Greek Meatballs (Keftedes)
Greek meatballs called Keftedes have exquisite flavors, are somewhat crunchy, and are utterly amazing!
Equipment
- 1 pan for the oven
Ingredients
- 250 g beef or pork mince
- 1 clove finely minced garlic
- 2 tbsp mustard
- 1 egg
- 1 tbsp all-spice powder
- 50 g breadcrumbs
- 2 tbsl olive oil extra virgin
- 80 ml light thickened cream
- 2 tbsp onion powder
- 1 tbsp garlic powder optional
- salt and pepper to taste
Instructions
- Set the oven’s temperature to 200°C (non-fan forced) or 180°C (fan forced).
- Combine all the ingredients in a bowl and stir until a uniform, smooth consistency is reached.
- Using the palms of your hands, form the mixture into 4 cm round balls and lightly press them.
- Pour oil into a frying pan and place it over a medium stove element to heat.
- Fry a few meatballs at a time in hot oil until they are golden brown all over, then transfer them to a baking sheet to finish cooking.
- Bake the meatballs on the baking sheet for 15 to 20 minutes, or until thoroughly heated through.
- Take the dish out of the oven, then serve it hot with pita bread and tzatziki.
Notes
In addition to pita bread, cucumbers, tomatoes, kalamata olives, and tzatziki sauce, they are frequently served as a component of a mezze plate.
The Greek side dish or snack known as Keftedes is a meatball. They are pan-fried and gently dusted, which makes them different from most meatballs and gives them unique crispiness.