I promise that this will be my last Greek food post for awhile. If you aren’t a fan… check back, I won’t stay in this rut forever!
Oh how I wish there was a way to make a meatball look prettier. The little sprig of mint on the plate helped, but still, the ol’ meatballs just aren’t looking nearly as good as they tasted. These are the best meatballs that I have ever made. The wine soaked bread and the fresh mint set them apart from your usual Italian balls of meat.
I do respect the sensitivity vegetarians have for animal life. But, I am omnivorous and must say that I enjoyed rolling these little balls in flour and frying them up to crispy perfection. Try them alongside this Greek Peasant Salad.
Keftedes – Greek Meatballs
3 cups stale white bread, cut in 1 inch cubes
3/4 cups water
1/2 cup dry white wine
2 Tablespoons butter
1 large onion, finely chopped
1 T salt
1/2 teaspoon pepper
1 teaspoon dried Greek oregano
2 lbs. minced/ground beef
1/2 lb. minced/ground pork
3 T chopped fresh mint
flour and olive oil for frying
Soak the bread in the water and wine in a bowl. Heat butter in a skillet and add onion. Cook a minute or two until just translucent. Mix meats, soaked bread, onions, salt , pepper and mint. Use your hands to combine well. Let the mixture stand for 20 minutes or overnight covered tightly in the fridge.
Shape into small meatballs or patties. Roll lightly in flour. Fill skillet with about 1/2 – 1 inch of olive oil and heat. Shallow fry the meatballs until golden brown on all sides. Serve as an appetizer, with your favorite red sauce or with a side of tzatziki yogurt sauce.