Community Pick
Keftedakia (Greek Meatballs)

photo by Jonathan Melendez





- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
24-30 meatballs
ingredients
- 1 lb ground beef
- 1⁄2 lb ground pork
- 1 large onion, minced
- 2 garlic cloves, minced
- salt and pepper
- 1⁄2 teaspoon dried oregano
- 1 1⁄2 teaspoons dried mint, rubbed
- 2 slices white bread, crusts removed (from dense sourdough or artisan loaf)
- 1⁄4 cup milk
- 1 tablespoon red wine vinegar
- 1 egg
- 1 ounce ouzo liqueur (optional)
- flour (for dredging)
- oil (for frying)
directions
- Mix meats, onion, garlic, salt, pepper, oregano and mint.
- Remove crusts from bread slices, process into crumbs (I use my mini food processor) and moisten in milk.
- Add bread and egg to meat (you can add a shot glass full of ouzo for flavouring at this point, if you like).
- Knead mixture so that everything is incorporated evenly. This probably means more handling of the meat than you're usually used to, but it's ok in this particular recipe. The milk does not need to be squeezed out of the bread. It will all come together after kneading into a kind of meat paste.
- Refrigerate for at least 1 hour before using (I often make this an evening earlier to use the next day).
- Shape into walnut-sized balls, dredge in flour, and saute in hot oil until meatballs are cooked and browned on all sides. (I use olive oil because I have an endless source, but a good vegetable oil, or a combination of vegetable and olive oil would be fine).
- Good hot or at room temperature.
- Note: To freeze (after cooking) Flash freeze separately. When frozen you can pop them into freezer bag.
- Note2: You can also bake these in the oven (you do not need to dredge in flour if you do). They are very good this way, too. Obviously, frying provides a lot of flavour, but sometimes, cutting some calories is also a good thing. ;-).
- To heat: Thaw and use as per directions above.
Questions & Replies

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Reviews
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My Greek grandmother used to make these for me all the time when I was a child. I adored them. Given my grandmother's cooking style (no measuring tools needed), I never did get the recipe. This recipe is spot on just like she used to make, absolutely perfect. Thank you, thank you, thank you!!! Now, if only I could persuade you to put up a paxamadia recipe, we'd be all set. Thanks again!
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Oh my, I forgot to add the salt. That said, and salted after cooking, these came out really good. Ouzo is a must, I made half with and half without and you could tell something was missing. I used fresh herbs since I didn't have any dried. I made the tatziki but didn't feel they needed it. Served with a nice tomato and cuke salad with a side of greek rice.
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Tweaks
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Excellent recipe, Evelyn. I served these at the Christmas party for my husband's seminary group, and they were great. The only things I did differently was spray them with olive oil and bake them and leave off the ouzo b/c I didn't have any and I wasn't sure the Macedonian cognac I did have would be any good or not. I had too many things going at one time to fry meatballs--I also can keep mine looking prettier if I bake on a baking sheet instead of roll around in a skillet.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.