Traditional Greek Meatballs (Keftedes)

Ingredients (Serves 6)

Main Ingredients:

• 600 g ground beef (preferably fatty chuck/döş)

• 1 juicy tomato

• 2 onions

• 5 cloves garlic

• 1 handful of fresh parsley

• 1 handful of fresh mint

• 3–4 slices of stale bread (crusts removed)

Spices & Leavening:

• 2 tsp ground cumin

• 1 tsp dried oregano or wild thyme

• 1 tsp sweet paprika or ground red pepper

• 1.5 tsp black pepper

• 1.5 tsp salt

• 1 tsp baking soda

For Cooking:

• Oro di Milas

Instructions

1. Process the Aromatics: Place the tomato, onions, garlic, fresh parsley, fresh mint, and crumbled bread into a food processor. Pulse until finely minced and well integrated.

2. Knead Thoroughly: Place the ground beef in a large bowl. Add the processed tomato-herb mixture, baking soda, and all the spices. Knead vigorously for 5 to 7 minutes until the mixture turns cohesive and slightly tacky.

3. Rest: Cover the bowl tightly and chill in the refrigerator for about 2 hours. This helps the flavors meld together and makes the dough much easier to shape.

4. Shape: Lightly oil your hands with olive oil. Scoop walnut-sized portions and roll them into round or slightly flattened oval patties.

5. Pan-Sear / Grill: Heat a non-stick skillet, cast-iron pan, or grill brushed with Oro di Milas over medium-high heat. Cook the meatballs, flipping frequently, until evenly browned on the outside while keeping the inside tender and juicy.

6. Serve: Squeeze fresh lemon juice over the hot meatballs right before serving. Enjoy alongside a crisp garden salad, tzatziki, or chilled yogurt mezes.