members recipes

This recipe comes from the Greeks that used to live in the Anatolia, what is also called \'Asia Minor (Mikra Asia). The name of the recipe comes from the Greek \'barouti\' (gunpowder) and \'keftedes\' (meatballs) and refers to the filling that is hidden in the meatballs.

Ingredients
serves 6

80 g dried bread crumbs
250 ml milk
250 g minced pork
700 g minced beef
1 large onion, grated
4 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano
1 teaspoon paprika
1 egg, lightly beaten
1 tablespoon finely chopped fresh mint or 1 teaspoon dried mint
olive oil for brushing

for the filling:
120 g feta cheese, crumbled
150 g tomato paste
1/2 teaspoon cayenne pepper
2 tablespoons finely chopped fresh mint

Method
1. soak the bread crumbs in the milk, until they absorb it (around 15\')
2. add the rest of the ingredients, season with salt/ pepper, knead until smooth and thoroughly combined. Cover with cling film and refrigerate for 30\'.
3. Divide the mixture into 12 pieces and shape them into large oval patties and flatten slightly.
4. Combine the filling ingredients and put 2 tablespoons of the filling in 6 of the patties. Cover them with the remaining 6, pressing the edges together to firmly close.
5. Brush the meatballs with the oil and either fry them in a non-stick pan or grill them.