Keftedes

A dark, crispy crust hiding a tender and fragrant center. The scent of grilled mint and oregano escapes with every bite.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 693
• Protein: 38 g
• Carbs: 27 g
• Fat: 46 g

Ingredients

• 500 g Ground beef 15% fat ( fresh )
• 100 g White bread ( stale without crust )
• 1 piece Egg ( whole )
• 1 piece Yellow onion ( grated )
• 2 piece Garlic ( minced )
• 15 g Mint fresh ( chopped )
• 15 g Flat-leaf parsley ( chopped )
• 1 tsp Oregano ( dried )
• 1 tbsp Red wine vinegar
• 50 g Wheat flour ( for dusting )
• 100 ml Extra virgin olive oil ( for frying )
• 1 tsp Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Soaking the bread

   Soak the white bread in water. Squeeze it firmly between your hands to extract all moisture; it should remain a supple paste.

2. Preparing aromatics

   Grate the yellow onion to extract its juice and mince the garlic very finely. Chop the parsley and mint.

3. Mixing the stuffing

   In a mixing bowl, knead the beef with the bread, egg, onion, garlic, herbs, oregano, and vinegar. The texture should be homogeneous and no longer stick to your fingers.

4. Shaping

   Shape small balls the size of a walnut. Roll them lightly in wheat flour and tap to remove the excess.

5. Pan frying

   Heat the olive oil. Drop the meatballs in when the oil sizzles. Turn them regularly until they are deep brown and firm on the outside.

Chef's tips

• Let the mixture rest for 30 minutes in the fridge before shaping, the herbs will infuse the meat.
• Use a manual grater for the onion; the released juice is the secret to the tenderness.

Storage

Store for up to 3 days in the refrigerator. To restore crispiness, reheat them briefly in a pan without adding fat.