Keftedes (Greek Meatballs)

Method

1. 1

   Soak the bread

   Off the heat, soak the bread in the milk for 5 minutes, until soft. Squeeze out excess milk.

2. 2

   Mix the meat

   In a bowl, combine the beef, onion, garlic, soaked bread, egg, mint, parsley, oregano, salt and pepper. Mix just until evenly combined, about 1 minute.

3. 3

   Shape and chill

   With cool hands, roll the mixture into 20 evenly sized balls, about 3 cm wide. Set them on a plate and chill for 10 minutes.

4. 4

   Heat the pan

   Set a large frying pan over medium heat for 2 minutes. Add the olive oil and heat until it shimmers but does not smoke.

5. 5

   Fry the meatballs

   Working in batches, fry the meatballs over medium heat for 8 to 10 minutes, turning often, until browned all over and the centre of the largest reaches 71°C (160°F).

6. 6

   Rest and serve

   Transfer to a plate and rest for 3 minutes off the heat. Serve warm with lemon wedges.

Tips

• Squeeze the soaked bread well so the mixture is moist but not loose.
• Keep the meatballs evenly sized so they cook at the same rate.
• Leave space between batches in the pan to help the meatballs brown.

Swaps

• Use fresh dill in place of the parsley for a different herbal note.
• Use lamb mince instead of beef mince for a richer flavour.

Storing

Refrigerate leftovers in an airtight container for up to 3 days and reheat gently in a frying pan or microwave.