GREEK MEATBALLS ( Keftedes )

Crispy, juicy and absolutely delicious! Give this traditional Keftedes (Greek meatballs) recipe a try and add a Mediterranean twist to your plate! Keftedes (Greek meatballs) is a famous Greek appetizer, commonly served as part of a meze platter, with some creamy tzatziki sauce and pita breads.

Keftedes can also be served as a filling meal with some rice pilaf, homemade french fries and a  Greek feta salad
Juicy Greek Meatballs (Keftedes), beautifully flavoured with red onion, parsley, a hint of spearmint and dried oregano with a slightly crispy surface.

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Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

Meatballs:
1 large onion, grated
250g ground beef

250gr ground pork
1 garlic clove , minced
1 cup breadcrumbs
2 eggs
1/4 cup fresh parsley finely chopped
1 tbsp  fresh mint, chopped
1 tsp dry oregano
3 – 4 tbsp Greek olive oil
Salt & pepper, to taste

Cooking / Serving:
1/2 cup all purpose flour
Oil for frying

*( You can use ground beef alone or beef and pork together.  Mixing beef with minced pork gives a better result in the meatballs).

Directions

Place all the meatball ingredients into a large bowl. Using your hands, mix thoroughly for a few minutes until the mixture becomes smooth and well combined. Shape the mixture into small balls.

Heat a generous amount of oil in a large skillet over medium-high heat—just enough to coat the surface. Working in 2 to 3 batches, lightly dust the meatballs with flour, shaking off any excess, and place them in the skillet.

Cook for 5 to 6 minutes, turning them gently to brown evenly on all sides. Once golden and cooked through, transfer them to a plate and keep warm while you finish the rest.

Serve them warm as a delicious mezze with pita bread and tzatziki, or turn them into a full meal alongside a fresh Greek salad!

TASTING GREECE

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