KEFTEDAKIA (GREEK MEATBALLS)

Keftedakia (Greek Meatballs) image

Provided by evelynathens

Categories Meat

Time 40m

Yield 24-30 meatballs

Number Of Ingredients 14

1 lb ground beef
1/2 lb ground pork
1 large onion, minced
2 garlic cloves, minced
salt and pepper
1/2 teaspoon dried oregano
1 1/2 teaspoons dried mint, rubbed
2 slices white bread, crusts removed (from dense sourdough or artisan loaf)
1/4 cup milk
1 tablespoon red wine vinegar
1 egg
1 ounce ouzo liqueur (optional)
flour (for dredging)
oil (for frying)

Steps:

Mix meats, onion, garlic, salt, pepper, oregano and mint.
Remove crusts from bread slices, process into crumbs (I use my mini food processor) and moisten in milk.
Add bread and egg to meat (you can add a shot glass full of ouzo for flavouring at this point, if you like).
Knead mixture so that everything is incorporated evenly. This probably means more handling of the meat than you're usually used to, but it's ok in this particular recipe. The milk does not need to be squeezed out of the bread. It will all come together after kneading into a kind of meat paste.
Refrigerate for at least 1 hour before using (I often make this an evening earlier to use the next day).
Shape into walnut-sized balls, dredge in flour, and saute in hot oil until meatballs are cooked and browned on all sides. (I use olive oil because I have an endless source, but a good vegetable oil, or a combination of vegetable and olive oil would be fine).
Good hot or at room temperature.
Note: To freeze (after cooking) Flash freeze separately. When frozen you can pop them into freezer bag.
Note2: You can also bake these in the oven (you do not need to dredge in flour if you do). They are very good this way, too. Obviously, frying provides a lot of flavour, but sometimes, cutting some calories is also a good thing. ;-).
To heat: Thaw and use as per directions above.