Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, greek meatballs (keftedakia). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

This video will show you step by step how to make the most amazing Greek meatballs. This super easy Greek keftedakia recipe uses ground beef as the base but. How To Make Keftedes (Keftedakia) - Traditional Greek Meatball Recipe. Greek Meatballs nutrition per serving, meatballs only.

Greek meatballs (keftedakia) is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Greek meatballs (keftedakia) is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have greek meatballs (keftedakia) using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Greek meatballs (keftedakia):

1. Prepare 500 gr beef mince
2. Get 500 gr pork mince
3. Prepare 1 small bread roll (soaked in water)
4. Get 1 onion diced (or onion powder if you re onion intolerant)
5. Prepare 2 spoons olive oil
6. Make ready 1 tomato diced
7. Prepare 1/3 garlic powder
8. Get 60 gr mint finely chopped (or 2 spoons dried mint)
9. Make ready 100 gr flour for frying
10. Make ready 400 gr sunflower oil
11. Take Some sweet paprika
12. Make ready Salt and pepper

Pronounced ke-fte-tha-ki-a a derivative of the word keftedes which is used to describe larger meatballs that are usually baked. Keftedes or else Keftedakia (smaller Keftedes) are the Greek meatballs. Greek meatballs - keftedakia - share much in common with other Mediterranean meatballs. In Italy it's the polpette, and France has the crépinettes.

Instructions to make Greek meatballs (keftedakia):

1. In a pan add the olive oil and the onion and in medium heat let it become glossy (for abt 8mins) without getting darker. Let it cool down.
2. In a big bowl, mix the 2 types of mince meat, the seasoning,the paprika, the mint, the garlic powder and the onion (only after it’s cooled down, the tomato.
3. Squeeze the bread and then add it to the mixture and start mixing the ingredients with your hands.
4. Divide it in small portions (size of a walnut or an apricot) and roll them in balls. At the same time, heat the sunflower oil in a pan in high heat.
5. In a smaller bowl add the flour and dip the meatballs so they get dusty all over and put them in the pan so they get fried for a few minutes each side (till they get a nice colour).
6. When you take them out of the pan, first put them on some kitchen roll to absorb most oil, before you transfer them in an other plate.
7. You can accompany them amazingly with freshly cut fried chips or salad. Enjoy!
8. Tip: if you want a healthier option, you can skip frying and instead, roast them in the oven. Also, if you have leftovers and want to do something different next day, make a red sauce and add the meatballs. You can eat them with spaghetti (like the Italian way).

Greek meatballs - keftedakia - share much in common with other Mediterranean meatballs. In Italy it's the polpette, and France has the crépinettes. Keftedes or else Keftedakia (smaller Keftedes) are the Greek meatballs. Keftedes can be served as an appetizer ("meze") with wine, beer or ouzo or as a snack. You can put them in sandwiches.

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