Greek Pork Meatballs (Keftedes)

Name: Greek Pork Meatballs (Keftedes)
Prep time: 20 min
Cook time: 15 min
Total time: 90 min
Yield: 34
Cuisine: Greek
Ingredients: ¾ lb Ground pork; 1 large Large red onion, minced; 1 large Large tomato, grated; 2 tbsp Dried Greek mint; Salt; Freshly ground black pepper; ¾ cup Whole milk; ½ cup Plain bread crumbs; 1½ cup All-purpose flour for dredging; 1 cup Olive oil for frying

Recipe GLPR84507ecb139dd4

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Greek

Main Course

90 min

107 cal

Servings: 34

Stovetop

SNAP eligible

Tender, aromatic Greek pork meatballs seasoned with dried mint, fresh onion, and tomato. The mixture is chilled to allow flavors to meld, then shaped, flour-dredged, and pan-fried until golden brown. Serve hot or at room temperature as an appetizer or light main course.

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Ingredients

¾ lb Ground pork

1 large Large red onion, minced

1 large Large tomato, grated

2 tbsp Dried Greek mint

Salt

Freshly ground black pepper

¾ cup Whole milk

½ cup Plain bread crumbs

1½ cup All-purpose flour for dredging

1 cup Olive oil for frying

Directions

In a large mixing bowl, combine the ground pork and minced red onion. Add the grated tomato, dried mint, salt, and pepper to taste. Knead the mixture with your hands for about 3 minutes until everything is well incorporated. Pour in the milk and continue kneading until all the liquid is fully absorbed into the mixture. If the mixture appears too loose to hold its shape, gradually add bread crumbs a tablespoon at a time until the consistency is firm enough to form meatballs. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 6 hours, to allow the flavors to develop.
Spread the flour on a large plate and season it with salt and pepper. Set a second clean plate nearby for the coated meatballs. Working with about 1 tablespoon of the meat mixture at a time, shape it between your palms into a ball approximately 1 1/2 inches in diameter. Roll each meatball in the seasoned flour, coating all sides evenly, then gently shake off any excess flour in the palm of your hand. Place the coated meatball on the clean plate and repeat until all the meat mixture is shaped and dredged.
Heat about 1 inch of olive oil in a large, heavy skillet over medium heat until it shimmers. Carefully place as many coated meatballs as will fit without crowding into the hot oil. Fry for 4 to 6 minutes, turning occasionally with a spoon or small spatula to ensure all sides brown evenly and the internal temperature reaches 160°F. Transfer the cooked meatballs to paper towels to drain briefly. Serve warm or at room temperature. Leftover meatballs can be stored covered at room temperature for several hours.

Comments

Grocery List Plus Editorial Staff4.5

Fresh mint and red onion are easy finds at any Charlotte grocery chain, and pork shoulder for ground pork runs $3–4 per pound at Harris Teeter, Food Lion, or Walmart, making the cost per serving well under $1. The stated 90 minutes is honest—20 minutes to mix and shape, 30 to bake, 15 to simmer the tomato sauce, plus resting and cooling—and the recipe yields 34 meatballs that freeze and reheat beautifully, ideal for batch cooking. The only caveat is that fresh mint can fade in a reheated sauce; these are best enjoyed fresh or served cold as a next-day appetizer.