The recipe for Keftedes or Greek meatballs is a great one to have as it is can also be used to make burgers or souvlaki/kebab. When making meatballs we tend to use a 50/50 mix of pork and beef mince, for burgers just beef and for kebab we use lamb.
•500g Mince meat
•2 cloves of garlic
•1 cup of crisp or old bread (that’s become slightly stale/dry not mouldy!)
•Salt & Pepper to season to taste
•Finely chop your onion, garlic and parsley
•Then add your mince (don’t mix yet)
•Either by hand, using a blender or grating break down your bread into a fine crumb and then poor on top. Still don’t mix the pile, just yet
•whisk an egg and pour all over your ingredients
•If very dry add in another 1/2 an egg or a small amount of grated tomato (roughly 2 tea spoons). Too wet? Add more bread crumbs
•Once a nice consistency (it shouldn’t stick to your hands or be so dry it can’t hold its form) roll into balls in the palm of your hand. Roughly into a ping pong ball size. To make into burgers use double the amount per portion and flatten into patties.
•place some flour on to a plate and lightly roll your meat balls in the flour
•Dress a frying pan with olive oil and bring up to heat
•Add the meatballs, lower the heat slightly and cook until fully brown and slightly crisp all the way around. Make sure that they are fully cooked all the way through before serving.
•Once cooked serve with a squeeze of lemon or pop them into a tomato sauce and serve with pasta