Kali Orexi’s Keftedes – Greek Meatballs Recipe
Greek meatballs are a popular appetiser ideal for a meze platter accompanied by Tzatziki.
KO’s Greek Meatballs recipe has been refined and improved over a lifetime by one of Kali Orexi’s favourite guests, Vasiliki, and demonstrated by me, Christine, using the quick and easy-to-follow, hands-only video format. These meatballs are an absolute crowd-pleaser whether served as an appetizer; part of a feasting spread at a celebration; or as a main at a family dinner with a Greek Salad, roasted potatoes and Tzatziki.
Make them now and prepare for applause!
Ingredients
- For the Greek Meatballs…
- 400 g minced beef topside
- 100 g minced pork shoulder
- 2 eggs
- 2 medium onions finely grated or processed
- 1 garlic clove finely crushed
- 1 large bunch parsley washed and finely chopped
- 1 small bunch mint washed and finely chopped
- 1/2 soup spoon dried oregano
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 4 heaped tablespoons fine breadcrumbs
- 2 heaped tablespoons flour self-raising
- 2 tablespoons olive oil extra virgin
- 1-2 teaspoons vinegar
- Additional oil for cooking the meatballs
Method
- How to prepare the Greek Meatballs…
- Prepare the onions, garlic and herbs
- Using your hands, combine all of the ingredients well in a large mixing bowl
- Check that the mixture isn’t too soft by rolling a meatball and confirming that it retains its shape. If the meatball doesn’t hold its shape, you may need to add some more breadcrumbs or self-raising flour. It’s best to err on the side of the mixture being too soft rather than too hard though, as this will be reflected in the cooked version
- Add enough oil to the frypan to cover 2/3 of a meatball
- Heat the oil over a medium flame
- While the oil is heating up, roll the mixture into balls of approximately 4cm diameter
- Once the oil is ready for frying, place the meatballs into the frying pan
- When the meatballs have browned on one side, turn them over and cook them until they brown on the other side as well
- Remove the meatballs from the frying pan and place them on a dish lined with paper towelling to absorb the excess oil
- Serving the Greek Meatballs
- Meatballs are extremely versatile. They are great on their own, with tzatziki or a tomato sugo as an appetizer, or even as a main meal when served with a generous Greek Salad and roast potatoes
Watch the video
Key Points
"> Key Points The meatballs can be cooked immediately or the meatball mixture can be placed in the refrigerator for up to two days – if the minced meat is absolutely fresh – and then rolled into meatballs or hamburger patties and cooked The meatballs can be fried, grilled as patties on a barbeque or even baked with a much smaller quantity of oil