Keftedakia Greek Mint and Ouzo Flavored Meatballs
Delight in the bold and aromatic flavors of Greece with Keftedakia, traditional Greek meatballs infused with fresh mint and a splash of ouzo for a unique aniseed twist. These tender, bite-sized morsels combine a savory mix of ground beef and pork with fragrant herbs like parsley and oregano, subtly elevated by a hint of cinnamon. Perfectly pan-fried to golden perfection in olive oil, these meatballs are as irresistible as they are versatile. Whether served as a meze with creamy tzatziki, paired with warm pita, or enjoyed as part of a hearty meal, Keftedakia are a must-try for lovers of Mediterranean cuisine. Ready in just under an hour, this recipe is a celebration of vibrant Greek ingredients and cooking techniques.
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Recipe Information
Ingredients
- 500 grams ground beef
- 250 grams ground pork
- 1 large yellow onion, finely grated
- 2 cloves garlic cloves, minced
- 100 grams breadcrumbs
- 3 tablespoons fresh mint, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 large egg, beaten
- 2 tablespoons ouzo
- 1 teaspoon dried oregano
- 0.25 teaspoons ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 tablespoons olive oil, for frying
Instructions
In a large mixing bowl, combine the ground beef and ground pork using clean hands or a spoon.
Add the grated yellow onion, minced garlic, breadcrumbs, chopped mint, and parsley to the meat mixture.
Pour in the beaten egg and ouzo, then sprinkle with dried oregano, ground cinnamon, salt, and black pepper.
Mix everything thoroughly until the ingredients are well incorporated. Avoid overmixing to keep the meatballs tender.
Cover the bowl with plastic wrap and let the mixture rest in the refrigerator for 30 minutes to allow the flavors to meld.
After resting, form the mixture into small meatballs, about the size of a ping pong ball (approximately 1.5 inches in diameter).
Heat the olive oil in a large frying pan over medium heat.
Working in batches, fry the meatballs for about 3-4 minutes per side until they are golden brown and fully cooked on the inside. Turn occasionally to ensure even browning.
Remove the cooked meatballs from the pan and drain on a plate lined with paper towels.
Serve the Keftedakia warm with a side of tzatziki sauce, fresh lemon wedges, or bread. Enjoy!
Nutrition Facts
Calories |
2904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.2 g | 263% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 4532 mg | 197% | |
| Total Carbohydrate | 85.9 g | 31% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.7 g | ||
| Protein | 170.2 g | 340% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 273 mg | 21% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1438 mg | 31% | |
*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.
