Juicy Roasted Greek Meatballs – Keftedakia
Bite-size meatballs seasoned with Greek aromatic herbs, make the perfect appetizer.
Elena Paravantes RDN
ground beef *not extra lean otherwise the meatballs will be dry
large onion finely chopped (I use a food processor)
chopped fresh mint
red wine vinegar
breadcrumbs (I use from barley rusks)
All purpose flour
In a large bowl add the beef and the rest of the ingredients, except the flour and only 2 tablespoons of olive oil.
Mix well. Traditionally here in Greece we knead the beef until all the ingredients are well combined, about 5-10 minutes.
Cover the bowl and let it sit in the refrigerator for at least an hour. This will make a difference in the taste.
Preheat the oven at 350 degrees Fahrenheit (180 Celsius).
Brush a pan with olive oil.
Roll into meatballs, about 1-1 ½ inch in diameter. Roll in flour and place on pan.
Add a small amount of olive oil on each meatball. I recently bought a bottle that sprays olive oil using an air pump, which worked beautifully for this.
Bake for about 30 minutes, turning over half way. You can check with a food thermometer to make sure the meat is done (should be 160 degrees Fahrenheit).
Put under broiler for 5 minutes to get the meatballs crunchy.
*If you will frying, then follow the first 6 steps and then fry in olive oil.