Greek Meatballs - Keftedes
Delicious Greek meatballs with lots of herbs and olive oil.
Servings 35 meatballs (approximately)
- 1 lb ground beef
- 1 lb ground pork
- 4-5 slices bread Stale bread with crust cut off.
- 2 cups whole milk
- 1 onion minced. I usually go for red onions.
- 2 cloves garlic minced.
- 1 cup fresh mint finely chopped.
- 1 cup fresh parsley finely chopped.
- 2 tbsp extra virgin olive oil
- 2 tbsp dry oregano
- 1 egg
- 1 tbsp red wine vinegar
- 1 shot ouzo or 1-2 tsp ground aniseed. Optional.
- sea salt
- freshly ground pepper
- finelly chopped fresh mint or parsley optional
Soak the bread in the milk. Carefully squish the bread so all the milk is out. I usually press it on a strainer to get as much milk out as possible.
In a large bowl, add the bread and all the other ingredients—season with salt and freshly ground pepper. Add the ouzo shot or 1-2 tsp ground aniseed—season with salt and pepper. Mix everything and knead very well until the mixture is moist and fluffy.
Cover with a towel and leave in the refrigerator for at least 30 minutes to allow all the flavors to incorporate together well.
Spread some flour on a plate. Use a small ice-cream scooper or a spoon or your hand and take about 2 tbsp of the mixture and shape it into a ball. Run ball in the flour, shake off the excess, and place on a clean surface until all your meatballs are ready for frying.
In a deep frying pan, add enough oil to cover ⅔ of the pan. Turn the heat on to medium-high. When the oil is hot, fry the meatballs (in small doses), about 2-3 minutes tops on each side, until golden brown. Remove from heat and arrange them on absorbent paper to drain the excess oil.
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on products used.
- I suggest mincing the onion pretty well. I use my food processor because my knife skills are not perfect for dicing veggies really small. You can also grate it on the large holes of a coarse grater if you don't cry with onions. I cry so much!
- If you don't have ouzo, substitute with 1-2 tsp ground anise seeds or ground star anise. If none are available, omit altogether.
- You can use breadcrumbs if you don't have bread; add about ½ cup of milk to increase the mix's moisture.
- You can substitute ground pork with ground sausage, like a sweet Italian. I sometimes go for hot Italian ground sausage to give a kick to my meatballs.
- If you have ground turkey, use the same ingredients apart from the bread. Substitute with ½ to 1 cup breadcrumbs (depending on how wet the ground turkey is) and add 1 tbsp ground cumin and 1 tbsp ground coriander to the mixture.
Calories: 103kcal | Carbohydrates: 4g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 42mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 228IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg