Greek · Dinner
Fried Pork Meatballs
Keftedes are Greek deep-fried pork meatballs bound with soaked bread and fresh mint, seasoned with oregano, onion and garlic. Fried until golden with a crisp exterior and juicy centre, served hot with lemon wedges and thick yogurt for dipping.
$4
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
583Calories
30.4gProtein
42.5gFat
20.1gCarbs
3.9gSugar
1.8gFiber
987mgSodium
255mgChol
10.9gSat Fat
560mgPotassium
110mgCalcium
3.1mgIron
1.1mcgVitamin B12
6.5mgVitamin C
Goes well with
Greek Lager or Pilsner
local
Greek Coffee (Elliniko)
international
low-carb
herb-salt
hidden-gems
Instructions
1
Prep
Tear bread into a bowl, pour milk over it and soak 5 minutes until soft, then squeeze out excess liquid with your hands.
2
Build
Combine pork, soaked bread, onion, garlic, mint, oregano, parsley, egg, salt and pepper in a bowl; mix with hands until tacky.
3
Chill
Cover and refrigerate 20 minutes until the mixture firms up and holds its shape.
4
Fry
Heat olive oil in a deep pan over medium heat to 325°F; fry meatballs 5–6 minutes, turning occasionally, until deep golden and no pink remains inside.
5
Plate
Arrange meatballs on a plate with lemon wedge and yogurt dollop on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g pork-ground
- 2 slice2 slice white-bread, crusts removed (about 1 oz / 30g)
- 4 tbsp4 tbsp whole milk
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fresh mint
- 2 tsp2 tsp oregano-dried
- 2 tbsp2 tbsp fresh parsley
- 22 eggs
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black-pepper
- 4 tbsp4 tbsp all-purpose-flour, for dusting
- 2 cup480ml olive-oil, for frying
- 22 lemon wedge, to serve
- 4 tbsp4 tbsp plain-yogurt, to serve
