To be frank, these are the most delicious meatballs you can imagine! When you start frying them, you won’t be able to escape the mouth-watering effect! And beware! You’ll start eating them from the frying pan, so addictive they are!
Keftedakia (traditional Greek meatballs)
Yields: 25 pieces (more or less)
¾ kilo ground pork
¾ kilo ground beef
1 large white onion minced
2 garlic cloves minced
½ teaspoon oregano
1 teaspoon dried mint
1 tablespoon chopped basil leaves
1 tablespoon chopped parsley
3 slices stale white sourdough bread soaked for a few minutes and then squeezed, and crumbled
A few drops lemon juice
esti extra virgin olive oil
All purpose flour to dredge
In a large bowl combine meat with onion, garlic, herbs, bread, salt, pepper, lemon juice and a couple tablespoons esti extra virgin olive oil. Knead very well and thoroughly until every ingredient is incorporated evenly.
Cover the bowl with cling film and refrigerate for at least 30 minutes.
Shape the mixture into walnut-sized meatballs. Dredge each meatball into flour. Don’t overdo it with the flour, all we want is a light flour coating the entire surface of the meatballs.
In a large frying pan heat over medium-high heat some esti extra virgin olive oil. Sauté until meatballs are cooked and browned evenly all over.
These meatballs can be served hot or cold.
They are very commonly served in a simple tomato-basil sauce.