Extra Greek island-hopping with a recipe for keftedes for the mezze table

Mezze-sized meatballs no bigger than a walnut with a sharp little plum sauce - so much for tomatoes - to serve as part of a leisurely mezze table taken at midday or thereabouts in the shade of an olive grove with a view of the wide blue yonder. Or in the evening, after sunset, as a main course with rice or macaroni and a bowl of thick Greek yoghourt stirred with as much or as little as you please of new season’s garlic and a handful of torn mint-leaves, and maybe a salad of finely-sliced fennel dressed with olive oil, a squeeze of lemon and a little salt. Sounds idyllic? Indeed it is. Anyone can dream