Greek Traditional Meatballs
This recipe yields tender, flavorful meatballs that are perfect as an appetizer (meze) with tzatziki, in a pita sandwich, or as a main course with a side of lemon potatoes or rice.
Ingredients
500g (about 1.1 lbs) ground beef (or a 50/50 mix of beef and pork for more flavor and tenderness)
1 large onion, grated
2 cloves garlic, minced
1 large slice of stale bread, crusts removed
50ml (about 1/4 cup) milk or water
1 large egg, lightly beaten
1/4 cup fresh mint, finely chopped (or 2 tsp dried)
1/4 cup fresh parsley, finely chopped
1 tsp dried oregano
1 tsp ground cumin (optional, but highly traditional)
1 tsp salt (or to taste)
1/2 tsp freshly ground black pepper
Olive oil or vegetable oil, for frying
All-purpose flour, for dredging (about 1/2 cup)
Instructions
Soak the Bread: Place the slice of bread in a shallow dish and pour the milk or water over it. Let it soak for a few minutes until soft. Once soft, squeeze out the excess liquid completely with your hands. This step (a technique called "paximadi") is the secret to incredibly tender meatballs.
Combine the Ingredients: In a large bowl, combine the ground meat, grated onion (with its juices), minced garlic, and the soaked, squeezed-out bread. Add the beaten egg, chopped mint, parsley, oregano, cumin, salt, and pepper.
Mix Gently: Using your hands, mix everything together until just combined. Do not overmix, as this will make the meatballs tough. The mixture will be soft and moist.
Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 30-60 minutes. This is a crucial step as it allows the flavors to meld and makes the mixture much easier to shape.
Shape the Meatballs: Take the mixture out of the fridge. With lightly oiled or damp hands, shape the mixture into oval or round meatballs, about the size of a walnut for appetizers (keftedakia) or a little larger for a main course. Place them on a plate or tray.
Dredge in Flour: Just before frying, lightly dredge each meatball in the all-purpose flour, shaking off any excess. This will help create a beautiful, crispy crust.
Fry to Perfection: In a large skillet, heat about 1 cm (1/2 inch) of oil over medium-high heat. To test if the oil is ready, drop a small piece of the mixture in; it should sizzle gently.
Fry the meatballs in batches, being careful not to overcrowd the pan, for about 6-8 minutes, turning frequently, until they are golden brown and cooked through.
Remove with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serving Suggestions
As a Meze (Appetizer): Serve warm or at room temperature with a big dollop of Tzatziki, lemon wedges, and a sprinkle of extra oregano. They are perfect for sharing!
As a Main Course: Serve with Greek Lemon Potatoes, rice pilaf, or a classic Horiatiki (Greek salad).
In a Sandwich: Stuff them into a warm pita bread with tomatoes, sliced red onion, a few fries, and a generous drizzle of tzatziki for an authentic Greek street-food experience.
Chef's Tips & Variations
Baking Option: For a healthier version, you can bake them. Preheat your oven to 200°C (400°F). Arrange the floured meatballs on a baking sheet lined with parchment paper, brush or spray them lightly with oil, and bake for 20-25 minutes, turning once, until golden and cooked through.
The "Sauce" Version (Youvarlakia): These same meatballs can be cooked in a delicious Avgolemono (egg-lemon) sauce. Simply shape the meatballs, place them in a pot, add just enough water or broth to cover, and simmer for about 30 minutes. Then, temper eggs with lemon juice and slowly add the hot cooking liquid to create a creamy sauce to pour over the meatballs and rice.
Wine Pairing: A robust Greek red wine like an Agiorgitiko or a glass of ice-cold Ouzo or Tsipouro pairs perfectly.
Kali Orexi! (Enjoy your meal!)