GREEK MEATBALLS – KEFTETHES
Posted February 24, 2013 by
Prep Time 60 min Cook Time 20 min Ready Time 1 hour, 20 min Servings: 24

Ingredients

  • 1 Large onion, finely chopped
  • 2 tbsps Vegetable Oil
  • 1 lb Lean ground beef
  • 1 lb Ground Pork
  • 1 lb Ground Lamb
  • 1 cup Crumbled Feta Cheese
  • 2 cups Unseasoned bread crumbs moistened with 1/3 cup of warm milk
  • 2 Eggs beaten
  • 2 tbsps SpicyGreek® Meat Blend
  • 2 tbsps Finely minced fresh parsley
  • 1/2 cup All-purpose flour
  • 1 cup Olive and corn oil mixed

Directions

Keftethes appear on the table at almost every festive occasion in Greece. The mincing and thorough mixing are what give Keftethes the light, tender quality so sought after by the Greeks. 1.       Fry onion with vegetable oil over low heat until golden. Remove to a large mixing bowl 2.      Add ground meat and all other ingredients except flour and 1 cup of oil. Knead for 10 minutes or until mixture is a smooth paste 3.      Shape into golf ball size meatballs (Makes about 24) 4.      Roll each lightly in flour 5.      Heat the cup of oil in a large frying pan to the point of fragrance. Fry meatballs in the hot oil until brown on one side; then gently turn them over to brown the other side. (Approximately 2 minutes on each side). Do not crowd them. 6.      Place browned meatballs on a sheet pan and bake for 15-20 minutes at 350° until internal temperature is 165 degrees 7.      Remove from pan and place on paper towel to drain 8.     Place on a platter and serve warm with Tzatziki sauce (listed under vegetable recipes)