Veal Keftedes with feta cheese

Veal Keftedes with feta cheese

Servings : 6
Preparation : 10 min
Cooking Time : 45 min


  • 680 g (1.5 lbs) minced veal
  • 1 egg yolk
  • 250 ml (1 cup) onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 15 ml (1 tablespoon) Dijon mustard
  • 60 ml (1/4 cup)extra virgin olive oil
  • 60 ml (1/4 cup) breadcrumbs
  • Juice of 1 lemon
  • 190 ml (3/4 cup) feta cheese, crumbled
  • 15 ml (1 tablespoon) mountain oregano*
  • Sea salt
  • Fresh ground black pepper


— Preheat oven to 200 ˚C (400 ˚F).

— In a bowl, mix all ingredients and form 12 patties. Place them on a baking sheet lined with parchment paper. Season the patties lightly and drizzle with olive oil. Bake for 45 minutes on the centre rack of the oven, turning the patties twice during cooking time.

NOTE — The original version of this recipe combines the keftedes and Greek style potatoes. Place the raw patties on the potatoes; turn the meat and gently toss the potatoes half way through (cooking time remains at 45 minutes). Serve with a Greek salad.

FINALE — Keftedes are delicious spread with some European salsa. Serve them with home made fries and a crisp green salad.

TRICK — Prepare your hamburgers using this recipe; spread them with tirokafteri and add arugula leaves. It will be a big success!

* Mountain oregano (from the Greek words «oros» which means mountain and «ganos» which means joy) has multiple tonic, curative and aromatic properties. It is sold dry on stems, and can be found in specialty stores.