Keftethes (meatballs)

keftethes and salad

These delicious keftethes (meatballs) are perfect on a meze platter accompanied with tzatziki and fresh crusty bread.

I like to add some feta cheese, olives and a Greek salad and make it a complete sharing meal.

Keftethes

500 grams minced beef

2 thick slices day old bread (crusts removed) or

½ cup breadcrumbs

2 eggs

¼ cup chopped parsley

1 tablespoon dried oregano

salt and pepper

1 finely chopped or grated onion

plain flour for coating

olive oil for frying

Soak the bread in water and squeeze out excess and crumble, if using bread.   Mix with other ingredients well, the mixture should be moist.

You can use beef or lamb combined with some pork if you prefer or simply the meat of your choice.

Leave in the fridge for about 1 hour.

Take small pieces of the meat mixture and roll into walnut sized balls, coat in flour and fry in hot olive oil making sure that the oil is not too hot, you don’t want to burn the keftethes.  Take care not to overcrowd the frypan and cook over a medium heat, turning a couple of times so they are golden brown in color.

Can be served hot or at room temperature.

 

 

 

 

Posted in meat, starters.

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