Greek Meatballs

Juicy Greek Meatballs (Keftedes), beautifully flavoured with red onion, parsley, a hint of mint and dried oregano with a slightly crispy surface. See recipe video below.

Greek Meatballs

Ingredients
MEATBALLS:
  1. 1 red onion, grated
  2. 500g / 1 lb beef mince (ground beef) (or lamb!)
  3. 200g / 6.5oz pork mince (ground pork), or more beef
  4. 2 garlic cloves, minced
  5. 1 cup / 60g panko breadcrumbs (or use normal)
  6. 1 egg
  7. 1/4 cup fresh parsley, finely chopped
  8. 6 large mint leaves, finely chopped (spearmint if you can, it's authentic)
  9. 1/2 tsp dried oregano
  10. 1 tbsp extra virgin olive oil
  11. 3/4 tsp salt
  12. Black pepper

COOKING / SERVING:
  1. 1/2 cup flour any white
  2. 3 tbsp olive oil
  3. Finely chopped parsley optional, for garnish
  4. Tzatziki (Note 5) or Greek yoghurt

Instructions
  • 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.