Keftedes (Greek meatballs with two-ingredient pita)

Name: Keftedes (Greek meatballs with two-ingredient pita) recipe
Yield: 8
Ingredients: 150g pork mince; 150g lamb mince; 1 medium potato, peeled, finely grated, drained so that most of the liquid is removed (you can do this by hand); 1 medium onion, finely chopped or grated; 1 egg; 1/2 cup (35g) fresh breadcrumbs; 1/4 bunch flat-leaf parsley, finely chopped; 1/4 bunch mint leaves, finely chopped; Olive oil, to shallow fry; 2 cups (300g) self-raising flour, plus extra plain flour to dust; 300g natural yoghurt; Olive oil, to fry

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KEFTEDES GREEK-STYLE MEATBALLS WITH 2 INGREDIENT PITA

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by Anna Polyviou

May 20, 2021

“The smell of keftedes frying in the pan is like a calling to the kitchen – the whole house comes running! I shallow-fry my keftedes in this recipe.” – Anna Polyviou

150g pork mince
150g lamb mince
1 medium potato, peeled, finely grated, drained so that most of the liquid is removed (you can do this by hand)
1 medium onion, finely chopped or grated
1 egg
1/2 cup (35g) fresh breadcrumbs
1/4 bunch flat-leaf parsley, finely chopped
1/4 bunch mint leaves, finely chopped
Olive oil, to shallow fry

Two-ingredient pita (makes 8)

2 cups (300g) self-raising flour, plus extra plain flour to dust
300g natural yoghurt
Olive oil, to fry

Method

1.

Place mince, potato, onion, egg, breadrumbs and herbs in a bowl, season well and mix to combine. Roll the mixture into 1 tbs-sized balls (you should be able to make about 18-20) and set aside on a tray.
2.

Place a medium frypan over medium heat and add enough olive oil to cover the base of the pan. Working in batches, shallow fry keftedes, turning frequently, for 8-10 minutes until golden and cooked through. Remove from the pan and drain on paper towel.
3.

For the pita, place flour and yoghurt in a medium bowl and mix by hand until combined. Transfer dough to a clean bench dusted with flour and knead until smooth. Divide into 8 equal portions and roll out into 15cm rounds.
4.

Drizzle a little olive oil in a medium frypan over medium heat. In batches, cook pita for 2 minutes on each side or until lightly golden.
5.

Serve keftedes warm with pita, tzatziki, tomato, cucumber, onion, herbs and lemon