Keftedákia (meatballs)

Name: Keftedákia (meatballs)
Cook time: 50 min
Total time: 50 min
Yield: 24
Ingredients: 50 g White bread; 1-2 medium-sized onions; 5-6 Stem(s) fresh mint; 1 kg mixed minced meat; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground cumin; 1 TEASPOON dried oregano; 8-10 Tbsp Oil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 24

50 g White bread
1-2 medium-sized onions
5-6 Stem(s) fresh mint
1 kg mixed minced meat
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground cumin
1 TEASPOON dried oregano
8-10 Tbsp Oil

Directions

1
Soak bread in water. Peel and finely chop the onions. Wash mint, shake dry and chop finely except for something to garnish. Squeeze the bread well. Put the mince, bread, eggs, onions, garlic and mint in a bowl.
2
Season with salt, pepper, cumin and dried oregano and knead everything well. Form approx. 24 oval balls/rolls from the chopped mass. First heat half of the oil. Fry 12 meatballs for about 8 minutes while turning.
3
Take out and drain on kitchen paper. Fry the rest of the meatballs in the same way. Arrange on a plate and garnish with mint. Taste hot and cold.