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Browning is the key to developing flavor in meatballs and their vegetarian siblings. For a vegetarian interpretation of the Greek meatballs known as keftedes, the cooks at Christopher Kimball’s Milk
Browning is the key to developing flavor in meatballs and their vegetarian siblings. For a vegetarian interpretation of the Greek meatballs known as keftedes, the cooks at Christopher Kimball’s Milk
Keftedes are Greek meatballs, sometimes made with a mixture of chickpeas and sardines. For our vegetarian version, we substitute the sardines with feta cheese, which gives the keftedes a deeply savory note while keeping them meat-free. Based on the chickpea and sardine keftedes from “Smashing Plates” by London chef Maria…
Keftedes are Greek meatballs, sometimes made with a mixture of chickpeas and sardines. For our vegetarian version, we substitute the sardines with feta chees
Keftedes are Greek meatballs, sometimes made with a mixture of chickpeas and sardines.