Baroutokeftedes (Stuffed Meatballs from Asia Minor)

Baroutokeftedes (Stuffed Meatballs from Asia Minor)
 
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by monkey and cake

 
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Ingredients

Ingredients
Method
 
  • 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
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.

Baroutokeftedes (Stuffed Meatballs from Asia Minor)

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This recipe was uploaded by monkey and cake

 
 
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.

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.
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