Greek Meatballs (Keftedakia) w/ Tzatziki Sauce

Greek meatballs, or keftedes, can be served for dinner with rice or as a lunch with pita bread. While they are prepared in a similar style to other meatball types such as Swedish and Italian, the Greek version contains distinct spices and is often deep fried rather than pan-fried to create a crispy crust. Also, rather than ground beef alone, Greek meatballs may also contain other meats such as pork and lamb.

Crispy-crusted, deep fried Greek meatballs are supposed to yield to a soft "puff" of a mint and oregano flavored interior and may be eaten without sauce. After the meatballs have been formed, if they are deep-fried they should be rolled in flour. Coating the meatballs with flour before deep-frying helps create the crispy crust. The size of the meatballs varies depending on the desired texture. The smaller the Greek meatball, the crispier the overall texture. Keftedes should not only have a crispy outer crust, but also be golden brown in color and of course cooked through right to the center.

Some cooks like to prepare the recipe up until the flour coating and deep frying part and save those final steps for the next day. Raw Greek meatball, or keftedes, mixture may be left in the refrigerator up to one day before cooking.

The recipe below gives you the option of deep-frying, which is traditional, or baking in the oven.

1/2 pound ground beef
1/2 pound ground lamb
1 beaten egg
1/2 cup soft bread crumbs
2 Tbsp. milk
1/3 cup onions, chopped
1 clove garlic, minced
1 Tbsp. fresh parsley, chopped
1 Tbsp. fresh mint, chopped
1 tsp. oregano
1/2 tsp. cinnamon
salt and pepper
flour or breadcrumbs (for rolling in if deep-fried)

Add the ground meats to a mixing bowl. Add the rest of the ingredients and mix together lightly. Shape into balls and bake on a rack that has been placed in a cookie sheet so that the grease drains off for about 15 minutes until done.

Alternatively . . . Shape the meatballs and roll in either flour or breadcrumbs. In a large skillet heat enough olive oil to reach halfway up the meatballs. Place meatballs in hot oil and cook until they are evenly browned, flipping when necessary. If the meat sticks to the bottom of the skillet, that means that they haven't browned yet. Wait until they no longer stick, and then flip them. Place the meatballs on a plate lined with a paper towel in order to absorb the extra oil.

Serve with quartered pita bread rounds and tzatziki sauce.