Keftedakia Greek Meatballs
I love anything Meatballs. Now add some Greek flavouring and I am in heaven. These Keftedakia Greek Meatballs are delicious and really quite easy to make. I am sure you are going to love these as much as I did. You will make them again and again because they soon will be an all time family favorite.
“If you’re craving a taste of Greece that will transport your taste buds to the Mediterranean, then get excited for this dish! This traditional keftedakia Greek meatballs recipe is here to satisfy your culinary wanderlust. These mouthwatering meatballs are one of my favorite Greek recipes.”
Keftedakia Greek Meatballs
nother recipe that you may like:
Zucchini Casserole Zucchini
- 2 lbs Flour
- 3 tbsp Baking powder
- 2 tsp Dried basil
- ½ Tsp Salt
- 3 large Eggs
- 1 cup Sour Cream
- 1 – ½ cup Grated Cheddar Cheese
Topping
- Chopped Bacon 4 slices
- Grated Cheddar Cheese
Lightly grease a round 3 qt. casserole
Wash the zucchini. Slice them in ¼ inch slices.
Cook them for 5 minutes in 1 cup of boiling water. Drain
In a large bowl combine the flour, baking powder, basil and salt.
In a large bowl lightly beat the eggs. Stir in the sour cream. Blend well. Stir in the flour mixture and grated cheddar. Combine well. Add the zucchini and stir carefully to coat all the slices. Turn the mixture into the casserole.
In a fry pan cook the bacon over medium heat until cooked but now crispy. Drain it.
Top the casserole with the chopped bacon and grated cheese.
Bake the uncovered casserole in a preheated 350F oven for 40 minutes. Allow the casserole to stand 10 minutes before serving.
This casserole is also tasty using a combination of zucchini and yellow squash.
