- Greek Meatballs (Keftedes)
- Description
A delicious appetizer made with minced beef and pork seasoned with fresh herbs and Ouzo.
Preparation time: 20'
Cooking Time: 10'
Total Time: 30'
Fry/Fried
8 Servings
ground minced beef | 1 ½ lbs. (650 gr) |
minced pork | ¾ Ib. (350 gr) |
onions,minced | 3 medium |
fresh mint,finely chopped | 3 tablespoons |
fresh parsley,finely chopped | 3 tablespoons |
greek oregano,dried | 3 tablespoons |
fresh thyme,finely chopped | 3 tablespoons |
garlic cloves,finely chopped | 3 |
cumin | ¾ teaspoon |
red wine | 1 ½ glass |
toastbread (fresh or stale) | 5 slices,soak in the red wine and sqeeze |
eggs | 2 medium |
tomato,grated | 1 medium |
greek balsamic vinegar | 1 ½ tablespoons |
bread crumbs | ¾ cup |
salt and pepper | to taste |
all-purpose flour | 1 ½ cups |
ouzo | ½ cup |
greek yogurt | 2 cups |
mustard | 1 tablespoon |
greek honey | 1 tablespoon |
fresh mint,finely chopped | 1 tablespoon |
salt and pepper | to taste |
1. For the dip, mix all the ingredients with a spatula. Cover with plastic wrap and set in the refrigerator.
2. For the meatballs, soak the bread in the red wine and with your hands squeeze the excess wine.
3. Using a stand mixer and its dough hook attachment, add all the ingredients, except for the flour and ouzo, in the bowl and mix on a low speed for 10 minutes. If you do not have a stand mixer, you can use your hands.
4. Dip hands in the ouzo. Grab a small amount of the meat and roll them a little bigger than a golf ball size.
5. In a shallow pan or dish, add the flour and lightly coat the meatballs and shake off excess.
6. In a skillet, on a medium high heat, fill ½ of the way up with a mix of extra virgin olive oil & vegetable oil. Carefully add the meatballs and cook for 8-10 minutes or until golden brown. Remove onto a paper towel. Set on a platter with the dip.