Little herbed meatballs (Kefthedakia) from The Olive and the Caper: Adventures in Greek Cooking by Susanna Hoffman

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  • TrishaCP on August 24, 2014

    Nice little mezze. I didn't have problems with the nut coating burning- but I used almond flour and had to make them the day before, which made the coating moist. (They still were decently crispy even making them ahead.). I didn't use the full amount of mint called for, just about half, and that was plenty for me.

  • Delys77 on April 29, 2013

    Pg. 52 I quite liked these without the nut coating. With it on I found the balls were hard to keep together and the nuts started to burn. After struggling with the first batch I did the rest straight without any nut coating and they worked much better. The seasoning is nice, and the lamb I used was a bonus since it added lots of flavour to an otherwise relatively simply little meatball. Not to say it wasn't good, they were just fine. I did serve with a little sumac sauce from Yotam's Jerusalem as I found they needed the lift of the acid in the sauce.

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