This is a recipe for soft, juicy and aromatic meatballs (Keftedes), the way my mum makes them for me for the last few decades. Unbelievably tasty!
You can find some photos here.
Ingredients
- 500 gr (18 oz) ground veal.
- 1 onion.
- A small bunch of flat-leaf parsley.
- 20-30 leafs of fresh spearmint.
- 1 egg.
- 2 garlic cloves
- 3-4 pieces of fresh bread for toast, shredded into small pieces.
- 1 shot of Ouzo or any other anise seed-based spirit.
- 1 tablespoon dried oregano.
- 1 tablespoon salt.
- ½ tablespoon ground pepper.
- ½ cup of all-purpose flour.
- 1 cup of extra virgin olive oil.
Instructions
- Add the onion (cut in large pieces), parsley, spearmint and garlic in a blender and create a coarse mixture.
- In a large bowl, add the veal, mixture from the blender, bread, egg, Ouzo and oregano. Season with salt and pepper and knead the mix well. Cover with cling film and leave in in the fridge for an hour at least.
- Heat up the olive oil in a large frying pan on medium-high heat.
- Use the mixture and make the meatballs. They should be a bit smaller than a golf ball. Cover them slightly with flour and start frying them when the oil is hot. Keep frying until they get golden brown on both sides.
- Enjoy the meatballs with fresh salad and homemade fries.
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