What Are Greek Keftedes Meatballs Made Of? Curious about what makes Greek keftedes so delicious and beloved in Greece? In this video, we’ll explore the key ingredients that come together to create these flavorful meatballs. We’ll start by explaining the main components, including the types of ground meats used and the role of soaked bread in keeping the meat tender and moist. You’ll learn about the essential herbs like mint and parsley that give keftedes their distinctive aroma and flavor, as well as the importance of garlic and onion in adding depth. We’ll also discuss the seasonings and optional ingredients like oregano, cumin, cinnamon, or even a splash of ouzo or red wine vinegar that introduce subtle spice and complexity. Additionally, we’ll cover how the mixture is shaped, coated in flour or breadcrumbs, and cooked to achieve that perfect crispy exterior and juicy interior. Finally, you’ll discover how keftedes are traditionally served as part of a Greek meze platter, paired with tzatziki, pita bread, or fresh salads. Whether you’re a home cook or a food enthusiast, understanding these ingredients will help you recreate authentic Greek keftedes and appreciate the rich culinary tradition behind them. Join us to learn more about this classic Greek dish!
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[Music] What are Greek Keettes meatballs made of? Imagine biting into a crispy golden meatball packed with fresh herbs and rich flavors. Greek keftis are a beloved part of Greece’s mezz culture enjoyed with friends and family. They are a classic dish that captures the essence of Greek cuisine and tradition. So what exactly makes up these tasty meatballs? Let’s break it down. Greek keftis are mainly made from ground meats. Usually cooks combine ground beef and ground pork, but sometimes ground lamb or ve is used depending on the region or family recipe. The mixture is balanced to give the meatballs a tender, juicy inside and a crispy outside. To keep the meat tender and moist, they add stale bread soaked in water or milk. This soaked bread acts as a binder and adds a soft texture to the meat. Fresh herbs are essential for authentic flavor. Mint and parsley are the most common herbs used, giving kept their signature aroma and taste. Mint adds a fresh aromatic note that makes the meatballs stand out. Along with herbs, garlic and onion are grated or finely chopped into the mixture to add depth and richness. Seasonings like salt and black pepper are standard, but some recipes include oregano, cumin, cinnamon, or allspice to introduce subtle spice notes. Sometimes cooks add a splash of uzo, which is a Greek annis flavored spirit, or a dash of red wine vinegar for a slight tang. These ingredients add a layer of complexity to the flavor profile. To help hold everything together, an egg is mixed into the meat and a little olive oil is added for richness. Before frying, the meat mixture is rolled in flour or a mixture of flour and breadcrumbs to create a crispy crust when cooked. The traditional way to cook kefettes is to shallow fry them in olive oil until they turn a beautiful golden brown. This method gives them a crispy exterior while keeping the inside juicy and flavorful. They are often served as part of a mess platter paired with cooled satsiki sauce, warm pa bread, or a fresh Greek salad. These meatballs are a staple in Greek gatherings and a perfect way to experience the country’s rich culinary traditions. So to sum it up, Greek keftis are made of ground beef and pork, soaked bread, fresh herbs like mint and parsley, garlic, onion, egg, olive oil, seasonings such as salt, pepper, oregano, and sometimes spices like cumin or cinnamon. They are coated in flour or breadcrumbs before frying to get that perfect crispy crust. These ingredients come together to create a dish that’s flavorful, aromatic, and full of tradition. [Music]
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