Keftedes - Greek MeatBalls by Theo Michaels

Keftedes recipe – Greek Meatballs

My Keftedes recipe is a traditional Greek meze dish; in essence they are Greek meatballs and are loved by everyone – I have literally never met a single soul that didn’t devour a handful of keftedes at any given opportunity!

Keftedes are perfect party food, traditionally served at room temperature (but unstoppable when just cooked and hot!).

I always remember my Yiayia and Mum making these; they would be standing next to the cooker, on one side would be a chopping board full of little round Greek meatballs dusted in flour with a slight white haze hanging in the air. In front the frying pan would be full and finally an empty looking plate on the other side that used to be home to a dozen freshly cooked Greek meatballs that now reside in several naughty little boy’s bellies…

My kids literally inhale keftedes – they are gone in minutes!

There is some debate when it comes to keftedes recipes; you know the drill – everyone’s Yiayia makes the best (Yiayia by the way is Greek for grandmother). My Yiayia used to add a shot of brandy as her secret ingredient, some use a mixture of lamb and pork, some beef…

Basically, do what you want, make them small, say it’s a Greek and you’ve got keftedes! 🙂

If you enjoy going Greek – check out some of my other Greek inspired recipes!

Keftedes Recipe – Ingredients:

450 gms pork mince

1 potato (size of a tennis ball) grated (skin on – squeeze juice out)

1 small onion grated (squeeze juice out)

1 clove garlic grated

1 slice of white bread soaked in milk, then gently squeezed to remove most of the milk

Small handful fresh parsley and coriander chopped

1 egg whisked

Squeeze of lemon juice

Seasoning

Flour for dusting

Vegetable oil for frying

Keftedes – Method:

  1. In a bowl add all the ingredients except the flour and vegetable oil and mix thoroughly (put that spoon down and get your hands dirty!).
  2. Take a piece of the keftedes mixture out and roll into a ping-pong ball sized ball and then gently flatten slightly with the palm of your hand.
  3. Heat the oil in a pan, lightly dust the keftedes and shallow fry for a 3-4 minutes each side until golden and crisp.
  4. Remove and put on to kitchen paper, season with salt, squeeze of lemon before serving.

Goes well with a large appetite!