Name: Kafeneion’s keftedes (Con’s mum’s famous meatballs)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 200 gm white sourdough bread, crust removed, torn into chunks; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 cup (loosely packed) flat-leaf parsley leaves, finely chopped; 500 gm minced beef; 250 gm minced pork; 4 eggs, lightly beaten; Plain flour, in a small bowl for dusting; Extra-virgin olive oil, for shallow-frying and drizzling; Oregano sprigs and tzatziki, to serve

Kafeneion’s keftedes (Con’s mum’s famous meatballs)

Melbourne's Kafeneion has perfected the art of keftedes (Greek meatballs).

Meatballs served with tzatziki, two silver forks and water glass.

Makes 25

Prep

20M

Cook

15M

Total

35M

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Ingredients

200 gm white sourdough bread, crust removed, torn into chunks

1 onion, finely chopped

2 garlic cloves, crushed

1 cup (loosely packed) flat-leaf parsley leaves, finely chopped

500 gm minced beef

250 gm minced pork

4 eggs, lightly beaten

Plain flour, in a small bowl for dusting

Extra-virgin olive oil, for shallow-frying and drizzling

Oregano sprigs and tzatziki, to serve

Method

Soak bread in a bowl with 150ml water until bread has softened (5 minutes). Squeeze out excess water.

Line a large oven tray with baking paper. Place bread in a large bowl with onion, garlic, parsley, beef, pork and eggs. Using clean hands work mixture until well combined, season to taste. Divide keftedes into 25 (50gm each) portions and roll into balls. Dust in flour and shake off excess; place on prepared tray.

Heat a large saucepan with 2cm oil over medium-high heat. Shallow-fry keftedes, carefully turning occasionally, until browned and cooked through (3-4 minutes). Drain on paper towel and season to taste.

To serve, transfer to a large serving platter, drizzle with oil and scatter with oregano sprigs and tzatziki.