to serve when the sauce has thickened and is creamy. If necessary, you can round off the taste with a squeeze of lemon juice and garnish with garnishes such as chopped parsley and mint.

Source: telegraph