9 September, 2022
LFN’s Greek Tailgating Meatballs (Keftedes)
Comments : 2 Posted in : Dish of the Week, Tailgate Dish on by : Chuck Tags: Beef, Greek, Keftedes, Meatballs, My Big Fat Greek Wedding, Pork, Tailgate Dish of the Week
For a large group of hungry tailgaters (whatever you don’t bring, you can freeze and reheat for later). Meatballs like this have been a staple for our “My Big Fat Greek Wedding”-esque family for quite a while now.
- 2 lbs ground beef
- 1 lb ground pork (or 1 extra lb beef or 1 lb veal, your choice)
- 1 very large red onion, grated
- 6 cloves of garlic, minced
- 2 cups of stale bread or store bought bread crumbs, soaked in some water just to make it moist
- 2 eggs
- 3 tbsp fresh parsley, chopped
- 1 1/2 tbsp fresh mint
- 4 tbsps olive oil
- 3 tbsps red wine vinegar
- 1 tbsp oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- oil for frying
- flour for dredging
- Add all the ingredients except the eggs into a large bowl and mix well with your hands for about 5-10 minutes. Mixing with your hands is really the only way to get the ingredients to blend.
- Add the eggs and work it into the meat miixture to make it even and moist, adding water a little at a time if it’s too dry.
- Cover the bowl with plastic wrap and let it rest in the fridge for 1 hour.
- Take the mixture out of the fridge and and roll into meatballs about 1 -1 1/2 inches in diameter.
- Sprinkle a healthy amount of flour on a plate and dredge each meatball with a light layer of flour. Heat up a pan of oil.
- Fry until nicely browned on all sides, about 10-15 at a time in the oil. When done, drain on a paper towel.
- Before your tailgate, get a crock pot filled with red sauce and drop the number of keftedes in the sauce to reheat. Server as a side, or in hoagie rolls sprinkled with Parmesan or extra oregano. Freeze whatever you don’t use.