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:
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- 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:
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- 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:
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- 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:
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- 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.
