Keftedes are meatballs and each family has its own recipe depending on which part of the country they come from.u00c2u00a0u00c2u00a0u00c2u00a0 All Greek meatballs are made with soaked bread, others soak it in water and others in milk.u00c2u00a0 Usually ground beef is added, garlic and oregano.u00c2u00a0 Some add spices such as allspice or cumin and in the islands they add wine vinegar and in some parts ouzo.
The Cypriot meatballs are always made with ground pork and grated potato and are full of flavour. Mixed pork and beef mince may also be used. The traditional way of making them is using only grated raw potato and of course the flavours of Cyprus which is mint and cinnamon.
The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!
Keftedes:u00c2u00a0 Greek meatballs
Time of preparation: 15u00e2u0080u00b2
Frying time: 20 – 30u00e2u0080u00b2
Yields: about 52 meatballs
1 kilo ground beef
4 slices white bread without the crust
- 1 cup milk
2 red onions, minced
2 cloves garlic, minced
- 1/4 cup finely chopped oregano
- ½ tsp allspice
- 1 tablespoon dried oregano
- 1 tablespoon wine vinegar
A handful fresh or 2 tablespoons dried mint
- 2 eggs
- Salt and freshly ground black pepper
- Flour, for dredging
Olive oil for frying
- Remove the crust from the bread and soak in milk.u00c2u00a0u00c2u00a0 When soft, squeeze to drain the milk.
- In a food processor add one of the eggs together with the onions and garlic and process.u00c2u00a0 Add to the minced meat together with the bread, the mint and finely chopped oregano, the other egg, salt, pepper and allspice.
- Mix very well.
- Leave the mixture in the refrigerator for about ½ an hour or more.
- Shape them into small round balls or oval before frying.
- Dredge them in flour and fry them in hot olive oil on medium heat, until browned on all sides through the middle.
Drain on paper towels and serve as is, with roasted vegetables or Greek Salad and tzatziki or Garlicky cucumber yoghurt salad.
Other relevant recipes:
Soutzoukakia Smyrneika (meatballs in tomato sauce)
Meatballs in pomegranate sauce
Giouvalakia (meatballs in avgolemono (egg-lemon) sauce
Sheftalia in Pita