Introduction

Keftedes are traditional Greek meatballs, bursting with flavour from a blend of ground meat, fresh herbs, and spices. Often served as an appetiser or part of a meze platter, these meatballs are typically fried to perfection, creating a crispy exterior and a juicy, tender interior. Keftedes are commonly accompanied by tzatziki sauce, lemon wedges, and pita bread, making them a popular choice for gatherings and family meals.

Instructions

1. Prepare the Meat Mixture:

• • In a large mixing bowl, combine the ground beef and ground pork.
  • Add the finely chopped onion, minced garlic, parsley, mint (if using), breadcrumbs, eggs, milk, and olive oil.
  • Season with salt, black pepper, ground cumin, and dried oregano.
  • Mix everything thoroughly until all the ingredients are well combined. It’s best to use your hands to ensure an even mix.

2. Shape the Meatballs:

• • Take small portions of the meat mixture and roll them into balls, about 1 to 1.5 inches in diameter.
  • Place the flour on a plate and roll each meatball in the flour to coat lightly. Shake off any excess flour.

3. Fry the Meatballs:

• • Heat the vegetable oil in a large skillet or frying pan over medium-high heat. The oil should be about 1/4 inch deep.
  • Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan.
  • Fry the meatballs for about 8-10 minutes, turning them occasionally, until they are golden brown and cooked through. Use a slotted spoon to remove the meatballs from the oil and transfer them to a plate lined with paper towels to drain any excess oil.

4. Serve:

• • Serve the keftedes hot with tzatziki sauce, lemon wedges, and warm pita bread. They also pair well with a Greek salad or roasted vegetables.

Tips

• Mixing: Ensure the meat mixture is well combined but do not overmix, as this can make the meatballs tough.
• Flouring: Lightly flouring the meatballs helps create a nice crust when frying.
• Baking Option: For a healthier option, you can bake the meatballs in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until browned and cooked through.
• Freezing: These meatballs can be frozen either before or after frying. To freeze before frying, place the floured meatballs on a baking sheet and freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.