Keftedes (meat balls)
Keftedes can be served as an appetizer (meze) but they can also be served as a main course. Everybody loves them and - it’s true - nobody can resist!!!
1 kilo minced beef (or mixed with pork)
2 medium onions, finely chopped
1 tomato peeled and grated (or pulped in blender)
3 tablespoons of red wine vinegar
1 clove of garlic, finely chopped
2 tablespoons of parsley, finely chopped
3 tablespoons of mint, finely chopped
2-3 tablespoons of dry oregano
olive oil for frying or baking
Soak the bread and squeeze out all excess water. Combine all the ingredients together in a large mixing bowl. Knead the mixture well and shape it into small balls (about the size of a big walnut). Dredge the rolled meatballs lightly in flour making sure to shake off any excess. Heat plenty of olive oil and add the meatballs in a single layer. Fry until nicely browned on all sides. Allow meatballs to cool before serving.
- For the tastiest meatballs, prepare the ground meat mixture earlier in the day and allow it to sit in the refrigerator for at least an hour. This allows the flavors to really meld.
- You can also bake them in the oven (you do not need to dredge them in flour if you do). They are very good this way, too. Obviously, frying provides a lot of flavour, but baking is much healthier. ;-)
- Leftovers make a nice second meal the next day added to a tomato sauce and served with rice, mashed potatoes, pasta, french fries. So make more meatballs!