Greek meatballs - Keftedakia
A traditional Greek recipe for making Keftedakia.
Ingredients
- 500 grams lean minced meat
- 1 onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 1 tbsp tomato paste
- 1 tsp oregano
- 1/3 cup fresh parsley (chopped)
- 1/3 cup fresh mint (chopped)
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 70 grams stale bread soaked in water and squeezed to remove the excess water
For Frying Keftedakia
- flour for dredging
- olive oil
Instructions
Prepping Keftedakia
- Place bread into a small bowl and add water to soak the bread. Let sit at least 5 minutes, then squeeze out the water using a sieve.
- Have the onions, garlic, mint and parsley chopped and ready to go.
- Place meat, egg, wet bread mix, oregano, vinegar, oil, tomato paste, salt and pepper into a bowl. Add the onions, garlic, mint and parsley. Mix and knead well, to get the flavors distributed evenly through the meat.
- Cover the bowl, let marinate 30 minutes or refrigerate overnight.
Baking Keftedakia
- Measure out about 30 grams for each meatball and shape into a ball. Place onto baking tray covered with baking paper. Sprinkle each meatball with a little olive oil..
- Bake for thirty minutes at 360 F or 180 C. After 15 minutes flip them over.
Frying Keftedakia
- Measure out about 30 grams for each meatball and shape into a ball. Place onto a large plate.
- Measure out about 1 cup of flour into a bowl.
- Set up the fyring pan. In a large skillet, pour in either corn oil or vegetable oil, enough to cover the meatballs half way up. Warm up the oil.
- Dredge about 10 - 15 meatballs at a time, roll and shake off excess flour, place into hot oil, until nicely browned on all sides.
- Once browned, remove from heat and place onto a plate with kitchen paper to absorb the excess oil.