Keftethakia are fried balls of ground meat, usually made a bit larger than regular meatballs. Originally made to use up stale bread, they are light and full of herbaceous flavor. The refreshing mint and the clean and peppery taste of parsley combined with the soft inside and crunchy outside, make these an ideal choice for lunch or dinner.
1 lb mixed ground beef, veal and pork
2 slices white bread soaked in 2% milk
1 onion, diced
2 tablespoons olive oil
2 tablespoons diced mint
2 tablespoons diced curly parsley
1 teaspoon Kosher salt
1 teaspoon ground black pepper
1/2 cup to 1 cup flour (for dusting)
1/4 cup olive oil (for frying)
Add the 2 tablespoons of the olive oil to a small pan and heat. Add the onion and soften until translucent (approximately 3 minutes). Set aside. Trim the outside edges from the sliced bread and place the center pieces in 1/4 cup of milk to soak. Squeeze out the liquid as much as possible and then crumble the soaked bread into the ground meat. Add the diced mint, parsley, salt, pepper, cooked onion with the oil, and egg and mix together.
Wet your hands with a bit of water and take out 2 heaping tablespoons of the meat mixture into your palms. Rub the mixture to create a 3” ball. Slightly press together to flatten. Place the flattened keftetha onto flour. Cover with flour on both sides and set aside. Repeat until all the keftethes are made.
In the meantime, heat the remaining olive oil. Once the oil is hot (test by dropping a bit of flour), place the keftethes in. Sear on the first side for about 3 to 4 minutes without moving. Once the first side is browned, flip to the other side and cook for an additional 5 minutes. Ensure the meat is cooked through to a medium consistency.
Serve immediately. Makes 12 keftethes. Serves 4 to 6.