Keftedes – Greek Meatballs by Nana Mouskouri

Squeeze the rusk (*) properly and mix very well with the remaining ingredients (the mass of kitchen herbs according to taste smaller/larger). Season with salt and freshly ground pepper.

Form hamburger-sized, flat meat loafs from the minced mass and roast them in a frying pan with sufficient olive oil. Then drain briefly on kitchen roll.

(*) Also possible with bread.

Nana Mouskouri served Saganaki with it: Thickly cut slices of sheep’s goose (as a substitute) are grilled in the frying pan, then served with freshly ground pepper and a few squirts of juice from a lemon.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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