Margaret's Keftedes (Greek Meatballs)

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.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 522 Calories

Ingredients

• 2 tablespoons milk
• vegetable oil for frying
• 4 eggs
• 1 teaspoon salt
• ground black pepper to taste
• 1 onion, quartered
• 1 clove garlic
• 4 slices white bread, torn into pieces
• 4 teaspoons dried mint
• 0.5 pound ground beef
• 0.5 pound ground lamb
• 0.5 cup all-purpose flour for dredging

Recipe Instructions

Step 1

Moisten the bread pieces with the milk in a large bowl, and set aside.

Step 2

Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped.

Step 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.

Step 4

Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter.

Step 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.

Step 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.

Step 7

Drain meatballs on a paper towel-lined plate. Repeat with remaining meatballs.