About the dish:
Keftedes, also known as Greek meatballs, are a popular dish in Greek cuisine. They are typically made with ground meat, herbs, and spices, and can be served as an appetizer, part of a meze platter, or as a main course. Here's a recipe to make traditional Greek Keftedes:
Recipe:
- In a large mixing bowl, combine the ground meat, breadcrumbs, chopped onion, minced garlic, parsley, mint (if using), dried oregano, ground cumin, ground coriander, salt, and black pepper.
- Mix the ingredients together using your hands until everything is well combined. Ensure that the spices and herbs are evenly distributed throughout the mixture.
- Add the lightly beaten egg to the mixture and continue mixing until the egg is fully incorporated. The mixture should hold together when shaped into meatballs.
- Shape the mixture into small meatballs, about the size of a golf ball, and place them on a baking sheet or plate.
- Heat a large skillet or frying pan over medium heat and add enough olive oil to cover the bottom of the pan.
- Working in batches, carefully place the meatballs in the hot oil, leaving some space between them. Fry the meatballs for about 4-5 minutes per side, or until they are browned and cooked through.
- Use a slotted spoon to transfer the cooked meatballs to a plate lined with paper towels to drain excess oil.
- Repeat the frying process with the remaining meatballs, adding more oil if necessary.
- Serve the Keftedes hot as an appetizer or main course. They can be accompanied by tzatziki sauce, a squeeze of lemon juice, or served with pita bread and a Greek salad.
