Serve the meatballs as a main with chips and tzatziki, or alongside a crisp green salad of cos lettuce, spring onion and fresh chopped dill dressed simply with olive oil and vinegar.
To serve as nibbles or as part of a meze spread, you can form the meatballs as stated or make them slightly smaller to be more 'bite size'. Serve with tzatziki for dipping, or simply with lemon wedges on the side.
These meatballs are perfect for freezing, either before or after baking. To freeze before baking, form into disks and freeze before dredging in flour.
One of my favourite Greek dishes actually calls for leftover meatballs. Simply saute some chopped shallot or red onion in olive oil till translucent. Add meatballs, passata, a pinch of ground cinnamon, oregano, salt and pepper, and simmer on medium high till most of the water is evaporated and the olive oil comes to the surface. Serve over plain steamed rice or chips.
Another great use for leftover keftedes is making a meatball sandwich. You can get creative here, but my favourite is simple: meatballs on a ciabatta roll with ketchup and mustard. Also yummy is a pitta wrap with the keftedes, tzatziki, shredded lettuce, tomato and a sprinking of oregano.
Made it healthier. With the left-over meatballs make them into a delisous redsauce serve with pasta, for the sauce - in a deep frying pan or wok scortch fine chopped onions (RED), when slightly browned take off the heat. add in 3 large grated tomatoes, 2 bayleaves 1/4 teaspoon brown sugar, salt + pepper, 4 table spoons virgin olive oil, put back on heat until all comes to boiling point ,place in the meat balls, leave to simmer for about 10 min, use any pasta, or rice. Serve on top of pasta along with grated parmasan cheese or a cheese off your choice, my family love this receipe and its orignal receipe title is Sousoukaki. - 10 Jan 2010