Keftas from our region

Keftas from our region

The same spices can sometimes be found in recipes from very distant lands. Keftas, like our holiday “tourtières”, often contain cloves and cinnamon. This recipe is brought to you in partnership with Josée Robitaille.

Ingredients

  • 1lb (454 g) a blend of ground veal, pork and beef
  • ¼ cup (60 ml) finely chopped onion
  • 1 clove garlic, finely chopped or crushed with a garlic press
  • 3 tablespoons chopped parsley
  • 1 tablespoon breadcrumbs
  • ½ teaspoon salt
  • ¼ teaspoon powdered mustard
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • Ground pepper

Preparation

  1. Mix all ingredients in a bowl. Divide mixture into 8 equal parts.
  2. Using your hands, shape the mixture around a wooden or bamboo skewer* and press firmly.
  3. Preheat barbecue to high intensity. Oil the grill.
  4. Place the keftas on the grill and turn down the heat to medium-high intensity.
  5. Cook the keftas for 4 to 5 minutes before turning them over. If they tend to stick together, they are not ready to be flipped.
  6. Continue cooking for 8 to 9 minutes, turning a few times if necessary.
  7. Serve keftas with homemade or store-bought ketchup.
Preparation
15 minutes
Cooking
15 minutes
Servings
4 portions
Category
Main dishes
Recipe by
Josée Robitaille

Here's a tip: use half a lemon and dip it (cut side down) in olive oil to oil the barbecue grill. Leave it to grill and then use it to drizzle the lemon juice over the keftas when serving.

You can prepare the keftas a few hours before cooking.