Comments on: Greek Meatballs (Keftedes) http://mamastaverna.com/greek-meatballs-keftedes/ Delicious Greek Food - Recipes and Techniques Sun, 05 Feb 2012 15:10:51 +0000 http://wordpress.org/?v=2.6.5 By: Panayote C. Kouris http://mamastaverna.com/greek-meatballs-keftedes/#comment-12866 Panayote C. Kouris Wed, 19 Oct 2011 15:50:47 +0000 http://mamastaverna.com/greek-meatballs-keftedes/#comment-12866 I am 100% Greek and have just returned (last month) from Greece for my fifth time, with my son. His first time. I had to show him our roots. We of course ate and drank greatly while there. I did find and do know, that Greek people from different areas of the country cook differerently. And the reason is because some areas of Greece were over run by gangs and hoodlems of the times including Romans, Turks, and Moors! One area of Greece which had not been over run through-out it's history, (because of it's infinite inacceability because of the steep mountain passes (5500 ft - 7500ft),and terrain,) all of those invaders didn't bother with them way up there. And they are towns like Kalavryta, (my Mothers birthplace)and Kertize, (my fathers birthplace) on Peleponisous. These towns people say they are "Pure-Greeks!" Because no invaders except for the Germans in WW II got up there. Others didn't bother and couldn't. Even the Germans with all of their equipment had a hell of a time getting up there! My Mother was a 'Greek cooking-teacher" here in America. One day, as a small child, I asked her why she taught these Greeks to cook Greek foods? They were from Greece? She explained, that from where she is from it is "pur-Greek cooking", uneffected by the invaders and that is why she taught! Real Greek cooking recipes! Well I have these as well as all of my family because she was one hell of a cook, (and we kept records,)the stuff came out differently than other cooks that cooked Greek foods. And on this latest trip we found lots of different stuff because of the history of Greece. So don't argue about weather or not someone used or didn't use Allspice. I think I would like to be here with you all, because it looks like a fun bunch of Greeks! My son lives in Rockford so we always go to the Greek Festival in the summer time. I vote for Rodity's also for Keftedes! And Dolmathes too! Their sauce is exceptional! Well on this trip, I complained to a waiter about something, and he said gruffly to me, "Why? Where are you from?" I said Kalavryta! He said, "No compettion! They have a fertile valley and clear running mountain waters!" So all of Greece knows of Kalavryta and it's good cooks of "Pure-Greek Cooking!" I am 100% Greek and have just returned (last month) from Greece for my fifth time, with my son. His first time. I had to show him our roots. We of course ate and drank greatly while there. I did find and do know, that Greek people from different areas of the country cook differerently. And the reason is because some areas of Greece were over run by gangs and hoodlems of the times including Romans, Turks, and Moors! One area of Greece which had not been over run through-out it’s history, (because of it’s infinite inacceability because of the steep mountain passes (5500 ft - 7500ft),and terrain,) all of those invaders didn’t bother with them way up there. And they are towns like Kalavryta, (my Mothers birthplace)and Kertize, (my fathers birthplace) on Peleponisous. These towns people say they are “Pure-Greeks!” Because no invaders except for the Germans in WW II got up there. Others didn’t bother and couldn’t. Even the Germans with all of their equipment had a hell of a time getting up there!
My Mother was a ‘Greek cooking-teacher” here in America. One day, as a small child, I asked her why she taught these Greeks to cook Greek foods? They were from Greece? She explained, that from where she is from it is “pur-Greek cooking”, uneffected by the invaders and that is why she taught! Real Greek cooking recipes! Well I have these as well as all of my family because she was one hell of a cook, (and we kept records,)the stuff came out differently than other cooks that cooked Greek foods. And on this latest trip we found lots of different stuff because of the history of Greece. So don’t argue about weather or not someone used or didn’t use Allspice. I think I would like to be here with you all, because it looks like a fun bunch of Greeks! My son lives in Rockford so we always go to the Greek Festival in the summer time. I vote for Rodity’s also for Keftedes! And Dolmathes too! Their sauce is exceptional!
Well on this trip, I complained to a waiter about something, and he said gruffly to me, “Why? Where are you from?” I said Kalavryta! He said, “No compettion! They have a fertile valley and clear running mountain waters!”
So all of Greece knows of Kalavryta and it’s good cooks of “Pure-Greek Cooking!”

