Keftedes — Crispy Greek Meatballs with Herbs and Spices

No Greek table is complete without keftedes. They're served as a meze, as a main, at parties, at picnics, cold from the fridge at midnight. My Yiayia's secret was soaking the bread in milk and not overworking the meat. And frying them in good olive oil — always.

Ingredients (makes ~30 meatballs)

• 700g (1.5 lbs) ground beef (or half beef, half pork)
• 2 slices stale bread, crusts removed, soaked in milk and squeezed dry
• 1 medium onion, grated
• 2 garlic cloves, grated
• 1 egg
• 2 tbsp fresh mint, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 1 tsp dried oregano
• ½ tsp cumin
• Salt & pepper
• Mr. Papou's 3 Liter Family Tin Extra Virgin Olive Oil, for frying

Instructions

1. Combine ground meat, soaked bread, onion, garlic, egg, mint, parsley, oregano, cumin, salt, and pepper. Mix gently until just combined — don't overwork it.
2. Refrigerate the mixture for 30 minutes. This helps the meatballs hold their shape.
3. Roll into balls slightly smaller than a golf ball, then flatten slightly into oval patties.
4. Heat a generous pour of Mr. Papou's Extra Virgin Olive Oil in a heavy pan over medium-high heat. The olive oil gives keftedes their characteristic flavor and a beautifully crisp exterior that vegetable oil simply can't match.
5. Fry in batches, turning once, for 3–4 minutes per side until deep golden brown and cooked through.
6. Drain on paper towels and serve hot with tzatziki, lemon wedges, and crusty bread.