📝 About This Recipe
Transport your senses to a sun-drenched taverna with these classic Keftedakia, the quintessential Greek meze. These meatballs are beloved for their signature crispy exterior and incredibly juicy interior, scented with aromatic dried oregano and fresh spearmint. Unlike Italian meatballs simmered in sauce, these are lightly floured and fried to golden perfection, making them the perfect finger food for any gathering.
🥗 Ingredients
The Meat Mixture
- 500 grams Ground Beef (80/20 fat ratio for juiciness)
- 250 grams Ground Pork (adds tenderness and flavor)
- 1 large Red Onion (grated and squeezed to remove excess liquid)
- 2 cloves Garlic (minced into a paste)
- 2 thick slices Stale Crusty Bread (crusts removed, soaked in water or milk)
- 1 large Egg (lightly beaten)
Herbs and Seasoning
- 1/4 cup Fresh Spearmint (finely chopped; the secret Greek ingredient)
- 1/4 cup Fresh Parsley (finely chopped flat-leaf)
- 1 tablespoon Dried Oregano (preferably Greek wild oregano)
- 1 tablespoon Ouzo (optional, for a subtle anise aroma)
- 1 tablespoon Red Wine Vinegar (helps tenderize the meat)
- 1 tablespoon Extra Virgin Olive Oil (for the mixture)
- 1.5 teaspoons Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
For Frying
- 1 cup All-purpose Flour (for dredging)
- 2 cups Vegetable Oil (for shallow frying)
- 1 piece Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Place the stale bread slices in a bowl of water or milk and let them soak for 5-10 minutes until completely soft.
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2
Grate the red onion using the coarse side of a box grater. Squeeze the grated onion firmly between your hands to remove as much liquid as possible; this prevents the meatballs from becoming soggy.
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3
Squeeze the soaked bread thoroughly to remove all excess moisture. Crumble the softened bread into a large mixing bowl.
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4
To the bowl with the bread, add the ground beef, ground pork, grated onion, minced garlic, egg, mint, parsley, oregano, Ouzo, vinegar, olive oil, salt, and pepper.
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5
Using your hands, knead the mixture vigorously for at least 5 minutes. This breaks down the proteins and ensures a light, airy texture rather than a dense one.
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6
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This resting period allows the flavors to meld and makes the mixture easier to shape.
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7
After chilling, scoop about 1 tablespoon of the mixture and roll it between your palms to form a ball roughly the size of a walnut.
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8
Place the flour in a shallow bowl. Lightly dredge each meatball in the flour, shaking off any excess so only a very thin coating remains.
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9
In a large, heavy-bottomed skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
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10
Carefully place the meatballs in the hot oil in batches. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy meatballs.
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11
Fry the meatballs for 6-8 minutes, turning them occasionally with a slotted spoon, until they are deep golden brown and crispy on all sides.
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12
Use a slotted spoon to transfer the cooked meatballs to a plate lined with paper towels to drain any excess oil.
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13
Serve immediately while hot, garnished with a generous squeeze of fresh lemon juice and a sprinkle of extra oregano.
💡 Chef's Tips
For the softest texture, never skip soaking the bread; breadcrumbs are a poor substitute as they make the meatballs too dense. If you don't like Ouzo, you can omit it, but it provides a very subtle, authentic 'back-note' flavor that is traditional in many Greek regions. Always wet your hands slightly with water or a little olive oil when rolling the balls to prevent the meat from sticking to your skin. Ensure the oil is hot enough before frying; if a small piece of bread sizzles immediately when dropped in, the oil is ready. To make them ahead, you can fry them and then reheat them in a 350°F oven for 10 minutes to restore the crunch.
🍽️ Serving Suggestions
Serve with a bowl of chilled, garlicky Tzatziki for dipping. Pair with a crisp Greek salad (Horiatiki) and warm pita bread. Serve as part of a meze platter alongside Kalamata olives, feta cheese, and dolmades. Accompany with a glass of chilled Assyrtiko white wine or a glass of Ouzo on ice. For a main meal, serve over a bed of buttery rice pilaf or with fried potatoes.