Keftedes grecs frits

Soak the bread

Tear the bread into pieces and put it in a small bowl with the water or milk. Let it sit for 5 minutes, then squeeze out the liquid firmly with your hands and crumble the bread finely. This softens the texture of the meatballs without making them wet.

• 100 g stale bread
• 60 ml water or milk

✅ C'est prêt quand : the bread is soft, squeezed dry, and crumbly

Mix the meat

In a large bowl, combine the ground meat, soaked bread, grated onion, garlic, egg, mint, parsley, oregano, olive oil, vinegar, salt and pepper. Knead with your hands for 2–3 minutes until the mixture feels smooth and slightly sticky; this is what holds the meatballs together without extra flour inside.

• 500 g ground meat
• 1 small onion
• 2 cloves garlic
• 1 egg
• 4 tbsp mint
• 3 tbsp parsley
• 1 tsp oregano
• 2 tbsp olive oil
• 1 tbsp vinegar
• 1 tsp salt
• 1/2 tsp pepper

✅ C'est prêt quand : the mixture is evenly combined and holds together when pressed

Chill before shaping

Cover the bowl and refrigerate for 30 minutes. Chilling firms up the fat so the meatballs hold their shape in the hot oil instead of spreading or falling apart.

✅ C'est prêt quand : the mixture feels cold and firm

Shape and dredge

With damp hands, roll the mixture into balls a little smaller than a golf ball, about 30 g each. Roll each one in flour, patting off the excess, so you get a thin, even coating.

• 80 g flour

✅ C'est prêt quand : all the meatballs are shaped and lightly coated in flour

Fry in batches

Pour oil into a deep, heavy pot to a depth of about 3 cm and heat to 175°C (347°F). Fry the meatballs in batches of 6–8, without crowding the pot, for 4–5 minutes, turning once, until deep golden brown and cooked through inside (no pink remains).

• 500 ml frying oil

✅ C'est prêt quand : the meatballs are deep golden brown all over and firm when pressed

Drain and serve

Lift the meatballs out with a slotted spoon and drain on paper towels for a minute. Serve hot, with lemon wedges to squeeze over them.

• to serve lemon wedges

✅ C'est prêt quand : excess oil has drained and the meatballs are ready to eat