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Greek Meatballs | Keftedes

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Prep: 10 min

Cook: 35 min

Extra Time: 1 hour to refrigerate the mixture

Greek meatballs, or Keftedes, is a classic Greek dish typically served as an appetizer. Like many Greek dishes, Keftedes are simple to make with easy to find (mainly store cupboard) ingredients. A combination of ground beef and pork seasoned with a few herbs and spices is shaped into balls then fried (or baked in the oven). Popular versions of the traditional recipe adds feta cheese to the mix, giving the meatballs a unique salty flavor. Other variations include adding chopped olives, grated cheese, or fresh herbs such as dill or basil.

Ingredients

For the Meatballs

500 g

ground beef

250 g

ground pork

1 medium

onion, finely chopped

1 1/2 tsp

salt, or to taste

1 1/2 tsp

ground black pepper

1 1/2 tsp

dried mint

1 tbsp

dried oregano

1 1/2 tsp

garlic granules

1 1/2 tsp

ground cumin

eggs

120 g

breadcrumbs

125 ml

water

1 1/2 tbsp

apple cider vinegar

2 tbsp

parsley, finely chopped

For Cooking

60 g

plain flour, for coating the meatballs

1 litre

oil, for frying

Method

1. Add all the ingredients for the meatballs into a large bowl and mix thoroughly until well combined.
2. Cover the bowl with a plastic wrap and refrigerate for 1 hour.
3. Take a heaped tablespoon of the mixture and shape into a ball, repeat with the remining mixture.
4. Fill a saucepan halfway up with oil and heat over a medium heat.
5. Roll the meatballs in flour until fully coated. Dust off any excess flour then fry in small batches (do not overcrowd the pan with too many meatballs) for 5-6 minutes until nicely golden and cooked through.
6. Remove with a slotted spoon and transfer them on to kitchen paper.
7. Repeat until all the meatballs are cooked.
8. Garnish with crumbled feta and serve with French fries and tzatziki sauce

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