Greek Meatballs (Keftedes) Recipe

PREP:

• In a large bowl, pour the milk over the bread and press down with a spoon or your fingers so that the bread soaks up all the milk; let sit 5 minutes.
• Add the grated onions, chopped parsley, minced garlic, egg, dried mint, salt, black pepper, ground cinnamon, dried oregano, and nutmeg to the bowl and mix until well combined.
• Then, add the ground meat and gently mix until *just* combined.
• If time permits, I suggest covering and refrigerating the mixture for 1-2 hours (or as long as you can) so the flavors develop further. 

MEATBALLS:

• Using a tablespoon measure or a cookie scoop, measure out meatballs, you’ll get anywhere in the ballpark of 28-34 meatballs.
• Roll them into balls and place on a clean surface until you’re ready to cook.

COOK:

• Place the all-purpose flour in a small bowl.
• Heat a large frying pan with enough oil to cover the bottom surface.
• Dredge a batch of 8-10 meatballs in the flour one at a time, dust or shake off the excess flour, and place the meatballs in the skillet.
• Let cook for 4-6 minutes or until cooked through flipping them every couple of minutes to cook them all the way through and brown all sides evenly.
• Then, remove the cooked meatballs to a clean plate.
• Repeat with additional batches.

SERVE:

• You can serve these Greek Meatballs in homemade naan bread, and serve along with my marinated feta salad and homemade hummus!
• You can even serve this over my Lebanese rice pilaf and drizzle with tzatziki!