Keftedakia (Greek Meatballs)
Herb-packed pork and beef meatballs pan-fried until crispy, with lemon and tzatziki.
11 ingredients
5 steps
Ingredients
- 1400g minced pork
- 2200g minced beef
- 31 onion (grated)
- 42 slices bread (soaked in water, squeezed)
- 52 tbsp fresh mint
- 61 tsp dried oregano
- 7½ tsp cumin
- 81 egg
- 9Flour for dusting
- 10Olive oil for frying
- 11Lemon wedges to serve
Instructions
- 1Combine minced meats with grated onion, squeezed bread, mint, oregano, cumin and egg. Season well with salt and pepper.
- 2Mix thoroughly by hand; refrigerate 30 minutes.
- 3Shape into small round balls (walnut-sized); dust lightly in flour.
- 4Heat a good layer of olive oil in a frying pan over medium-high heat.
- 5Fry meatballs in batches, turning, until browned all over and cooked through (8–10 minutes). Drain on kitchen paper. Serve with lemon wedges and tzatziki.