Keftedes - Greek Meatballs

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the bread well in water.
  • Quarter the onion and chop finely by hand or in the blender.
  • Add the parsley, mint, tomato and vinegar.
  • Blend slowly, taking care not to puree the mixture. Set aside.
  • Squeeze the water out of the bread and put the latter in a bowl.
  • Add the minced meat, egg, onion, garlic, tomato, herbs and vinegar and knead well. For a fluffier, mix, spray lightly with water as you knead.
  • Cover with a towel and leave for at least one hour in the refrigerator to set.
  • Then form into balls a bit larger than a walnut, slightly flattened so they fry faster.
  • Toss them in flour.
  • Heat the olive oil in a frying pan until hot.
  • Add the keftedes, lower the heat to medium and fry.
  • Remove with a slotted spoon and lay on kitchen paper to drain off excess oil.
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