Keftedes - Greek Meatballs
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 kg beef, minced (or 250 g beef and 250 g pork or lamb, or equal portions of the three)
- 2 slices stale bread, without the crusts
- 1 egg
- 1⁄2 tomatoes, peeled or 1 teaspoon tomato paste
- 1 onion, grated in the blender
- 3 -4 garlic cloves, crushed
- 1 teaspoon oregano (if using pork, use dried savory) or 1 teaspoon thyme, dried (if using pork, use dried savory)
- 1⁄2 bunch fresh parsley, chopped
- 1⁄2 bunch of fresh mint, finely chopped or 1 -2 tablespoon dried mint
- 1 teaspoon vinegar
- flour, for dusting
- olive oil, for frying
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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