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Keftedakia (Greek Meatballs)

Keftedakia (Greek Meatballs)

Main Course

  • 4

    Number of People

  • Affordable

    Cost

  • Very easy

    Difficulty

  • Prep time

  • Cook time

  • 20 min

    Rest time

Ingredients

  • 500 g minced beef
  • 1 onion, peeled and finely chopped
  • 10 sprigs of chopped parsley
  • 100 g sandwich loaf
  • 50 ml milk
  • 3 tablespoons of olive oil
  • 1 tablespoons of cider vinegar
  • 30 g flour
  • Salt, pepper
  • Olive oil

Preparation

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1. Soak the sandwich loaf in the milk.

2. In a bowl, mix the chopped meat, onion and soaked sandwich loaf.

3. Add the parsley, three spoonfuls of oil, vinegar, salt and pepper. Mix together well until the filling becomes thick and doesn’t stick to the hands.

4. Make identically shaped small balls then roll them in flour. Set on a plate and then place them in the fridge for 20 minutes.

5. Heat up the olive oil in a frying pan then cook the balls for around ten minutes until they are golden brown.

6. Put the balls on some kitchen paper to absorb any excess oil.

Tip: Serve the balls with a white sauce and some pita bread.

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