Margaret's Keftedes (Greek Meatballs)
Description
This is my yia yia's recipe--a family favorite straight from the village of Kyparissia. Serve as an appetizer or with tzatziki, Greek salata, and pita or pasta for a full meal. They taste best served at room temp and make for wonderful leftovers. If you don't care for lamb, try using all beef instead.
Ingredients
•
4 slices white bread, torn into pieces
•
2 tablespoons milk
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1 clove garlic
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1 onion, quartered
•
4 teaspoons dried mint
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1 teaspoon salt
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ground black pepper to taste
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1/2 pound ground beef
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1/2 pound ground lamb
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4 eggs
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1/2 cup all-purpose flour for dredging
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vegetable oil for frying
Directions
1
Moisten the bread pieces with the milk in a large bowl, and set aside.
2
Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped.
3
Add the onion mixture to the bowl with the moist bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly blended.
4
Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter.
5
Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away.
6
Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes.
7
Drain meatballs on a paper towel-lined plate. Repeat with remaining meatballs.