Keftedakia (greek Meatballs)

Keftedakia (greek Meatballs)


  • 1 pound ground round
  • 1/2 cup grated onion
  • 1 tablespoon minced garlic
  • salt and pepper to taste
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon dried mint
  • 1 or 2 slices white bread
  • 1/2 cup dry white wine or water
  • 1 egg
  • flour for rolling
  • vegetable oil for frying


Mix meat, onion, garlic, salt, pepper, oregano, and mint. Remove crusts from bread slices and moisten in wine or water. Add bread and egg to meat. Knead mixture. Shape into 1-inch balls, dust with flour, and saute in hot vegetable oil. When meatballs are cooked and browned on all sides, place immediately in covered casserole and keep warm until ready to serve. Yield: 1 1/2 to 2 dozen.

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