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 delightful little morels of meat, the perfect party food, traditionally served at room temperature (but unstoppable when just cooked and hot!).
I always remember my Yiayia and Mum making keftedes as a kid; 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 - Greek Meatball Recipe
Keftedes - Greek meatball recipe; a traditional keftedes recipe perfect meatball recipe.
- 450g 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
- Squeeze of lemon juice
- Flour for dusting
- Vegetable oil for frying
- Step 1 Add all the ingredients to a bowl except the flour and vegetable oil and combine (put that spoon down and get your hands dirty!).
- Step 2 Take a piece of the mixture and roll into a ping-pong ball sized ball and then gently flatten with the palm of your hand.
- Step 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.
- Step 4 Remove the cooked keftedes and rest on kitchen paper, season with salt, squeeze of lemon before serving.
- Step 5 Note: test the temperature by dropping a little piece of the mixture into the oil, if it sizzles immediately and takes a minute to brown you are good to go.
Goes well with a large appetite!