…There can be no ‘Anna’s family’ recipe journal without a recipe for keftedhes (Greek meatballs)
If I am hoping that my kids will at some point come to this blog searching for a recipe that Mom makes, then this will probably be the recipe they come searching for.
So who am I to argue?
Keftedhes are great and one of our most loved family recipes. When the children where growing up I loved making them especially, because they’re a great finger food and along with a simple salad, a great family-friendly meal.
I can still see the kids in my mind’s eye toddling along, holding keftedhes in their hands and pleased looks on their faces…
No family get-together is complete without a huge dish of these. Here’s my recipe (which I usually make double of) I usually make them with pork mince, but have also been known to use turkey mince…I don’t see why you couldn’t try making them with chicken mince either.
Personally I wouldn’t make them with beef or lamb mince, they’re both too strong tasting here I feel.
Keftedhes (makes about 25)
500g pork mince
1 lg onion, peeled and then either very finely chopped or almost pureed in a little whizzing machine!
3 slices of white bread, made into breadcrumbs
2 small potatoes, peeled and then grated on the fine ‘shred’ side of the grater
small bunch fresh parsley, finely chopped
1 tsp salt, ground black pepper
1 tsp ground cinnamon
half a tsp ground cloves
1 tsp dried mint.
Put the pork mince in a bowl, then add the onion, egg, bread and the grated potato.
The grated potato must be squeezed out before adding to the bowl as there will be lots of watery liquid which is not needed, if the potato is too wet, the finished meatball mixture will be too wet.
Add the salt, pepper, cinnamon, cloves, mint and parsley.
Mix, with your hands, really well, so that it comes together well.
Shape into large walnut sized balls, or into torpedo shapes (ie an elongated ball) which is the shape I prefer.
Fry in a copious amount of vegetable oil, so that the keftedhes are hidden by oil while they are frying, depending on the size of your saucepan, you should be able to fry between 8-12 at a time.
Don’t have your oil too hot as they need to cook inside before becoming golden brown.
Serve and enjoy!