Keftedes Recipe: Greek Meatballs Fried in the Pan

Keftedes are Greek meatballs with fresh mint, onion and oregano, fried until crisp. Serve them as meze with tzatziki and lemon, or as a main course with salad and fries.

Serves: 4 (about 20 meatballs) | Prep: 20 min plus 30 min resting | Cook: 15 min

Ingredients

• 500 g minced beef, or half beef and half lamb
• 1 onion, finely grated
• 2 garlic cloves, minced
• 2 slices stale white bread, crusts removed
• 1 egg
• 2 tbsp fresh mint, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• 1 tbsp olive oil
• Salt and pepper
• Flour for dusting
• Olive oil for frying
• Lemon wedges

Method

1. Soak the bread briefly in water and squeeze it out well.
2. Knead the mince with the onion, garlic, bread, egg, herbs, 1 tbsp olive oil, salt and pepper until smooth. Rest, covered, in the fridge for 30 minutes.
3. Shape walnut-sized balls and flatten them slightly.
4. Roll them in flour and shake off the excess.
5. Fry in a shallow layer of hot olive oil in batches for 6 to 8 minutes, until browned all over and cooked through.
6. Drain on kitchen paper and serve with lemon.

Tips

• Grate the onion rather than chopping it; the juice keeps the meatballs moist.
• Do not crowd the pan, or they steam instead of fry.

Products from Bakaliko

• Thalassa - Greek Oregano 50 g
• Hotos - Feta P.D.O. 200 g
• Chasiotis - Pita Bread 18 cm, 10 pcs

More Greek recipes

• Soutzoukakia: Greek meatballs in tomato sauce
• Greek tzatziki