Meatballs

Keftedes

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Preparation info

  • Serves:

    10–12

    • Difficulty

      Medium

    • Ready in

      55 min

Appears in

My Big Fat Greek Cookbook: Classic Mediterranean Soul Food Recipes

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

Method

Directions

  1. Combine the meat, eggs, garlic, spearmint, breadcrumbs, salt, and pepper into a bowl, and mix by hand.
  2. 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.
  3. Preheat