Juicy Roasted Greek Meatballs – Keftedakia
User Reviews
5
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
35 mins
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Additional Time
1 hr
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Total Time
1 hr 50 mins
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Servings
20 meatballs
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Course
Main Course, Appetizer
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Cuisine
Mediterranean, Greek
Juicy Roasted Greek Meatballs – Keftedakia
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Bite-size meatballs seasoned with Greek aromatic herbs, make the perfect appetizer.
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Ingredients
- 1 pound (450 g) ground beef not extra lean
- 1 onion large, finely chopped
- 1/3 cup mint chopped, fresh
- 1 egg
- ¼ cup (60 ml) olive oil
- ½ teaspoon salt
- black pepper
- ½ teaspoon cumin
- 1 tablespoon ouzo
- 2 tablespoon red wine vinegar
- 2 tablespoons breadcrumbs I use from barley rusks
- all-purpose flour
Instructions
- In a large bowl add the beef and the rest of the ingredients, except the flour and only 2 tablespoons of olive oil.
- Mix well. Traditionally here in Greece we knead the beef until all the ingredients are well combined, about 5-10 minutes.
- Cover the bowl and let it sit in the refrigerator for at least an hour. This will make a difference in the taste.
- Preheat the oven at 350 degrees Fahrenheit (180 Celsius).
- Brush a pan with olive oil.
- Roll into meatballs, about 1-1 ½ inch in diameter. Roll in flour and place on pan.
- Add a small amount of olive oil on each meatball. I recently bought a bottle that sprays olive oil using an air pump, which worked beautifully for this.
- Bake for about 30 minutes, turning over half way. You can check with a food thermometer to make sure the meat is done (should be 160 degrees Fahrenheit).
- Put under broiler for 5 minutes to get the meatballs crunchy.
Notes
- *If you will frying, then follow the first 6 steps and then fry in olive oil.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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