Keftedes (Greek Meatballs)


    • 2 Tbs Butter
    • 2 Small Onions - Finely Chopped
    • 2 Cloves of Garlic - Finely Chopped
    • 1 lb Pork
    • 1 Stale Bread Roll - Soaked and Squeezed
    • 1 Egg
    • 1 Tsp Sweet Paprika
    • 2 Tsp Salt
    • Freshly Ground Black Pepper
    • Olive Oil for Frying
    • ½ Cup (125 ml) Dry Red Wine


Heat the butter in a skillet, add the onions and garlic, soften, then leave to cool. Put the ground pork in a bowl with the contents of the skillet, combine with the bread roll, egg, and paprika. Season with salt and pepper and knead well. Heat the oil in a skillet. Shape the mixture into walnut–sized balls and fry until crispy all over. Arrange the meatballs on a platter, then add the red wine to the frying juices and pour over the keftedes. Serve warm with a fresh green salad.

Culinaria Greece (2007)