In Greece, keftedes (cutlets of small sizes) are very popular: you can try them absolutely in any restaurant or tavern. Usually, Greek keftedes is served with French fries and Greek salad. In addition, many housewives use small meatballs to fill hot sandwiches and snacks for wine or beer.
Savoury Greek KeftedesPrint Recipe
- 700 grams of minced beef
- 130 ml of milk, cream diluted with boiled water
- 200 grams of white breadcrumbs
- 2 chicken eggs
- 1 teaspoon of chopped mint
- A small bunch of parsley
- 1 apple core
- 1 onion
- Coarse salt and spices for minced meat
- Some cooking oil for frying
- Soak the crumb of white bread in warm milk.
- Peel the apple and remove the pit core. Grate it coarsely.
- Peel your onion and chop it into tiny pieces (you can even grate on a coarse grater).
- Wash the parsley, dry with a paper towel, and chop finely.
- Grind fresh or dried mint with a sharp green knife.
- In a deep bowl, place all the prepared ingredients and minced meat. Add pepper and salt.
- Leave in a covered bowl for a few hours to soak. It is better if the stuffing is left in a cool place the whole night.
- After wetting your hands in water (vegetable oil), roll small balls of minced meat. The size of the cutlet should be no larger than a large plum.
- Heat the oil in a skillet or large deep frying pan and fry the meatballs until golden brown crust forms.
- Reduce heat and cover the pan with a lid. Continue to cook keftedes for a few more minutes until ready.
- Put the finished meatballs on a paper towel to absorb excess fat.
- Serve keftedes hot.