📝 About This Recipe
Transport your family to the sun-drenched shores of Greece with these traditional Keftedes, the ultimate crowd-pleaser for little explorers. These aren't your average meatballs; they are uniquely scented with fresh mint and a hint of cinnamon, then pan-fried until they achieve a signature golden-brown crust that kids love. Light, airy, and bursting with herby freshness, they serve as a perfect introduction to global flavors for even the pickiest of eaters.
🥗 Ingredients
The Meatball Mix
- 1 lb Ground Beef (80/20 lean-to-fat ratio for juiciness)
- 1/2 lb Ground Pork (adds tenderness and flavor)
- 1 medium Red Onion (grated and squeezed of excess liquid)
- 2 cloves Garlic (minced very fine)
- 2 slices Stale White Bread (crusts removed, soaked in water and squeezed dry)
- 1 large Egg (beaten)
Herbs and Seasonings
- 1/4 cup Fresh Mint (finely chopped)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon Dried Oregano (preferably Greek variety)
- 1/4 teaspoon Ground Cinnamon (the secret authentic touch)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Ouzo or Red Wine Vinegar (helps tenderize the meat)
For Frying
- 1/2 cup All-purpose Flour (for dredging)
- 1/2 cup Extra Virgin Olive Oil (for shallow frying)
- 1 Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
In a small bowl, soak the slices of stale bread in water for about 5 minutes until completely soft. Squeeze the bread firmly with your hands to remove as much water as possible; it should look like a damp paste.
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2
Grate the red onion using the coarse side of a box grater. Place the grated onion in a sieve and press down to discard the bitter juices; this prevents the meatballs from being too soggy.
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3
In a large mixing bowl, combine the ground beef, ground pork, the squeezed bread paste, and the grated onion.
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4
Add the minced garlic, beaten egg, chopped mint, parsley, dried oregano, cinnamon, salt, pepper, and the tablespoon of ouzo or vinegar.
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5
Using your hands, knead the mixture thoroughly for at least 3-5 minutes. This 'massaging' of the meat develops the proteins and ensures the meatballs are light and airy rather than dense.
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6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and makes the mixture easier to shape.
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7
After chilling, scoop about 1.5 tablespoons 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 dish. Lightly roll each meatball in the flour, shaking off any excess. You want a very thin, translucent coating.
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9
In a large heavy-bottomed skillet, heat the olive oil over medium-high heat until shimmering. To test if it's ready, drop a pinch of flour in; if it sizzles immediately, you're ready to fry.
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10
Carefully add the meatballs to the pan in batches, being careful not to crowd them. Crowding the pan drops the oil temperature and leads to greasy meatballs.
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11
Fry the meatballs for 8-10 minutes, turning them frequently with tongs or a spoon, until they are deep golden brown and crispy on all sides.
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12
Using a slotted spoon, 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, with a generous squeeze of fresh lemon juice over the top to brighten the flavors.
💡 Chef's Tips
Don't skip the bread-soaking step; this 'panade' is the secret to a tender, moist interior that kids prefer over tough meatballs. Grating the onion instead of chopping it ensures the flavor is evenly distributed and no 'crunchy bits' of onion scare off picky eaters. If you don't have ouzo, red wine vinegar provides the necessary acidity to break down the meat fibers for a softer texture. Always chill the meat mixture before frying; it helps the meatballs hold their round shape without needing extra flour inside. For a healthier version, you can bake them at 400°F (200°C) for 20 minutes, though you will miss that signature crispy fried crust.
🍽️ Serving Suggestions
Serve with a side of cool, creamy Tzatziki sauce for dipping. Pair with warm, fluffy pita bread and a simple cucumber and tomato salad. Serve alongside 'Greek Fries' seasoned with oregano and sea salt. A cold glass of sparkling water with a splash of pomegranate juice makes a fun 'fancy' drink for kids. For a complete meal, add a side of lemon-herb rice or orzo pasta.