Greek Meatballs (Keftedes)
Ingredients
1 1/2 pounds ground beef
1/2 pound ground pork
1 cup white onion, chopped
2 cups moist breadcrumbs
2 eggs lightly beaten
3 tablespoons fresh Italian parsley, finely chopped
3 tablespoons fresh mint, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
Flour for dredging
Oil for frying
1 tablespoon butter
Method
In a wide sauté pan cook onions over medium high heat in butter until soft and translucent.
Combine onions with the first nine ingredients and mix well by hand.
Roll meat mixture into equal sized balls, slightly flattened.
Dredge meatballs in flour, shaking off any excess.
Place enough oil in pan (same pan you used to cook the onions) to cover meatballs by three-fourths. Bring heat up to medium high and cook the meatballs in batches. Do not overcrowd, as the meatballs will not cook properly.
Depending on the size and number of meatballs you rolled, this might take some time. I usually take this time to sip on a nice glass of red wine.
Cook meatballs until no pink remains inside and are evenly browned on the outside. Remove to a plate lined with paper towels before serving.
Can be served at room temperature as an appetizer of as a main dinner dish.