Keftedes

Keftedes are Greece's beloved meatballs: juicy, herby and golden, scented with mint, oregano and a splash of ouzo. They are a meze-table staple, wonderful hot from the pan with tzatziki and warm pita.

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Servings

4 servings

Calories

480

Ingredients

• 400 g minced beef
• 200 g minced pork
• 1 onion, grated
• 2 garlic cloves, minced
• 1 egg
• 80 g breadcrumbs
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh oregano
• 1 tablespoon red wine vinegar
• 1 tablespoon ouzo (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Flour, for dusting
• Olive oil, for frying

Instructions

1. Mix the beef, pork, onion, garlic, egg, breadcrumbs, mint, oregano, vinegar, ouzo, salt and pepper until just combined.
2. Rest the mixture in the fridge for 20 minutes so the flavours develop.
3. Roll into walnut-sized balls and dust lightly with flour.
4. Heat olive oil in a pan and fry the meatballs in batches for 6 to 8 minutes until golden and cooked through.
5. Drain on paper towels.
6. Serve hot with lemon wedges and tzatziki.
7. They are also delicious tucked into warm pita with salad.

Pro tips

• Grating the onion keeps the meatballs moist and tender.
• Do not overmix or the meatballs will turn tough.
• Fry in batches so the pan stays hot and the meatballs brown properly.
• A splash of ouzo adds a lovely anise note, but it is optional.

Frequently asked questions