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GreekAuthentic Cuisine

Keftedakia

Serves 4 to 6 Appetizer meat, Appetizers

Keftedakia

Keftedakia are the beloved meatballs of Greek home kitchens, a staple that graces tables with the unassuming confidence of a tried-and-true classic. Crafted wherever the familiar scent of olive oil permeates, these meatballs are a nod to the everyday art of Greek cooking, where ingredients are measured by feel and instinct rather than scales and spoons. They find their place on the table any day of the week, often accompanied by stories and laughter.

Biting into a Keftedaki reveals a tender, juicy center, with hints of fresh mint and oregano that transport you directly to the Aegean. The crispy exterior, achieved through a generous fry in olive oil, gives way to savory satisfaction. These meatballs are seasoned to perfection, with salt and pepper coaxing out the flavors of beef and onion, making each bite a small celebration of simplicity and taste.

Ingredients

  • 500 gground beef
  • 1onion — grated
  • 1egg
  • 60 gbreadcrumbs
  • 2 tbspfresh mint
  • 1 tspdried oregano
  • for fryingolive oil
  • to tastefine sea salt and black pepper

Method

  1. Start by finely chopping 1 onion and placing it in a large mixing bowl. Add 500 g ground beef, 60 g breadcrumbs, 1 egg, 2 tbsp finely chopped fresh mint, and 1 tsp dried oregano to the bowl. Season with fine sea salt and black pepper to taste. Use your hands to mix everything together until well combined, ensuring the mixture is uniform and the ingredients are evenly distributed.
  2. Once the mixture is ready, shape it into small meatballs, about the size of a walnut. This size ensures they cook evenly and remain moist inside while developing a crisp exterior. Place the shaped meatballs on a tray, making sure they do not touch each other.
  3. Pour enough olive oil into a large frying pan to cover the bottom generously, about 1 cm deep. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying. This step is crucial for achieving the desired crispiness on the outside of the keftedakia.
  4. Carefully place the meatballs into the hot oil, ensuring not to overcrowd the pan. Fry them in batches if necessary. Cook each meatball until it is golden brown on all sides, turning them gently with tongs. This should take about 5-7 minutes per batch, depending on the size of the meatballs.
  5. Once the meatballs are golden brown and cooked through, remove them from the pan and place them on a plate lined with paper towels to drain any excess oil. This step helps keep the keftedakia crisp and not greasy.
  6. Finish by sprinkling a little more fine sea salt over the hot meatballs, if desired, to enhance the flavor. Serve the keftedakia immediately with lemon wedges on the side for squeezing over, which adds a bright, fresh contrast to the rich, savory meatballs.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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