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Different meatballs with yoghourt sauce by chef L. Lazarou

November 29, 2010

When I read this recipe from the free press newspaper icookgreek, I immediately cut it and paste it to my scrapbook.

Maybe it was Lefteris Lazarou (the Michelin awarded chef to whom the recipe belongs to), maybe it was the rice and cheese it contains, maybe the yoghourt sauce or all these that made me cook these different meatballs, just to check out what they will taste like.

And they were yummy!


For the meatballs

  • 500 gr minced meat (the recipe called for lamb mince, I used veal mince)
  • 100 gr rice for stuffing or risotto
  • 1 bunch of parsley finely chopped
  • 50 gr gruyere
  • 1 big and finely chopped onion
  • 100 gr dried tomatoes
  • 1 tsp thyme fresh of dried
  • Salt, pepper
  • 2 eggs for the frying
  • Flour for the frying
  • Olive oil for the frying

For the sauce

  • 200 gr yoghourt
  • 1 boiled and smashed potato
  • 1 tsp finely chopped marjoram
  • 3 drops Tabasco (I used cayen pepper)
  • 5-6 saffron strings diluted in 1 tbsp of warm olive oil
  • A pinch of salt


  1. Brown the onion with half of the mince and let them cold
  2. Boil the rice in salted water, drain it and let it cold
  3. In a big bawl mix the browned mince, the rest of the raw mince, rice, thyme, dried tomatoes, parley, gruyere, salt and pepper and shape meatballs. Let them in the fridge to rest
  4. Put in a bawl the flour and in another one beat the 2 eggs
  5. Let the oil burn in a frying pan, flour the meatballs, then put them in the eggs and fry them until the become gold both sides
  6. Make the sauce: mix all the ingredients together until they mix well
  7. Dive the meatballs into the sauce and eat them
8 Comments leave one →
  1. November 30, 2010 3:56 am

    Artemis, this is a fantastic dish both for the ingredients and the unique approach of Lazarou on keftedes. I’m eager to try these!

    • November 30, 2010 10:54 am

      Hello Peter,
      if you try them, I would like to have your opinion about them!

  2. November 30, 2010 1:00 pm

    Εξαιρετική εκδοχή, θα την δοκιμάσω, οπωσδήποτε!

  3. November 30, 2010 3:30 pm

    So glad I’ve found your site. I have the utmost admiration for bloggers in 2 languages. My Mother-in-law is of Greek descent and she’s passed a few fabulous recipes to me – including keftedes. We love them.

    • November 30, 2010 4:21 pm

      Hello Sally,
      thanks for passing by! I hope you’ll make some stops here from time to time!
      I think that, while I try to contact people through world wide web, it is necessary to speak along with my mother tongue the most commonly spoken language -that is english.
      Welcome to Wonderfoodland!

  4. November 30, 2010 10:22 pm

    Λίγο όλος ο πρόλογος, λίγο ο Λαζαρου… κι εγω θα το δοκιμασω!

    • November 30, 2010 10:31 pm

      Περιμένω εντυπώσεις κι από εσένα, Ελπινίκη!

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