Name: Keftedes (Greek meatballs)
Total time: 65 min
Yield: 4
Cuisine: greek
Ingredients: ground beef — 500 g; onion — 1 pcs; garlic — 2 clove; crustless white bread — 60 g; egg — 1 pcs; fresh mint — 10 g; parsley — 15 g; dried oregano — 1 tsp; flour for dredging — 50 g; olive oil for frying — 100 ml; salt — 1 tsp; ground black pepper — 0.5 tsp

How to cook

Bread

Soak the bread in cold water for a couple of minutes, then squeeze it out well.

Onion and herbs

Grate the onion on a fine grater and finely chop the garlic, mint and parsley.

Ground meat

Put the beef, bread, onion, garlic, herbs, oregano, salt and pepper into a bowl and crack in the egg. Knead with your hands for 3–4 minutes until evenly combined.

Resting

Cover the bowl and chill for 30 minutes — the mixture firms up and is easier to roll.

Shaping

With wet hands, roll the mixture into walnut-sized balls and flatten them slightly. Dredge in flour and shake off the excess.

Frying

Heat the oil in a frying pan over medium heat. Fry the keftedes in batches for 4–5 minutes on each side, until deep golden outside and cooked through.

Lay the meatballs into the oil away from you — it spits. Break one open: there should be no pink left inside.

Serving

Transfer to paper towels to drain off excess oil, then to a platter. Serve warm or at room temperature. Done!