Fried meatballs

Name: Fried meatballs
Yield: Serves 4
Cuisine: Greek
Ingredients: 2 medium slices of white or wholemeal bread, crusts removed; 500 g/1¼ lb/2½ cups minced/ground lamb or beef; 500 g/1¼ lb/2½ cups minced/ground lamb or beef; 2 medium slices of white or wholemeal bread, crusts removed; 500 g/1¼ lb/2½ cups minced/ground lamb or beef; 30 ml/2 tbsp fresh mint, chopped or 5 ml/1 tsp dried mint; 30 ml/2 tbsp fresh mint, chopped or 5 ml/1 tsp dried mint; 1 large onion, grated; 5 ml/1 tsp lemon juice; 5 ml/1 tsp dried oregano; 5 ml/1 tsp dried thyme; 1 egg, lightly beaten; 45 ml/3 tbsp chopped fresh flat leaf parsley, plus extra sprigs to garnish; salt and ground black pepper; salt and ground black pepper; 3–4 tbsp/45–60 ml plain/all-purpose flour; 3–4 tbsp/45–60 ml plain/all-purpose flour; lemon wedges, to serve; 60–75 ml/4–5 tbsp vegetable oil, for frying

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

No Greek celebration or party is complete without plenty of keftethes, or keftethakia as they are adoringly referred to by Greeks, and they are always a must on the meze table. They were our favourite item – fried by our grandmothers the night before – when we went on school picnics as children. They make a luxurious addition to any simple meal such as a bean soup, spinach and rice casserole, or summer fasolakia – green beans cooked with a fresh tomato sauce.

Ingredients

Europe
Greece
Starter
Mediterranean
Winter

Ingredients

Method