Meatballs

Name: Meatballs (Keftedes)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves: 10–12
Cuisine: Greece
Ingredients: (3 pounds) 1.35 kilograms ground meat (combo beef, veal, and pork); 1 bulb garlic bulb, freshly minced; flour; 1 teaspoon pepper; ¼ cup breadcrumbs; vegetable oil; ¼ cup freshly chopped spearmint; ½ tablespoon salt; 3 eggs

Keftedes

Preparation info

Serves:
10–12

Difficulty
Medium
Ready in
55 min

Appears in

My Big Fat Greek Cookbook

By Christos Sourligas and Evdokia Antginas

Published 2019

About

An old-fashioned mezze (small dish; usually paired with alcoholic drinks), these meatballs are well balanced and unpretentious, with a touch of fresh spearmint and a hint of garlic. Best served with tzatziki sauce, salad, and pita bread. And, of course, a chilled glass of beer.

Ingredients

For the meatballs

(3 pounds) 1.35 kilograms ground meat (combo beef, veal, and pork)
3

Greece
Starter

Method

Directions

Combine the meat, eggs, garlic, spearmint, breadcrumbs, salt, and pepper into a bowl, and mix by hand.
Roll out into 1½-inch balls. Grease your hands with vegetable oil while rolling out the keftedes so they don’t get sticky. Spread flour on a plate, and roll the meatballs in the flour to coat.
Preheat