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Greek meatballs - keftedes

Course Appetizer, Main Course
Cuisine Greek
Prep Time 10 minutes
Cook Time 20 minutes
30 minutes
Total Time 30 minutes
Servings 20 meatballs (approximately)
Author by Jenny | The Greek Foodie

Ingredients

  • 1 lb ground beef
  • 1 lb ground pork
  • 1 onions finely copped
  • 1 cloves garlic minced
  • 4-5 slices of bread without the crust
  • 2 cups whole milk
  • 1 cup fresh mint finely chopped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp dry oregano
  • 1 egg
  • 1 shot ouzo Optional
  • 1 tbsp red wine vinegar
  • sea salt
  • fresh ground pepper

Frying and serving

  • 1/2 cup all purpose flour
  • olive oil you can use canola or corn oil if you prefer, I personally love the flavor the olive oil gives to the meatballs.
  • fresh mint for serving

Instructions

  • Soak the bread in the milk. Carefully squish the bread so all the milk is out. I usually press it on a stainer to get as much milk out as possible.
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  • In a large bowl, add the bread and all the other ingredients. Mix everything together and knead very well until the mixture is moist and fluffy. The more you knead the fluffier your meatballs will be.
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  • Cover with a towel and leave in the refrigerator for at least 30 minutes to allow all the flavors to incorporate together well.
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  • Spread some flour on a plate. Mix the mixture in round meatballs. I like to use a small ice-cream scoop, about two tbsp size.  Run them in the flour, shake of the excess and place them on a clean surface until all your meatballs are ready for frying.
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  • Using a deep frying pan add enough oil to cover 2/3 of the pan. Turn the heat on to medium-high. Fry the meatballs (in small doses), about 3 minutes on each side, until golden brown. Remove from heat and arrange them on absorbent paper to drain the excess oil.
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  • Serve meatballs with homemade fries and a green salad.
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