Keftedes - Greek Meatballs

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 kg beef, minced (or 250 g beef and 250 g lamb 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 lamb, use dried savory) or 1 teaspoon thyme, dried (if using lamb, 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

Recipe

• 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.