Keftedes (Greek meatballs)

Bifteki with potatoes and tomato salad

Keftedes (or keftedakia) are a staple in most Greek kitchens (especially mine!).  I can safely say I make these at least once a week.  The Greek Taverna’s mainly serve these as a meze whilst the larger version – bifteki- generally cooked on charcoals and is served as the main.

Even though we have them at home so often, every time we are on our Greek holidays, we alway order them for meze.

You can have them stuffed with feta - bifteki stuffed with feta is so tasty! You can have them cooked in a tomato based sauce, served with spaghetti or rice. You can simply enjoy them plain.

There are many variations even with what meats you use. Pork, veal, lamb or beef, even combine pork and veal for a nice combination, I prefer to make mine with beef. And most regions have there own way of cooking them, with different herbs, some with spices.

This is my mums recipe and I assure you, you will love!

Ingredients

1 kilo beef mince

4 slices of stale bread soaked in milk

1 onion (large) super finely chopped,

1 egg

1/2 tablespoon Olive Oil

1 tablespoon White Vinegar

1 cup shredded continental parsley

Salt and Pepper

Olive for frying

Makes about 40 small or 20 large keftedes

Instructions

Drain excess milk from the bread and put in a food processor to crumb

In a bowl combine all ingredients and mix thoroughly until all combined

Roll the mince mixture in little balls and fry, turning them over frequently until they have cooked through

Ready to serve

I serve these with a Greek salad, lemony roasted potatoes and bread. Greek food is simple to make and so tasty to eat!