Instructions
- Tear the stale bread into rough pieces and place in a small bowl. Combine the wine and water, pour over the bread, and let it soften for about 5 minutes.
- Squeeze the soaked bread firmly with your hands to wring out as much liquid as possible, then crumble it into a paste. This bread paste is what binds the keftedes and keeps them moist inside, so don't skip the squeezing step or the mixture will turn watery.
- In a large mixing bowl, combine the ground beef, ground pork, soaked bread, grated onion, minced garlic, egg, mint, parsley, oregano, olive oil, red wine vinegar, salt, and pepper.
- Mix everything by hand for 5 to 8 minutes, squeezing and folding the mixture until it turns sticky and holds together when pressed. This kneading develops the texture that keeps the meatballs from falling apart in the oil.
- Cover the bowl and refrigerate for at least 1 hour, or overnight. Chilling firms up the fat, lets the bread and herbs meld into the meat, and makes the mixture far easier to shape and fry without it falling apart.
- Remove the mixture from the refrigerator and roll it into balls roughly the size of a walnut, about 1½ inches (4 cm) across, using slightly damp hands to keep the meat from sticking.
- Spread the flour on a plate and roll each meatball lightly to coat, shaking off any excess. A thin, even coating is what gives keftedes their crackly golden crust.
- Pour the oil into a wide, heavy skillet to a depth of about ½ inch (1 cm) and heat over medium heat until it reaches roughly 350°F (175°C). Test the temperature by dropping in a small piece of the mixture; it should sizzle steadily without smoking.
- Fry the meatballs in batches, leaving space between them, for 3 to 4 minutes per side, turning gently with tongs until deep golden brown and cooked through.
- Watch the heat as you go: if the oil gets too hot the outside will scorch before the center cooks, and if it cools down too much the meatballs will soak up oil and turn greasy rather than crisp.
- Lift the finished keftedes out with a slotted spoon and drain on a paper-towel-lined plate or wire rack.
- Serve hot or warm with lemon wedges for squeezing and a bowl of tzatziki alongside.
Tips for Success
- A mix of beef and pork gives juicier results than beef alone, which tends to fry up drier; feel free to swap in ground lamb or veal for a more traditional taverna flavor.
- Always grate the onion rather than dicing it — it disappears into the mixture and releases moisture evenly instead of leaving crunchy bits that can make the meatballs fall apart.
- If your kitchen is warm or the shaped balls feel soft, pop the tray in the freezer for 10 minutes before frying so they hold their shape better in the hot oil.
- The raw mixture and the shaped, uncooked meatballs both freeze well; thaw in the refrigerator overnight before flouring and frying.
- Fry a single test meatball first and taste it — this is the easiest way to check the seasoning and adjust salt or herbs before committing the whole batch to the pan.