Greek meatballs (keftedes) are extremely versatile and absolutely delicious. They can be served as an appetiser on a sharing plate, with a side of rice for dinner or in a pita bread wrap for lunch on the run. They are perfect for kids lunch boxes and extremely popular at parties.
Keftedes are traditionally made with breadcrumbs but Helen’s gluten-free version replaces breadcrumb with finely grated potato to achieve a crisp exterior with a light and fluffy centre. These meatballs will quickly become a staple in your household and a favourite amongst kids. Bite size + delicious = huge crowd pleasure.
Makes 12 meatballs.
500g beef mince
1 egg, beaten
1 sebago potato, peeled
1 brown onion,grated
2 tbs flat leaf parsley, finely chopped
1 tbs mint, finely chopped
1 tsp dried oregano
1 tsp sea salt flakes
Pinch of cracked pepper
Olive oil to fry
Lemon wedge to serve
*1. Finely grate potato and squeeze out excess moisture firmly with both hands. Combine with all other ingredients in a bowl.
*2. Refrigerate for 30 minutes. Roll out into small balls.
*3. Fry in oil rotating frequently until browned all over.
*4. Remove from pan and drain on paper towel. Sprinkle extra salt if required.
*5. Serve with lemon wedges.