Keftedes, Greek-style Meatballs

From Afghanistan to Vietnam, it seems like every country has its version of a meat ball. Why not? Not only is it an easy dish to prepare but it’s also versatile, affordable, and unquestionably delicious. Even children like them. And you know how picky they can be.

There are several common elements within the universe of meatballs. All are made with ground meat or poultry. That could be as tame as beef, pork, or lamb or as exotic as elk, reindeer, or ostrich. They all use herbs and spices, too, along with a binding agent such as egg or bread soaked in a liquid.

From there, all sorts of variations are possible. Shaped like a small ball, torpedo, or flat disk, boiled, baked, fried, or steamed, anything goes. In Greece meatballs are referred to as keftedes (pronounced keh-FTEH-dhes), a name derived from their Turkish neighbors who call their version köfte.

This week’s featured recipe for Greece keftedes initially caught my eye because of its non-PC name: “Lady Thighs.” Given my feminist penchant, I called it something else during its recipe development. Allow your imagination to run wild with that.

What also attracted me was the abundance of herbs and spices used: parsley, spearmint, cinnamon, nutmeg, cumin, and Greek oregano, for starters.  I added grated lemon rind to give brightness and harmony to the dish’s complex blend of flavors. 

Keftedes can be served as a meze appetizer, a main course, or a quick sandwich when stuffed inside pita bread.  Tzatziki sauce—a creamy cucumber yoghurt dip—is de rigueur, however one says that in Greek.

Ingredients:

FOR THE MEATBALLS

1 pound lean ground beef or veal

½ pound finely ground pork

2-3 slices crustless, stale white bread, crumbled in a food processor; then soaked in milk, and squeezed almost dry

1 medium sized red onion, finely chopped

1 large garlic clove, minced

1 egg, beaten

¼ cup Italian flat parsley, finely chopped

6 mint leaves, finely chopped (Spearmint is more authentic)

½ teaspoon grated nutmeg

1 teaspoon Greek oregano

1 teaspoon ground cumin

1 teaspoon powdered cinnamon

2 teaspoons grated lemon rind.

Sea salt and freshly ground black pepper, to taste

FOR FRYING

3-4 Tablespoons Greek olive oil or vegetable oil

½ cup flour, seasoned with salt and pepper

Cooking instructions:

1.    Put all ingredients in a large bowl.  With washed hands, combine everything until mixture is smooth.

2.    Cover with saran wrap and refrigerate for an hour. (This makes it easier to form and maintain its shape while frying.) When thoroughly chilled, splash some cold water on your hands and form mixture into cylinders 3-inch-long and I-inch thick.

3.    Dredge keftedes in flour, shake off any excess. Heat oil in a skillet over medium heat.  Fry for 5-7 minutes, turning several times to make sure meatballs are browned evenly and thoroughly cooked.  Do not over crowd skillet. Cook in several batches. Drain on paper towels. Keep warm while cooking the remaining meatballs.   

4.    Alternatively, meatballs can be baked in a 350 °F oven for 20 minutes.

5.    Serve with tzatziki or an instant sauce of Greek yoghurt, an extra splash of lemon juice, and a showering of chopped parsley.

Makes: 20-24 Keftedes

Wine recommendation:  A red Greek wine such as Agiorgitiko, Xinomavro, St. George or Moschomavro.   A Malbec, Merlot, Gamay, or Aglianico from Southern Italy would work well, too, as would these white wines: Sauvignon Blanc, Chenin Blanc, Viognier or Greek Assyrtiko.