Off the western coast of Greece are the four Ionian Islands, also called Epirote Islands. This is a classic dish from this region.
Κεφτεδάκια με γιαούρτι
/keftedákia me giaoúrti/
Makes 4 servings
Veal mixture sets for an hour.
Preheat the oven to 375F (190C)
1 1/2 pounds (680 g) organic ground veal
2 organic red onions, chopped finely
2-3 chopped cloves of garlic
1/2 cup (100 g) chopped parsley or 7 Tbs. dried parsley
1 tsp. (4,5 g) dried oregano
2 Tbs. (30 ml) red wine vinegar
1 1/2 cups (360 ml) organic (dairy-free) yogurt
2 organic eggs, lightly beaten
black pepper to taste
1. Combine the veal, onions, garlic, parsley, oregano, black pepper, and 1 Tbs. (15 ml) vinegar in a bowl. Knead with your hands to mix well.
2. Set aside, covered, place in the refrigerator for an hour.
3. In a ovenproof glass or ceramic baking dish, add the oil 2-inch-deep (5 cm).
4. Shape a golf ball-size piece of the meat mixture into 1 1/2 inch (about 4 cm) meatball and place in the dish. Repeat with the remaining mixture.
5. Bake until browned all sides, about 30 minutes.
6. Beat the yogurt, eggs, and 1 Tbs. (15 ml) vinegar together and pour over the meatballs. Tilt the dish to cover all the meatballs.
7. Bake another 15-20 minutes.
8. Serve hot.
