AuthorMyHorioTotal Time1 hr 30 minsRating5.0DifficultyIntermediateKeftedes are wonderful little meatballs made with ground beef, pork, parsley, mint, oregano, garlic, onion, and just a dash of lemon juice. Keftedes are perfect paired with tzatziki, a greek salad, and some fresh pita bread.
1 lb ground beef
1 lb ground pork
4 cloves garlic; crushed
1 large onion; grated
2 slices bread; soaked in milk
2 large eggs
1 medium bunch parsley; chopped finely
1 tbsp dried mint
1 tbsp extra virgin olive oil
2 tsp oregano
1 ½ tsp pepper
2 tsp salt
2 tbsp fresh lemon juice (half a lemon squeezed)
flour for dredging; seasoned with a bit of salt and pepper
oil for frying
1Add all the ingredients into a large mixing bowl, except for the dredging flour and frying oil.
2Add flour to a plate or a bowl seasoned with a bit of salt and pepper. Set aside.
Add oil (you can use any oil you have on hand, even olive oil) to a frying pan, about 1/2". Turn heat onto medium heat, and let the oil heat up.
3Mix together meatball mixture thoroughly with your hands.
At this point, you can take a bit of the meat mixture, fry it, and check if the seasoning is to your liking.
4Once the seasoning is perfect for you, start shaping into meatballs - each meatball should be about the size of a walnut.
5Roll each meatball in flour. Shake off excess.
6Add to frying pan, leaving space between meatballs.
7Fry until nicely browned on one side, roll over and brown on the other. Keep rolling meatballs until they are brown all over.
8Place cooked meatballs on a paper towel to soak up any excess oil.
Makes about 60 meatballs.
Serve with tzatziki, olive oil fried potatoes, and a traditional greek salad.
9See more delicious appetizers here.
Enjoy!
Ingredients
1 lb ground beef
1 lb ground pork
4 cloves garlic; crushed
1 large onion; grated
2 slices bread; soaked in milk
2 large eggs
1 medium bunch parsley; chopped finely
1 tbsp dried mint
1 tbsp extra virgin olive oil
2 tsp oregano
1 ½ tsp pepper
2 tsp salt
2 tbsp fresh lemon juice (half a lemon squeezed)
flour for dredging; seasoned with a bit of salt and pepper
oil for frying
Directions
1Add all the ingredients into a large mixing bowl, except for the dredging flour and frying oil.
2Add flour to a plate or a bowl seasoned with a bit of salt and pepper. Set aside.
Add oil (you can use any oil you have on hand, even olive oil) to a frying pan, about 1/2". Turn heat onto medium heat, and let the oil heat up.
3Mix together meatball mixture thoroughly with your hands.
At this point, you can take a bit of the meat mixture, fry it, and check if the seasoning is to your liking.
4Once the seasoning is perfect for you, start shaping into meatballs - each meatball should be about the size of a walnut.
5Roll each meatball in flour. Shake off excess.
6Add to frying pan, leaving space between meatballs.
7Fry until nicely browned on one side, roll over and brown on the other. Keep rolling meatballs until they are brown all over.
8Place cooked meatballs on a paper towel to soak up any excess oil.
Makes about 60 meatballs.
Serve with tzatziki, olive oil fried potatoes, and a traditional greek salad.
9See more delicious appetizers here.
Enjoy!
AuthorMyHorioTotal Time1 hr 30 minsDifficultyIntermediate