These Keftethes or Greek meatballs are deliciously light with ground chicken and delicately flavored with loads of fresh parsley and mint. The name is derived from the Turkish word Kofte and also similar to the Hindi Kofta. I used chicken and broiled them as I usually do with most of my deep fried recipes. However
the meatballs maintained thier moist, juicy and deliriously good interior texture and needless to say they were just sinfully good. Traditionally they are served with Tsatziki Sauce but I tossed them in a sauce made from a can of diced tomatoes in garlic after reducing it down with salt and a pinch of sugar. These were the highlight of my Greek Mezze!
•2 lbs. ground chicken
•2 onions, finely chopped or grated
•2 cloves garlic, finely minced
•1/4 cup chopped fresh parsley
•1 tbsp. dried mint
•2 tbsp. grated cheese
•1/2 cup milk
•1 egg, lightly beaten
•Salt and freshly ground black pepper to taste
•Olive oil cooking spray or olive oil for brushing
Preheat the oven to 375 degrees.
Line a baking sheet with aluminum foil and lightly grease with either the cooking spray or brushed on olive oil.
In a large mixing bowl, combine all the ingredients and mix well. Cover with plastic wrap and allow mixture to sit in the refrigerator for at least an hour.
Roll the meat mixture into balls about the size of a walnut. Place on greased baking sheet about an inch apart.
Bake in 375 degree oven for about 40 minutes, turning the meatballs midway through the cooking time.