Servings /number of people: 4
Preparation Time: 25 minutes
Cooking time: 20 minutes
Category: Meats
Ingredients to prepare Greek Meatballs
500 g of mixed minced meat (beef and pork) (approx. 3 compact cups)
80 g of bread from the previous day, without crust (2 medium slices)
100 ml of whole milk (1/2 cup)
1 egg (1 unit)
100 g finely chopped onion (1 small)
2 cloves of garlic, grated (2 units)
15 g chopped fresh parsley (1/4 cup)
10 g chopped fresh mint (2 tablespoons)
2 g dried oregano (1 teaspoon)
1 g ground cumin, optional (1/2 teaspoon)
Zest of 1 lemon (1 unit)
10 ml of red wine vinegar (2 teaspoons)
8 g of fine salt (1 and 1/2 teaspoons)
1 g ground black pepper (1/2 teaspoon)
60 g wheat flour for coating (1/2 cup)
300 ml of mild olive oil for frying (1 and 1/4 cups)
— Optional to serve: 250 g Greek yogurt (1 cup)
— Optional: 150 g of grated and drained cucumber (1/2 large unit)
— Optional: 1 clove of garlic (1 unit)
— Optional: 10 g chopped fresh dill (2 tablespoons)
— Optional: 15 ml of lemon juice (1 tablespoon)
— Optional: 15 ml of extra virgin olive oil (1 tablespoon)
— Optional: salt to taste (1/4 teaspoon)
How to prepare Greek Meatballs
These Greek meatballs, known as keftedes, are juicy, aromatic and perfect for sharing. They have fresh herbs, a touch of lemon and spices that make them irresistible. They brown on the outside and are tender on the inside, ideal for dipping in tzatziki, serving in a pita or accompanying with a crunchy salad. With a few simple tricks you will achieve light texture and authentic flavor at home.
1. Soak the bread in the milk with the vinegar for 5 minutes. Drain it by squeezing it with your hands until it is moist but without excess liquid; This provides juiciness without weighing it down.
2. In a large bowl, mix the meat with the drained bread, onion, garlic, egg, parsley, mint, oregano, cumin (if using), lemon zest, salt and pepper. Mix only until integrated; Do not knead excessively to avoid hard meatballs.
3. Cover and refrigerate for 15–20 minutes so that the crumbs hydrate and the flavors settle; This way they will form the structure better.
4. Form meatballs the size of a walnut (25–30 gc/u; about 18–20 pieces). Keep your hands slightly moistened or with a little oil so they don’t stick.
5. Dredge the meatballs in the flour and shake off the excess. This thin batter creates a crispy crust and seals in juices.
6. Heat the oil to 170–175°C (if you don’t have a thermometer, a breadcrumb should brown in 45–60s). Fry in batches, uncrowded, 3–4 minutes per side until evenly browned.
7. Drain lightly on a rack or kitchen and living room paper if desired. Keep batches hot in the oven at 100°C while you’re done.
8. Optional tzatziki: mix the yogurt with the well-drained cucumber, grated garlic, dill, lemon, oil and salt. Rest 10 minutes for it to take shape.
9. Serve the meatballs with tzatziki, pita bread and lemon wedges. Tip: If you prefer to bake, place on an oiled tray and cook at 220 °C for 15–18 minutes, turning halfway, until golden brown.
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