Greek Meatballs

Greek Meatballs (Keftedes)

These juicy Greek Meatballs rock! A traditional recipe, beautifully flavoured with red onion, fresh parsley, a touch of mint and hint of dried oregano. These meatballs are slightly crisp on the outside and are brilliant served as an appetiser with tzatiki and pita bread as part of a mezze spread (very Greek!), or as a meal with a salad.

Ingredients

 

  • 1 red onion, grated
  • 500g / 1 lb beef mince (ground beef) (or lamb!)
  • 200g / 6.5oz pork mince (ground pork), or more beef
  • 2 garlic cloves, minced
  • 1 cup / 60g panko breadcrumbs (or use normal)
  • 1 egg
  • 1/4 cup fresh parsley, finely chopped
  • 6 large mint leaves, finely chopped (spearmint if you can, it's authentic)
  • 1/2 tsp dried oregano
  • 1 tbsp extra virgin olive oil
  • 3/4 tsp salt
  • Black pepper

 

COOKING / SERVING:

  • 1/2 cup flour any white
  • 3 tbsp olive oil
  • Finely chopped parsley optional, for garnish
  • Tzatziki (Note 5) or Greek yoghurt

Preparation

  • Grate the onion straight into a large bowl, then add remaining Meatball ingredients. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
  • Optional: Refrigerate for 1 hour - makes them easier to roll + retains round shape when cooking.
  • Measure out heaped tablespoons and dollop onto a work surface - should make around 32 - 35. Then roll into balls.
  • Heat most of the oil in a large skillet over medium high heat (medium if you have a strong gas stove). Use enough oil to cover the surface of the skillet.
  • Cook in 2 to 3 batches: Dredge meatballs lightly in flour, shaking off excess, then place in the skillet. Roll them around and cook for 5 - 6 minutes, until nicely browned all over. Remove onto plate, cover to keep warm and repeat with remaining meatballs.
  • BAKING: Alternatively, spray generously with oil (preferably olive oil) then bake at 180C/350F for 20 minutes or until browned. The pan frying method is the traditional way and the meatballs are slightly juicier.
  • Serve as a starter as part of a mezze platter with pita bread and tzatziki, or make dinner plates by adding a salad like a Greek Salad!

These freeze extremely well, and when reheated they are still nice and bouncy i.e. juicy!

GREAT Recipe.Bravo! Well Done

- Miami Food Network -

Tzatziki: 2 Lebanese cucumbers (grated with juice squeezed out), 1¼ cups / 300g plain Greek yoghurt, 2 tsp white wine vinegar (or red wine or apple cider vinegar), 1 tbsp lemon juice, ½ garlic clove, minced, 1 tbsp extra virgin olive oil, ½ tsp salt, Black pepper. Mix ingredients and set aside 30 min.

It's also terrific just served with plain yoghurt. You could doll up the yoghurt a bit with a squeeze of lemon + olive oil + salt & pepper + garlic. However, these meatballs are juicy enough to even eat plain, freshly cooked.

 

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