Albóndigas griegas (Keftedes)

Ingredientes

• 500 g ground beef (18 ounces)
• 200 g ground pork (7 ounces)
• 1 medium red onion, grated
• 1 medium clove of garlic, minced
• 150 g stale bread (5 oz.), soaked in water and squeezed to remove the excess water
• 1 large egg
• 1 1/2 tbsp fresh parsley, chopped (optional)
• 1 1/2 tbsp fresh spearmint (chopped) and a pinch dried. Or 3/4 tbsp fresh regular mint
• 2 tbsps olive oil
• 1 1/2 tbsps red wine vinegar
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• oil for frying
• flour for dredging

Preparación

1. 1

   To prepare this traditional Greek meatballs recipe (keftedes), add all the ingredients into a large bowl and mix well (for about 5-10 minutes), squeezing with your hands, to allow the flavours to blend. Cover the bowl with some plastic wrap and let it rest in the fridge for 1 hour.

2. 2

   Turn the mixture for the keftedes out of the fridge and roll into meatballs the size of a walnut (or bigger if you prefer). If you’re frying them, dredge the rolled meatballs lightly in flour making sure to shake off any excess. Fry until nicely browned on all sides.

3. 3

   The traditional way of cooking Greek meatballs (keftedes) is frying them. Fry the keftedes in batches of 10-15 at a time, until nicely browned on all sides.

4. 4

   Instead of frying you can bake / grill the keftedes in the oven. Preheat the oven at 200C, place the un-floured keftedes on greased baking sheet about an inch apart. Bake for about 20 minutes, turning the meatballs upside down midway through cooking time. The grilled version is much lighter than the fried so theres not excuse to not trying it now!

5. 5

   Keftedes (Greek meatballs) are ideally served as an appetizer (meze) with some creamy tzatziki sauce and pita breads or as a main course with some basmati rice and a Greek salad. Enjoy!