Viva’s Greek meatballs (KEFTEDES) WITH HERB
1 red onion, grated
250g / 1 lb beef mince (ground beef) (or lamb!)
250g / 6.5oz pork mince (ground pork), or more beef
2 garlic cloves, minced
1 cup / 60g Day old bread in water squeezing excess out. Tear into small pieces and add in the bowl
1/4 cup fresh mint finely chopped
1 medium tomato grated
1/2 tsp dried oregano
1/2 teaspoon common
1 tbsp extra virgin olive oil
Black pepper and salt
COOKING / SERVING:
1/2 cup flour white
Corn oil for frying
Finely chopped parsley optional, for garnish
Grate the onion straight into a large bowl, then add remaining Meatball ingredients. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
Optional: Refrigerate for 1 hour – makes them easier to roll + retains round shape when cooking.
Measure out heaped tablespoons and dollop onto a work surface – should make around 32 – 35. Then roll into balls.
Heat most of the oil in a large skillet over medium high heat (medium if you have a strong gas stove). Use enough oil to cover the surface of the skillet.
Cook in 2 to 3 batches: Dredge meatballs lightly in flour, shaking off excess, then place in the skillet. Roll them around and cook for 5 – 6 minutes, until nicely browned all over. Remove onto plate, cover to keep warm and repeat with remaining meatballs.
The pan-frying method is the traditional way and the meatballs are slightly juicier.