Keftethes (Meatballs)

📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A classic Greek recipe for Keftethes, savory herb-infused meatballs flattened into fritters and pan-fried to golden perfection. Flavored with fresh mint, garlic, and white wine, they make a perfect appetizer or main course.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
25 mins	15 mins	None	6 servings

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🔪 Key Equipment

• Mixing bowl
• Skillet
• Spatula
• Grater

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Ingredients

Meatball Mixture

Measurements	Ingredients	Prep / Notes
1 pound	Ground Beef	None
1 pound	Ground Veal or Ground Pork	None
2	Eggs	None
1 large	Onion	chopped (grated works best)
1 tablespoon	Mint Leaves	crushed
2 tablespoons	Parsley	minced
2 cloves	Garlic	minced
2 tablespoons	Tomato Sauce	None
1 cup	Saltine Crackers	soaked in water and squeezed dry
1/2 cup	White Wine	None
As needed	Flour	for dusting
To taste	Salt and Black Pepper	None
As needed	Cooking Oil	for frying

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Instructions

Preparation and Frying

1. Place the 1 pound ground beef and 1 pound ground veal or pork in a large mixing bowl. Add the 2 eggs, and combine with the 1 large chopped onion, 1 tablespoon crushed mint leaves, 2 tablespoons minced parsley, 2 minced garlic cloves, 2 tablespoons tomato sauce, 1 cup soaked and squeezed saltine crackers, 1/2 cup white wine, and salt and pepper to taste.
2. Knead the mixture thoroughly with your hands until all ingredients are well mixed and cohesive.
3. On a floured board, shape the meat mixture into balls, then flatten them gently with your palms into fritter shapes. Dust each fritter lightly with flour.
4. Heat cooking oil in a skillet over medium heat. Fry the fritters until they are beautifully browned on both sides and cooked through to your desired doneness.

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💡 Make-Ahead & Storage: The meat mixture can be shaped into fritters and stored covered in the refrigerator for up to 24 hours before frying.

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Original Recipe Scan