Greek Meatballs

Keftedes are Greek meatballs served as an appetizer and the delicious flavours are prominently created by simple cooking methods. It is a versatile meatball served hot or cold which makes them ideal to have on a picnic or included on a platter. The traditional recipe involves frying the meatballs in oil, however they can be baked in the oven or cooked on the BBQ. It is best to prepare the mixture a day ahead or allow it to sit in the refrigerator for at least an hour before cooking, this allows the meat to become firm and develops the flavour. The meatballs in this recipe have characteristic pork and lamb flavour with a gentle texture.

Ingredients make 35 small meatballs

500 g pork mince

500 g lamb mince

1 onion grated (150g)

2 tsp ground cumin

2 garlic cloves crushed

2 tsp salt

1 tsp ground black pepper

Olive oil for frying

Method

Combine pork and lamb in a bowl and mix in onion, cumin and garlic. Season the meat with salt and pepper. Mix well and place in the fridge for at least an hour. Roll tablespoon of mixture into balls.

Heat olive oil in a frying pan on low heat and cook the meatballs approx 8 min on each side or until cooked throughout. Place on a serving tray and keep warm.

Note: Minced garlic available at the supermarket is suitable to use. Modern recipes also involve minced beef which is also good.

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