Keftedes and fried egg

Meatballs or Keftedes as Greeks call them are one of my favorite dishes. I always sneak in a few vegetables with the mince for my children to make them both lighter and healthier.

For the Keftedes you will need

1,8 pounds of your choice of minced meat ( preferably half and half, either lamb and beef or bison and beef )

3 large finely chopped carrots

2 large eggs

1 medium onion

3 sticks of dill

1 large finely chopped squash

Mustard

Parmesan Cheese

2 slices of stale bread

Half a cup of Ariadne Extra Virgin Olive oil

3 tablespoons of Herbs for Mediterranean BBQ

1,5 teaspoon of Cumin

Salt

Pepper

First thing you need to do is get a pan and caramelize the onions using Extra Virgin Olive Oil. Let them rest and reach room temperature. In the meantime get a big bowl and place the meat. Spread it out as much as possible so all its parts get with the Herbs for Mediterranean BBQ. Break the two eggs and mix them before pouring them on the meat. Soak the slices of the stale bread and get as much water out before adding them to the mix.Start adding all the ingredients and using your hands mix everything up until it is evenly seasoned. Leave the onions for last when you are ready to start cooking.

For the sauce you will need

2 large red bell peppers

1 sweet onion

Anaheim and Fresno Chilies

Red Wine Vinegar

Extra Virgin Olive Oil with Chilies

Start by slicing the red peppers and placing them in a hot pan. When blackened remove the skin and place them in a clean pan with the rest of the ingredients. Before the sauce starts cooking add each Kefte after you have formed it individually.

Braise the Keftedes with the sauce for at least 40 minutes depending on the fat percentage of the meat.

Finish you dish Greek yogurt and I always like to add a fried free range egg on top.