Greek Meatballs


Juicy Greek Meatballs (Keftedes), beautifully flavoured with red onion, parsley, a hint of mint and dried oregano with a slightly crispy surface. See recipe video below.

Juicy Greek Meatballs (Keftedes), beautifully flavoured with red onion, parsley, a hint of mint and dried oregano with a slightly crispy surface. See recipe video below.

Ingredients
  • MEATBALLS:
  • 1 red onion, grated
  • 500g / 1 lb beef mince (ground beef) (or lamb!)
  • 200g / 6.5oz pork mince (ground pork), or more beef
  • 2 garlic cloves, minced
  • 1 cup / 60g panko breadcrumbs (or use normal)
  • 1 egg
  • 1/4 cup fresh parsley, finely chopped
  • 6 large mint leaves, finely chopped (spearmint if you can, it's authentic)
  • 1/2 tsp dried oregano
  • 1 tbsp extra virgin olive oil
  • 3/4 tsp salt
  • Black pepper
  • COOKING / SERVING:
  • 1/2 cup flour any white
  • 3 tbsp olive oil
  • Finely chopped parsley optional, for garnish
  • Tzatziki (Note 5) or Greek yoghurt
Instructions
  1. Grate the onion straight into a large bowl, then add remaining Meatball ingredients. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
  2. Optional: Refrigerate for 1 hour - makes them easier to roll + retains round shape when cooking.
  3. Measure out heaped tablespoons and dollop onto a work surface - should make around 32 - 35. Then roll into balls.