Greek Meatballs

Greek meatballs, otherwise known as Keftedakia or Keftethes, vary by region and family. With this versatile recipe leaves room to adjust and add additions to your family’s taste, catering to your meat preference by using pork, beef, or lamb, or a combination! Additionally, you can choose between brown, yellow, or red onion for added customisation. I like to gently cook the onion before adding it to the meat, but if you want a slight crunch, mix it in raw. The addition of breadcrumbs, egg, and a dash of milk ensures the perfect blend, holding the meat together while maintaining its juiciness. Further enhance the flavour according to your family's liking by incorporating additional ingredients such as minced garlic, lemon zest, ground cumin or your preferred herbs and spices. Infused with SMASH Greek Lamb Rub for an authentic fresh flavor, purchase yours here and add that Mediterranean flair to all your dishes. Try it with our Tzatziki Garlic Sauce.

Here are the simple ingredients to help start your master piece

• 500g ground meat
• 1 egg
• 1/2 cup breadcrumbs
• Dash of olive oil and (optional) milk
• 1/2 onion, diced
• 1 tbsp SMASH Greek Lamb Rub (or dried herb and salt mix)
• Flour for light dusting

Instructions

1. Combine all ingredients in a bowl making a rough paste like texture.
2. Refrigerate the mixture covered for 30-60 minutes; otherwise, use a little water on your fingers when forming meatballs to prevent sticking.
3. Shape the mixture into small balls to your desired size, ensuring uniformity for even cooking, and lightly dust with flour.
4. Pan-fry for 10-15 minutes or place on baking paper in the oven for approximately 20 minutes, ensuring the internal temperature reaches around 70°C (160°F) and is no longer pink on the inside.

Notes

Place onto paper towel to absorb excess oil. Serve these delectable meatballs with grilled capsicum, warm pita bread, and a side of tzatziki garlic sauce. Consider garnishing with some fresh parsley or mint, onion and lemon ledge. Leftovers can be refrigerated for up to 3 days and freeze well for up to 3 months. Tag us and use the hashtag #SMASHrub to share your creations with us.