]]> By: joanne Demopoulos http://mamastaverna.com/greek-meatballs-keftedes/#comment-12767 joanne Demopoulos Fri, 05 Aug 2011 16:41:39 +0000 http://mamastaverna.com/greek-meatballs-keftedes/#comment-12767 Great recipe -really great very close to mother's recipe But I didn't squeeze enough water out and they were a little soggy BUT DELICIOUS Tonite will be the second time and I'll email again!! THANKS Great recipe -really great very close to mother’s recipe
But I didn’t squeeze enough water out and they were a little soggy
BUT DELICIOUS
Tonite will be the second time and I’ll email again!!
THANKS

]]> By: overcarbed.com - your homebrewing and beer destination http://mamastaverna.com/greek-meatballs-keftedes/#comment-12721 overcarbed.com - your homebrewing and beer destination Tue, 26 Apr 2011 17:00:02 +0000 http://mamastaverna.com/greek-meatballs-keftedes/#comment-12721 [...] and was actually my favorite of the two.  both were perfect on a cool, sunny socal day with some keftedes, pastitsio, and spanakopita.  ??????? [...] [...] and was actually my favorite of the two.  both were perfect on a cool, sunny socal day with some keftedes, pastitsio, and spanakopita.  ??????? [...]

]]> By: Carl http://mamastaverna.com/greek-meatballs-keftedes/#comment-12715 Carl Sat, 02 Apr 2011 05:54:48 +0000 http://mamastaverna.com/greek-meatballs-keftedes/#comment-12715 Fantastic recipe! I did tweek to personal preferance; I use a blend of beef and pork (the ready packed meatloaf our supermarket carries is about 75 percent beef to 25 percent pork), reduced the bread, onion and, egg to about half.. I nearly eliminate the parsely, just my taste, not a big fan of parsley.. about a half inch of oil and cook my 2 inch diameter semi-flattened spheres for 7 minutes per side, flipping only once.. To the fellows above being half greek and with differant family recipes, I was raised by my 100 percent greek immigrant step father, we frequented Chicagos world renowned greek town monthly.. I'm sure the variety of recipes and tastes is regional, of the several mainstay restaurants that have been in Chicagos Greek Town for decades each of them has a differant recipe for keftedes this is as close a match and maybe better than Roditys recipe, however The Parthenon and Greek Isle are pretty good too, Roditys remains my favorite for keftedes. I was very happy to have found this recipe!.. thanks to all the contributors! Fantastic recipe! I did tweek to personal preferance; I use a blend of beef and pork (the ready packed meatloaf our supermarket carries is about 75 percent beef to 25 percent pork), reduced the bread, onion and, egg to about half.. I nearly eliminate the parsely, just my taste, not a big fan of parsley.. about a half inch of oil and cook my 2 inch diameter semi-flattened spheres for 7 minutes per side, flipping only once..
To the fellows above being half greek and with differant family recipes, I was raised by my 100 percent greek immigrant step father, we frequented Chicagos world renowned greek town monthly.. I’m sure the variety of recipes and tastes is regional, of the several mainstay restaurants that have been in Chicagos Greek Town for decades each of them has a differant recipe for keftedes this is as close a match and maybe better than Roditys recipe, however The Parthenon and Greek Isle are pretty good too, Roditys remains my favorite for keftedes. I was very happy to have found this recipe!.. thanks to all the contributors!

]]> By: 10 Lesser-Known Greek Delights You Can Make at Home | wrap me in phyllo dough http://mamastaverna.com/greek-meatballs-keftedes/#comment-12705 10 Lesser-Known Greek Delights You Can Make at Home | wrap me in phyllo dough Sat, 05 Mar 2011 17:03:52 +0000 http://mamastaverna.com/greek-meatballs-keftedes/#comment-12705 [...] has a pleasant crust and a zesty flavor! Recipes to try: the Food Network’s pork keftedes, or this version from Mama’s Taverna Traditional keftedes from a Cretan restaurant in [...] [...] has a pleasant crust and a zesty flavor! Recipes to try: the Food Network’s pork keftedes, or this version from Mama’s Taverna Traditional keftedes from a Cretan restaurant in [...]

]]> By: Steve Calvarese http://mamastaverna.com/greek-meatballs-keftedes/#comment-12699 Steve Calvarese Mon, 28 Feb 2011 04:27:22 +0000 http://mamastaverna.com/greek-meatballs-keftedes/#comment-12699 After spending a study abroad trip to Greece (Athens & Kavala), I fell in love with Greek food, especially Keftedes. I am excitied to see how well these turn out. Needless to say, I will update this post tomorrow on how well I did. Thank you much!!! Efhahreesto!!! After spending a study abroad trip to Greece (Athens & Kavala), I fell in love with Greek food, especially Keftedes. I am excitied to see how well these turn out. Needless to say, I will update this post tomorrow on how well I did.

