Recipe: Greek Pork Meatballs (Pork Keftedes)

GREEK PORK MEATBALLS (PORK KEFTEDES)

3/4 pound ground pork
1 large red onion, minced or grated (about 1 cup)
1 large tomato, grated
2 tablespoons dried Greek mint
Salt and freshly ground black pepper
3/4 cup milk
1/4 to 1/2 cup plain bread crumbs, as needed
1 1/2 cups all-purpose flour for dredging
Olive oil, for frying

Combine the ground pork and onion in a mixing bowl. Add the tomato, mint, salt, and pepper, and knead well for 3 minutes to combine. Pour in the milk and continue kneading until the liquid is completely absorbed. If the mixture is so loose that the keftedes do not retain their shape, add a few tablespoonfuls of plain fine bread crumb. Cover the mixing bowl and refrigerate the mixture for at least 1 hour or up to 6 hours, so that the flavors meld.

WHEN READY TO COOK:
To form, season the flour with salt and pepper, and spread out on a large plate. Have a second, clean plate ready. Take a tablespoonful at a time of the meat mixture and form into a small ball, about 1 1/2 inches in diameter. Roll in the flour and shake in the palm of your hand to remove the excess flour. Place the dredged meatball on the clean plate. Continue with the remaining mixture until all the meatballs are shaped.

To fry, heat about 1-inch of olive oil or other oil in a large, heavy skillet over medium heat. Using a tablespoon or small spatula, gently place as many meatballs as will fit in the pan without crowding. Fry them, turning once or twice so that all sides are browned. Remove, drain slightly on paper towels, and serve, either hot or at room temperature.

Makes 30 to 35 keftedes
From: TV Food Network, Sara's Secrets, Tastes of Greece
Adapted from source: Meze: Small Plates to Savor and Share from the Mediterranean Table by Diane Kochilas