Keftedakia Greek Meatballs
Transport your taste buds to the heart of the Mediterranean with *Keftedakia Greek Meatballs*, a classic dish bursting with rich, aromatic flavors. These bite-sized meatballs are crafted from a tender blend of ground beef and pork, enhanced with fragrant herbs like parsley and mint, a touch of ground cumin, and the subtle sweetness of grated onion. A soak of breadcrumbs in milk ensures a perfectly moist texture, while a quick fry in olive oil gives them a golden, crispy exterior. Perfect as an appetizer, party snack, or part of a larger feast, keftedakia are best served with a dollop of creamy tzatziki, fresh pita bread, or a vibrant Greek salad. Easy to prepare and packed with authentic Greek flavors, this recipe is a must-try for anyone looking to bring a little sunshine to their table!
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 1 large Yellow onion, finely grated
- 2 pieces Garlic cloves, minced
- 1 large Egg
- 2 tbsp Fresh parsley, finely chopped
- 1 tbsp Fresh mint, finely chopped
- 100 g Breadcrumbs
- 60 ml Milk
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 250 ml Olive oil (for frying)
Instructions
In a large mixing bowl, combine the ground beef and ground pork.
Add the grated onion, minced garlic, egg, chopped parsley, and chopped mint to the meat mixture.
In a small bowl, soak the breadcrumbs in milk for 1-2 minutes until softened, then add them to the meat mixture.
Season the mixture with ground cumin, dried oregano, salt, and black pepper. Mix everything thoroughly with your hands until well combined but do not overmix.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
After chilling, remove the mixture from the refrigerator and shape it into small meatballs, about 1 inch (2.5 cm) in diameter.
Heat the olive oil in a large frying pan over medium heat. Once the oil is hot, fry the meatballs in batches, being careful not to overcrowd the pan.
Cook the meatballs for about 6-8 minutes, turning them occasionally, until they are evenly browned and cooked through.
Remove the cooked meatballs from the pan and place them on a plate lined with paper towels to drain excess oil.
Serve the keftedakia warm with a side of tzatziki sauce, pita bread, or a fresh Greek salad.
Nutrition Facts
Calories |
4752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 409.9 g | 526% | |
| Saturated Fat | 96.4 g | 482% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 631 mg | 210% | |
| Sodium | 4542 mg | 197% | |
| Total Carbohydrate | 110.3 g | 40% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 21.1 g | ||
| Protein | 169.8 g | 340% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 418 mg | 32% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1988 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
