Keftedes - Greek Meatballs |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From the Oct. 3, 2008 Athens' Plus Newspaper in the Gastronomy section. Serve with ouzo or retsina. MMM! Serving size & Cook Time is a guess Ingredients:
1 kg beef, minced (or 250 g beef and 250 g pork or lamb, or equal portions of the three) |
2 slices stale bread, without the crusts |
1 egg |
1/2 tomatoes, peeled or 1 teaspoon tomato paste |
1 onion, grated in the blender |
3 -4 garlic cloves, crushed |
1 teaspoon oregano (if using pork, use dried savory) or 1 teaspoon thyme, dried (if using pork, use dried savory) |
1/2 bunch fresh parsley, chopped |
1/2 bunch fresh mint, finely chopped or 1 -2 tablespoon dried mint |
1 teaspoon vinegar |
flour, for dusting |
olive oil, for frying |
Directions:
1. Soak the bread well in water.
2. Quarter the onion and chop finely by hand or in the blender.
3. Add the parsley, mint, tomato and vinegar.
4. Blend slowly, taking care not to puree the mixture. Set aside.
5. Squeeze the water out of the bread and put the latter in a bowl.
6. Add the minced meat, egg, onion, garlic, tomato, herbs and vinegar and knead well. For a fluffier, mix, spray lightly with water as you knead.
7. Cover with a towel and leave for at least one hour in the refrigerator to set.
8. Then form into balls a bit larger than a walnut, slightly flattened so they fry faster.
9. Toss them in flour.
10. Heat the olive oil in a frying pan until hot.
11. Add the keftedes, lower the heat to medium and fry.
12. Remove with a slotted spoon and lay on kitchen paper to drain off excess oil.
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