Keftedes -Greek Meatballs

These bad boys are usually small spheres dusted in flour and fried, but they hold up really well to grilling! There's nothing groundbreaking to these meatballs, just a classic tried and tested method/recipe from Mama Kathy. One could go healthier by using leaner meat, but then what's the point?!

Meatball Recipe (Makes 15 small patties)

2 lbs Beef 80%

1 large (yellow) onion- grated or crushed in a food processor

1 large egg

1 garlic clove minced

4 oz bread (white, no crusts) - Soaked in water, then strained

1 Tbsp Allspice

1 Tbsp Cumin

1 Tsp Greek Oregano

2 Tbsp Salt

1 Tsp Black pepper

1 Tbsp olive oil.

Optional additions: Fresh Mint, or Parsley.

Steps

• Blend all of the ingredients together in a large mixing bowl, try to incorporate the egg and wet bread evenly. Avoid overworking the mixture as you run the risk of a paste-like texture.

• Let the mixture Cool for 1hr (refrigerated).

• Shape into ovals/spheres , 2 inches in length, 1 inch width

• Add water to your hands to help shape if too much of the mixture is sticking to your hands.

• Grill on oiled grates. Sear on high heat, on one side, then flip and cook through on medium heat. 10-15 minutes total. Bonus points for rotating the patties 45 degrees while searing on high heat to achieve a nice cross hatch grill mark!

• Eat Immediately!

These can be enjoyed straight up, with lemon, with Tzatziki , Feta, or as is popular in northern Greece, spicy mustard and ketchup.

We'll follow up in a later post about Greek street food sandwiches! But here's a hint: Meatballs, Pita Bread, Onions, Tomato, and your preferred condiment.