Juicy Greek fried meatballs (Keftedes)
These juicy fried meatballs are Greece’s favorite finger food. With the tomato salsa and the black garlic chimichurri, they're even better!
Servings: 45 -50 meatballs
Ingredients
- For the meatballs:
- 1.5 pounds (700 grams) minced beef
- 0.7 pounds (300 grams) minced pork (or you can use all beef)
- 1 large onion, finely chopped or grated
- 2 ½ teaspoons fine sea salt
- 1 teaspoon pepper
- 1 tablespoon dried oregano
- ½ cup finely chopped parsley
- 2 eggs
- 1 tomato, grated
- ¼ cup fresh mint, finely chopped (optional)
- ½ teaspoon baking powder (it tenderizes the meat)
- 2 tablespoons olive oil
- 3 cups (180-200 grams) breadcrumbs
- 2-4 tablespoons water
- ¼ cup white wine or ouzo (for wetting your hands while shaping the meatballs)
- Olive oil or vegetable oil for frying
- For the tomato salsa:
- 1 large tomato, finely chopped
- 1 teaspoon e.v. olive oil
- Salt and pepper to taste
- 1 tablespoon capers
- ¼ cup crumbled feta cheese
- 4-5 fresh basil leaves, chopped
- For the black garlic chimichurri:
- ½ cup e.v. olive oil
- 2-3 tablespoons lemon juice
- ½ cup parsley, very finely chopped
- 1 tablespoon sweet red pepper flakes (bukovo)
- Salt and pepper to taste
- 1-2 cloves black garlic, finely grated or minced
- ½ teaspoon dried oregano
Instructions
- Combine all the ingredients for the meatballs in a large bowl, except the water, and mix well with your hands until homogenized.Start adding the water, one tablespoon at a time, until a soft mixture is formed. You may not need all the water.Store the mixture in the fridge for at least half an hour.
- Pour the wine or ouzo in a small plate and wet your hands. Take a small quantity of the meat mixture and shape into a 1 ½ inch ball. Continue with the rest of the meatballs, each time wetting your hands before shaping.
- Pour some oil into a large frying pan, about 1 inch high and heat over medium/high temperature.Fry the meatballs in batches, until browned on one side, flip and fry from the other side (about 8-10 minutes total)
- For the tomato and feta salsa transfer all the ingredients in a bowl and mix to combine. Leave in the fridge for one hour for the flavors to develop.
- For the black garlic chimichurri, shake olive oil and lemon juice in a shaker, add the rest of the ingredients and mix well. Pour into a bowl and leave in the fridge for one hour for the flavors to develop.
- Serve the Greek fried meatballs with fries, baked potatoes, or fluffy rice. Accompany with the two salsas.Eat!
Notes
You can make the black garlic chimichurri in a food processor, but pay attention not to overwork the mixture
