MAKES 22 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 30 MINUTES (OVEN BAKED) OR 6-7 MINUTES (FRIED)
These meatballs are delicious served with orzo in a tomatoey sauce, or even flattened into a sandwich made with white bread while still hot. They are also a vital part of a meze. They are almost as good when oven baked too. INGREDIENTS
500g pork mince
1 onion, finely chopped
1 medium potato, peeled and grated
15g fresh parsley, finely chopped
½ tsp cinnamon
Handful of dried mint
1 slice of bread
Sea salt and black pepper METHOD Put the mince, onion, and grated potato into a bowl. Add the parsley, egg, olive oil and cinnamon, then rub the mint between the palms of your hands to crush it into the bowl. Season the mixture with salt and pepper.
Add the bread; I always blitz it into breadcrumbs in the food processor because I use homemade bread, which is harder, but if you’re using shop-bought sliced bread, you can just throw it in.
Use your hands to mix and squidge everything together. You should be able to form a ball that stays together. If it’s too wet, a little more bread; if it’s too dry, add a little more olive oil.
Roll the mixture into balls (roughly a bit smaller than a golf ball). If you are using the oven, preheat it to 220°c/200°c fan/Gas Mark 8 and place the keftedes on a baking tray lined with greaseproof paper. Bake them in the oven for about 30 minutes, turning halfway through the cooking time.
If you are deep frying them, it will take about 6 to 7 minutes. I use olive oil (of course!) and turn them occasionally to get a good colour all over.