Keftedes (keftedakia) are crispy on the outside and tender on the inside Greek meatballs that are very popular with people of all ages, and especially kids!
You can serve them as a mezze, or you can make it as a main dish, served with some rice, vegetables, salad, or tiganites patates (fried potatoes)!
They are mostly made using beef but you can also use lamb, pork or veal, depending on your preference of meat. This recipe features beef and pork, which is also a lovely combination!
- 500 grams ground beef
- 200 grams ground pork
- 1 cup breadcrumbs
- 1 large egg
- 1 small red onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 8 large mint leaves, chopped (optional)
- 2 tablespoons olive oil
- ¼ tablespoon dried oregano
- Salt and pepper to taste
- flour, for rolling
- oil for frying
- In a large mixing bowl, add ground beef, ground pork, breadcrumbs, egg, red onion, garlic, parsley, mint, olive oil, oregano, and salt. Mix well until combined and if the mixture isn’t combining well enough add some more breadcrumbs. Cover with plastic wrap and place in the fridge for about an hour.
- Form the mixture into small, round balls. Roll meatballs in the flour, making sure they are completely covered and shake off any excess flour.
- Heat a large pan over medium heat. Add olive oil and allow to get hot. Place meatballs in a single layer, spreading out evenly, and cook in batches for around for 12-15 minutes, turning them occasionally, until evenly brown cooked through.
- Serve at room temperature with tzatziki or a side of your choice.