Keftedes - Easy Pork and Beef Meatballs Recipe

Craving a taste of Greece without leaving your kitchen? Get ready to dive into the wonderful world of Keftedes – authentic Greek-style pork and beef meatballs! These aren't just any meatballs; they're a delightful blend of savory ground pork and beef, infused with aromatic herbs and spices that transport you straight to the Mediterranean. Forget dry, bland meatballs; our recipe is designed to give you tender, juicy bites every single time. Whether you're a seasoned cook or just starting your culinary journey, you'll find these beef & pork meatballs incredibly easy to make at home. They're a fantastic way to enjoy a healthy, homemade dish that's bursting with flavor and perfect for any meal. Let's get cooking and bring some Greek sunshine to your table!

Ingredients

• For the Meatballs:
• 1 lb (450g) ground beef (80/20 fat ratio recommended for juiciness)
• 1 lb (450g) ground pork
• 1 large onion, finely grated or very finely minced
• 2-3 cloves garlic, minced
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1 large egg, lightly beaten
• 1/2 cup plain breadcrumbs (use gluten-free breadcrumbs for a meat balls gluten free option)
• 1/4 cup milk (dairy or non-dairy for dairy-free option)
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper to taste
• 2-3 tablespoons olive oil (for frying)
• For Serving (Optional, but highly recommended for a classic experience):
• Your favorite easy recipe tomato sauce or a simple homemade red sauce (see notes below for a quick sauce idea)
• Fresh crusty bread or pita bread
• Feta cheese, crumbled (optional)
• Fresh dill or parsley for garnish

Directions

1. Prepare the Aromatics: In a large mixing bowl, combine the finely grated onion, minced garlic, chopped fresh parsley, and chopped fresh mint. These fresh aromatics are key to the Keftedes' distinctive taste.
2. Combine Meat and Seasonings: Add the ground beef and ground pork to the bowl with the aromatics. Sprinkle in the dried oregano, ground cumin, a generous pinch of salt, and freshly ground black pepper.
3. Add Binders and Moisture: Pour in the lightly beaten egg and milk. If using regular breadcrumbs, add them now. If making meat balls gluten free, use your chosen gluten-free breadcrumbs.
4. Mix Gently: Using clean hands, gently mix all the ingredients together until just combined. Be careful not to overmix, as this can lead to tough meatballs. Mix just enough so that everything is evenly distributed.
5. Form the Meatballs: Scoop about 1-2 tablespoons of the mixture and gently roll it into a sphere. You can make them as small or as large as you like, but aim for consistency so they cook evenly. A good size is about 1.5 inches in diameter. Place the formed meatballs on a plate or baking sheet.
   1. Tip for Shaping: If the mixture feels too sticky, lightly moisten your hands with water or olive oil before rolling.
6. Chill (Optional but Recommended): For best results, cover the plate of meatballs and refrigerate for at least 30 minutes. This helps them firm up and hold their shape better during cooking.
7. Cook the Meatballs: Heat the olive oil in a large, heavy-bottomed skillet or pan over medium-high heat. Once the oil is shimmering, carefully add the meatballs in batches, making sure not to overcrowd the pan.
8. Sear and Cook Through: Sear the meatballs for about 2-3 minutes per side, turning them gently with tongs, until they are beautifully browned all over. Reduce the heat to medium-low, cover the pan, and let them cook for an additional 8-10 minutes, or until they are cooked through.
   1. Troubleshooting: How to avoid dry meatballs: Don't overcook them! The blend of pork and beef, along with the milk and egg, helps keep them moist. Cooking them covered for the last part helps retain moisture.
   2. Troubleshooting: How to tell when they’re fully cooked: They should be firm to the touch and no longer pink in the center. An instant-read thermometer inserted into the center should register 160°F (71°C).
9. Serve Immediately: Remove the cooked meatballs from the pan and drain on a paper towel-lined plate if desired. Serve hot with your favorite accompaniments.