Keftedes
Juicy Greek meatballs with mint, garlic and onion, fried to a golden crust.
Ingredients
- minced pork and beef500 g
- stale white bread100 g
- warm water100 ml
- onion1 pcs
- garlic1 clove
- fresh mint15 g
- olive oil30 ml
- egg1 pcs
- salt1 to taste
- ground black pepper1 to taste
- wheat flour80 g
- frying oil200 ml
Instructions
Soak stale white bread in 100 ml of warm water for 5 minutes, then squeeze out well and remove the hard crust.
Finely chop the onion, garlic and fresh mint leaves, or pulse them in a food processor with 30 ml of olive oil.
In a large bowl, combine 500 g of pork-and-beef mince, the prepared bread, the onion-mint mixture, the egg, salt and black pepper. Knead by hand for 3–4 minutes until the mixture is smooth and even.
Cover the bowl and chill the mixture in the fridge for at least 3 hours, so it firms up and the mint flavor comes through.
Shape the mixture into about 24 small, evenly sized balls. Roll each one in flour and shake off the excess.
Heat 200 ml of frying oil in a large skillet over medium heat. Fry the keftedes in batches for about 8 minutes, turning every 3–4 minutes, until evenly browned and cooked through.
Transfer the cooked keftedes to a paper towel to drain excess oil, and serve warm as a Greek appetizer.
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