Greek style Meatballs (Keftedakia)

Because I just love Greek food, I just had to make up my own version of Keftedakia. I prefer to use a mix of 50% beef and 50% pork for meatballs because they will be more moist then just beef alone. Of course you can use what you prefer, or even lamb.

Servings: 4 (or 3 if you have a hungry man)

½ Lbs ground pork (240 gram) ½ Lbs ground beef  (240 gram) 4 oz Feta cheese crumbled (aprox 100 gram) 1 medium  egg ⅛ tsp nutmeg ½ tsp cinnamon 2 tsp oregano, divided 2 tsp parsley, divided ½ tsp garlic powder, divided 1 tsp Mint, dried 2 tbsp olive oil 1 Lbs canned tomatoes Salt and freshly ground black pepper to taste

1  Mix the meat with the egg, nutmeg, cinnamon, 1 tsp oregano, 1 tsp parsley, ¼ tsp garlic ½ tsp mint, salt, pepper and the crumbled feta cheese. 2  Make 12 little oval shaped meatballs 3  Warm the Olive oil in a skillet and bake the meatballs on all sides 4 Add the tomatoes, the rest of the oregano, parsley, garlic and mint. Add salt and pepper to taste. 5  Bring it to boil and turn the heat low. Let is simmer for 10 minutes until the meat is cooked. The sauce will have turned lighter because of the Feta cheese

Tips This is great with a Greek Salad on the side or even with green beans. I made this recipe for 4 servings but if you are big meat eaters you will want that extra meatball and end up with 3 servings.

Nutrition Facts Nutrition (per serving): 454 calories, 340 calories from fat, 37,6g total fat, 149,5mg cholesterol, 405mg sodium, 366,4mg potassium, 2,5g carbohydrates, <1g fiber, 1,3g sugar, 25,2g protein, 1,9g net carbohydrates. Salad not included