Thank you much!!!
Efhahreesto!!!

]]> By: keisha jones http://mamastaverna.com/greek-meatballs-keftedes/#comment-12689 keisha jones Wed, 09 Feb 2011 20:24:29 +0000 http://mamastaverna.com/greek-meatballs-keftedes/#comment-12689 i love your recipe woman!!!! it lookss tasty and yummy to my tummy!!!!! anyway love yo recipe bye..... i love your recipe woman!!!!
it lookss tasty and yummy to my tummy!!!!!
anyway love yo recipe bye…..

]]> By: Milt http://mamastaverna.com/greek-meatballs-keftedes/#comment-12688 Milt Tue, 08 Feb 2011 16:08:11 +0000 http://mamastaverna.com/greek-meatballs-keftedes/#comment-12688 To slimjim1814 I think there's so many variations on all Greek recipies, that who's to know? I agree that it probably has to do region and individual family recipies. My dad was the one who made these, and gave me the recipie, and so that's what I grew up eating. I guess that's how we all define "the perfect recipie". I'm glad you tried 'my' recipie, and I'm glad you enjoyed it. It show's you're adventurous! I'd like to try your Yaya's recipie if you'd care to share it. Although, getting ground lamb may prove troublesome, since getting supermarket "butchers" to actually do anything special is very difficult these days. Thanks for the tip on using Wondra. I always use that in sauces and gravies, since it blends so much better. Maybe I'll try that next time I make Keftedes. I'm also thinking about substituting panko bread crumbs for the dried-out bread. To slimjim1814
I think there’s so many variations on all Greek recipies, that who’s to know? I agree that it probably has to do region and individual family recipies. My dad was the one who made these, and gave me the recipie, and so that’s what I grew up eating. I guess that’s how we all define “the perfect recipie”.

I’m glad you tried ‘my’ recipie, and I’m glad you enjoyed it. It show’s you’re adventurous! I’d like to try your Yaya’s recipie if you’d care to share it. Although, getting ground lamb may prove troublesome, since getting supermarket “butchers” to actually do anything special is very difficult these days.

Thanks for the tip on using Wondra. I always use that in sauces and gravies, since it blends so much better. Maybe I’ll try that next time I make Keftedes. I’m also thinking about substituting panko bread crumbs for the dried-out bread.

]]> By: slimjim1814 http://mamastaverna.com/greek-meatballs-keftedes/#comment-12685 slimjim1814 Mon, 07 Feb 2011 17:32:24 +0000 http://mamastaverna.com/greek-meatballs-keftedes/#comment-12685 To Milt I beg to differ with you. I too am half Greek and I can assure you my Yaya who made these meatballs every year for the local Greek bazaar put cumin and allspice in them. Since my post I was able to get my hands on her recipe and in fact there is cumin and allspice in those meatballs, along with pork(for which you added) and lamb. Her's is 1.5lb Lamb, 1/2lb beef, 1/4lb pork. I have tried your recipe, it is good; they remind me of the filling for Dolmathes (stuffed grape leaves) w/o the rice and the leaves. Thats where you get the mint I guess. They were just not the ones I remember as a young child after church on a Sunday. Also try Wondra flour, it coats better. As for cumin and allspice in Greek cuisine, I suggest Soutzoukakia, Moussaka. It could be just a regional thing from where our families originate. To Milt
I beg to differ with you. I too am half Greek and I can assure you my Yaya who made these meatballs every year for the local Greek bazaar put cumin and allspice in them. Since my post I was able to get my hands on her recipe and in fact there is cumin and allspice in those meatballs, along with pork(for which you added) and lamb. Her’s is 1.5lb Lamb, 1/2lb beef, 1/4lb pork. I have tried your recipe, it is good; they remind me of the filling for Dolmathes (stuffed grape leaves) w/o the rice and the leaves. Thats where you get the mint I guess. They were just not the ones I remember as a young child after church on a Sunday. Also try Wondra flour, it coats better.
As for cumin and allspice in Greek cuisine, I suggest Soutzoukakia, Moussaka. It could be just a regional thing from where our families originate.

]]> By: Marianthi http://mamastaverna.com/greek-meatballs-keftedes/#comment-12684 Marianthi Sun, 06 Feb 2011 00:56:54 +0000 http://mamastaverna.com/greek-meatballs-keftedes/#comment-12684 It's the same recepie my mothers passed on to me in 78 only I use one onion and one slice of bread for the carb keepers. It’s the same recepie my mothers passed on to me in 78 only I use
one onion and one slice of bread for the carb keepers.

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