Greek Meatballs (Keftedes)

Ingredients

• 3 slices day-old bread (cubed and crust removed)
• 1/2 cup milk (for soaking the bread)
• 1 pound ground beef (25 percent fat)
• 1/2 pound ground pork or lamb
• 1/4 cup minced yellow onion
• 5 cloves garlic, finely minced
• 1 large egg
• 1/3 cup finely chopped Italian parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Zest of 1 lemon
• 1 teaspoon Kosher salt
• 1/2 teaspoon ground black pepper
• Flour for dredging
• Vegetable oil for pan
• Tzatziki sauce
• Crumbled feta cheese

Instructions

1. 1

   In a bowl, soak the bread with milk for 5 minutes. Squeeze out any excess moisture. Set aside.

2. 2

   In a large bowl, combine all the meatball mixture ingredients, including the soaked bread. Using your hands, mix until evenly combined. Don’t overmix.

3. 3

   Roll the mixture into evenly sized balls, about 1.5 inches in diameter (about a heaping tablespoon).

4. 4

   In a large skillet, heat some vegetable oil (about ¼ inch) over medium to medium-high heat.

5. 5

   Lightly dredge each meatball in flour, shaking off any excess. Cook the coated meatballs in the hot oil on all sides until cooked through, or when the center registers 160 degrees F.

6. 6

   Using a slotted spoon, transfer onto a plate lined with paper towel to get rid of any excess oil.

7. 7

   Optional: If the meatballs are not be cooked through in the center (for example, if they are large), finish them in the oven. Transfer the seared meatballs onto a sheet pan and bake at 400 degrees F for 5 to 10 minutes, or until cooked through in the center.

8. 8

   Serve the with crumbled feta and tzatziki or your favorite dip. Enjoy!