Keftedes

Preparation

1. 01

   Step 01

   Finely grate the onion and squeeze out excess liquid using your hands or a clean cloth. Place the grated onion in a large mixing bowl.

2. 02

   Step 02

   Add the ground beef, minced garlic, chopped mint, chopped parsley, crumbled feta, egg, breadcrumbs, salt, black pepper, and red wine vinegar to the bowl with the onion.

3. 03

   Refrigerate

   Mix everything thoroughly with your hands until the mixture is well combined and holds together when pressed. Cover and refrigerate for 15 minutes to firm up.

4. 04

   Step 04

   With lightly wet hands, shape the mixture into small walnut-sized meatballs (approximately 24–28 pieces). Place them on a plate.

5. 05

   heat to medium-high

   Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking.

6. 06

   pan-fry

   Fry the meatballs in batches, turning occasionally, for about 8–10 minutes total until golden brown and cooked through on all sides. Do not overcrowd the pan.

7. 07

   Step 07

   Transfer cooked keftedes to a plate lined with paper towels to drain excess oil. Serve hot.