Keftedes Greek Meatballs Recipe with a Yoghurt Dip

Greek meatballs or keftedes served with a yoghurt dip and lemony potato wedges.

Keftedes Greek Meatballs Recipe with a Yoghurt Dip

These delicious pork and beef meatballs are inspired by Greek keftedes and are loaded with oregano, cumin, parsley and mint before being fried until crispy, and they come with a garlic-rich yoghurt dipping sauce.

Course Main Course

Cuisine Anglo Greek

Keyword greek meatballs, keftedakia, keftedes

Prep Time 25

Cook Time 15

Total Time 40

Servings Servings

Calories 823kcal

Author Brian Jones

Ingredients

For the Meatballs:

200 g Minced Beef 7oz
200 g Minced Pork 7oz
1 Large Egg
12 Mint Leaves
5 g Parsley 2-3 Packed Tsp
3 Garlic Cloves
1 teaspoon Ground Cumin
1½ teaspoon Dried Oregano
1 tablespoon Red Wine Vinegar
35 g Dried Breadcrumbs ⅓ Cup
½ teaspoon Salt
¼ teaspoon Black Pepper
Oil for Frying

For the Yoghurt Dip:

150 g Greek Yoghurt ⅔ Cup
1 tablespoon Red Wine Vinegar
1 Clove Garlic
¼ teaspoon Salt
12 Mint Leaves
5 g Parsley 2-3 Packed Tsp
5 g Honey ¼ tablespoon

Instructions

Begin by straining the Greek yoghurt through some cheesecloth over a bowl, don't push it through, just let gravity do the work whilst you prepare the meatballs.
Add the minced beef and pork to a bowl and crack in the egg.
Chop the mint and parsley for the meatballs and throw them into the bowl.
Finely dice the garlic and toss it into the bowl.
Add the red wine vinegar, cumin, oregano, bread crumbs, salt and pepper, give everything a mix.
Form this mix into 12 meatballs. They will weigh around 45g each and be 40-50mm (1¾-2") in diameter.
Place the strained yoghurt in a bowl and add the red wine vinegar.
Peel the garlic clove and roughly chop it. Sprinkle the salt over the garlic clove and mash it with the side of a knife to create a paste, then add it to the yoghurt.
Place the mint and parsley for the sauce on a chopping, finely chop it and add it to the sauce with the honey.
Heat a 30cm or 12" frying pan over a medium-high heat with 5-6mm (¼") of cooking oil in it, until it reaches 170°C or 340°F. When it is hot, fry the meatballs for 7-10 minutes, rolling them around so that they colour evenly.

Video

Nutrition