Keftedes, Crispy Meatballs
These Greek meatballs use simple ingredients for an easy to make dinner. They are crispy on the outside and juicy on the inside, and they pair deliciously with some tzatziki and chips.
Introduction
This dish is a total crowd-pleaser and is guaranteed to be devoured within seconds. A taverna classic that nothing can beat, especially when paired with crispy chips.
Ingredients
| 3 slices of | bread |
| 250g | beef mince |
| 250g | pork mince |
| 1 | onion, grated |
| 4 tbsp | Garlic Oil (page 32 of Sun, Soul, Feta) or 1 big garlic clove, finely grated |
| ½ bunch of | fresh parsley, finely chopped |
| 5-8 | fresh mint leaves, finely chopped |
| 50ml | olive oil |
| 2 pinches of | dried oregano |
| Plain flour, for coating | |
| Sunflower oil, for frying |
Method
Soak the slices of bread in water for 10–15 minutes, then squeeze out the excess liquid using your hands. Tear the soaked bread into small pieces and place in a large mixing bowl.
Add the soaked bread to a large bowl, add the beef mince, pork mince, onion, garlic oil or garlic, herbs, olive oil and dried oregano and mix well by hand.
Form the mixture into small meatballs, about 40g each, then roll each one in flour to coat.
Heat the sunflower oil in a large frying pan until a pinch of flour sizzles when added to the pan. Fry the meatballs over a medium heat, in batches to avoid overcrowding the pan, until golden and crispy on all sides and fully cooked inside, about 4–5 minutes on each side.
Transfer the cooked meatballs to a plate lined with kitchen paper to drain excess oil. Serve as they are, or with warm pita, tzatziki, fresh salad and crispy chips for a souvlaki-style meal everyone loves.
Reviews
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