Keftedes: The science behind perfect Greek meatballs

Cooking perfect meatballs has gone beyond gastronomy and is a field of research and study in the science of food technology.

The whole process of cooking the perfect keftedes (Greek meatballs) has been analysed step-by-step.

According to scientists, "Beef meatball (BM) is a traditional delicious snack with rich nutrition and unique flavor, making it a preferred choice for most consumers. However, the quality of BM is easily affected by many factors, such as the processing, storage, and preservation, which limit the competitive positioning with respect to its market. Therefore, it is essential to pay attention to each step during the processing of BMs."

The recipe and the aromatics

According to the Food and Drink Code, the percentage of meat must be <50%, with a minimum muscle protein content of 12% and a maximum fat content of 25%. The basic recipe includes chicken breast or beef, pork, lamb, mutton with or without fat, water, starch, salt and black pepper.

However, it can contain an egg, raw or lightly fried, onion, garlic, mint or oregano, sometimes parsley, ouzo for extra flavour, squeezed lemon or vinegar, and sometimes a little sugar.

When the recipe is complete, the mixture should be left in the refrigerator for at least one hour to combine the flavours and cool the fat to make it easier to shape.

First, the meat

The choice of meat is the dominant factor shaping the taste. A cut with fat passed through the mincer only once gives a delicious result. Science says that each cut of meat, in addition to fat, impacts water retention, elements that strengthen structure and texture.

However, perfect keftedes is about the right fat and protein ratio. Excess fat results in greasy and unhealthy keftedes, while a limited amount of fat makes them dry, hard, and crumbly.

Substituting half the amount of lean ground beef for ground pork balances the fat but requires more frying time to cook properly through the centre.

Salt and water

Afterwards, salt is added, which helps the proteins and stabilise the emulsion. Sprinkling with water helps the salt dissolve and spread evenly. The amount of water needs moderation because if it exceeds the limits, it makes it difficult to form the keftedes.

Breadcrumbs or stale bread

In households, adding stale bread is a known solution to reducing waste. Adding starch improves the firmness of keftedes and enhances their ability to retain water (moisture).

In addition to stale water-soaked bread, breadcrumbs can be added.

Keftedes need to rest

Keeping the keftedes in the refrigerator, on the one hand, protects it from contamination and on the other hand, it allows the spices to unlock their aromas and join together with the rest of the ingredients.

In addition, the fat tightens and prepares for the next stage of frying. So, put the mixture in a container, press it so there are no gaps, cover it with cling film, and wait at least an hour.

The secret in the flour

After waiting in the fridge, divide the meat into smaller portions, about the size of a walnut, and shape into balls and then flour.

At this stage, one of the most important secrets is hidden: after flouring, you need a good shake so that the excess flour does not fall into the hot oil.

The formed and floured keftedes need to stand for about 5 minutes to absorb the flour, create a moist crust that will become crispy when dipped in the pan, and protect the inside, keeping it fluffy and juicy.

How long in the pan?

The choice of oil (seed oil or olive oil) to be fried is about personal preferences.

The critical point focuses on frying time, as scientists have found that deep frying (or deep frying), especially frozen keftedes, for 9 minutes or baking in the oven for 20 minutes reduces E. coli levels.

In our traditional cooking, where we fry in a wide pan with hot olive oil, keftedes must remain on each side for 3-4 minutes.

Yianna Balafouti is a columnist for Cantina. Translated by Paul Antonopoulos.

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