A köfte from Greek cuisine enriched with oregano and feta cheese; its texture, softened with bread crumb, and the cheese's salty taste set it apart from classic grilled köfte. It's served hot at dinner with yogurt sauce and charred peppers.
Knead the ground meat, squeezed bread crumb, onion, feta, thyme, egg, and salt thoroughly in a large bowl; the cheese should be evenly distributed through the mixture.
Shape the mixture into palm-sized flat patties and let rest for 10 minutes.
Grill the patties over medium heat, turning until both sides are browned. Caution: the internal temperature must reach 71°C (160°F), which takes about 12-15 minutes on average.
Plate the hot patties together with strained yogurt and charred red peppers.
Important: Soak the bread in milk and squeeze it out well before adding it to the ground meat, or the mixture will be too wet and the meatballs will fall apart on the grill. Allergens: contains a dairy product (feta cheese, milk) and gluten (bread).
Instead of mixing the feta into the mixture in small cubes, hiding it right in the center of the meatball creates a surprise filling effect when it melts on the grill.
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