Keftedes and Fasolakia

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Keftedes (Greek meatballs)

  • 250g chicken mince
  • 250g lamb mince
  • 1 potato, grated
  • 1 onion, chopped
  • 1 egg
  • ½ cup (35g) fresh breadcrumbs
  • ½ bunch parsley, chopped
  • ½ bunch mint, chopped
  • Olive oil
  • Salt and pepper

Step 1. Combine lamb, chicken, grated potato, onion, egg, breadcrumbs and herbs in a bowl, season well and mix to combine.
Step 2. Roll the mixture into medium size balls.
Step 3. Heat up frying pan on medium heat and add olive oil. Cook keftedes in batches, flipping every 2 minutes for 8-10 minutes until cooked through. Remove from the pan and drain on paper towel.


Fasolakia (Greek green beans)

  • 500 gr green beans
  • 3 whole ripe tomatoes, diced
  • ½ cup olive oil
  • 2 tbsp garlic, chopped
  • 1 onion, chopped 
  • Fresh dill, chopped
  • 1 tbsp dried oregano
  • ½ tsp cinnamon
  • Salt and pepper

Step 1. Wash and trim ends off green beans.
Step 2. Heat olive oil and gently cook onion and garlic. Add diced tomatoes, oregano and cinnamon. 
Step 3. Add green beans and a bit of water if necessary, stir and bring to low simmer. Cover and cook for 5 minutes.
Step 4. Add chopped dill before serving.
Step 5. Serve Keftedes with Greek green beans.