Keftedakia
Κεφτεδάκια·(kef-te-THAH-kya)
Meze & Kefi (The Front Porch Spread)
Fold grated onion into the pork, drop it into a cast-iron skillet, and listen as the oil snaps, the kitchen quickly filling with the scent of fresh mint and onions sizzling in hot olive oil. Forget the dense, sauce-drowned meatballs of the Italian-American diaspora—these keftedakia are small, wildly herbaceous, and meant to be eaten with your hands. The secret isn't fancy, but it is absolute: ditch the dry breadcrumbs for soaked rustic bread, rely on the acidic alchemy of vinegar and ouzo to tenderize the meat, and don't be afraid to over-mix. Make the mix in the morning, let it rest, fry them up in minutes, grab a cold Mythos beer, and dig in.
Ingredients
- 80/20 ground beef1 lb
- stale rustic white bread3 oz
- water1/4 cup
- yellow onion1 med
- garlic2 small clove
- egg1 large
- red wine vinegar1 1/2 tbsp
- ouzo1 tbsp
- extra-virgin olive oil2 tbsp
- fresh spearmint1/3 cup
- fresh flat-leaf parsley1/4 cup
- dried Greek oregano1 tbsp
- kosher salt1 tsp
- black pepper1/2 tsp
- all-purpose flour1/2 cup
- olive oil1/2 cup
Method
- 01
Hydrate and wring out the stale bread.
Place the crustless bread in a shallow bowl, pour the water over it, and let sit for 30 seconds. Pick it up and squeeze it hard in your fists to expel the excess liquid until it's damp but not dripping, then crumble it into a large mixing bowl.
- 02
Aggressively knead the meat and aromatics into an emulsion.
Add the ground beef, grated onion and its pooling juices, garlic, egg, vinegar, ouzo, extra-virgin olive oil, mint, parsley, oregano, salt, and pepper to the crumbled bread. Roll up your sleeves and knead vigorously for 5 to 7 minutes until the meat becomes pale, sticky, and unified with no visible lumps of bread.
- 03
Cover and refrigerate for at least one hour.
Do not skip this. The rest allows the bread to absorb the meat juices, the vinegar and ouzo to chemically break down the tough proteins, and the fat to chill so they hold their shape. You can leave it up to 24 hours.
- 04
Pinch and shape the mixture into flattened walnut-sized pucks.
Set up a wide plate with the flour and a small bowl of water to wet your fingers. Pinch off portions of the cold meat and roll them into 1-inch balls, then gently press them between your palms to flatten them slightly. This shape ensures a wider, crispier crust.
- 05
Shallow-fry in hot oil until deeply caramelized.
Pour the frying oil into a large, heavy-bottomed skillet until it is a quarter-inch deep and heat to 350°F (or until a pinch of flour sizzles instantly). Working in batches, lightly dredge the meatballs in flour, shaking off all excess, and fry for 3 to 4 minutes per side.
- 06
Drain the excess oil and serve immediately.
Transfer the fried keftedakia to a paper towel-lined plate. Eat them hot and crispy with a squeeze of lemon and some tzatziki.
Notes
Weeknight Baking Alternative
If you want to avoid frying on a busy Tuesday, skip the flour dredge entirely. Place the naked, shaped meatballs on a lightly oiled foil-lined baking sheet and bake at 400°F for 15-20 minutes until browned.
From Cook Greek in America.