Keftedes with Herbs

Instructions

1. Step 1

   Combine the breadcrumbs and milk in the mixing bowl. Let the mixture stand until the crumbs have absorbed the liquid.

   Timer: 5 min (fixed)

   Ingredients used: 60.0 gr Breadcrumb, 45.0 ml Milk

   Cookware: mixing bowl

2. Step 2

   Add the beef, onion, garlic, parsley, mint, oregano, egg, salt, and black pepper to the soaked breadcrumbs. Mix just until evenly combined.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 2.0 gr Dried Oregano, 1.0 piece Egg, 6.0 gr Fine Salt, 6.0 gr Garlic, 700.0 gr Ground Beef, 10.0 gr Mint, 120.0 gr Onion, 20.0 gr Parsley

   Cookware: mixing bowl

3. Step 3

   Shape the mixture into 20 compact oval or round meatballs and arrange them on the rimmed tray. Refrigerate until slightly firm.

   Timer: 15 min (fixed)

   Cookware: rimmed tray

4. Step 4

   Spread the flour in the shallow dish. Roll each chilled meatball lightly in the flour, then shake off loose flour.

   Timer: 5 min (fixed)

   Ingredients used: 60.0 gr Wheat Flour

   Cookware: rimmed tray, Shallow Dish

5. Step 5

   Heat the olive oil in the frying pan over medium heat. Fry the keftedes in batches for 6–8 minutes, turning regularly, until browned and their centers reach 71°C.

   Timer: 8 min (fixed)

   Ingredients used: 120.0 ml Olive Oil

   Cookware: frying pan, instant-read thermometer, tongs

6. Step 6

   Transfer the cooked keftedes to the serving plate and let them rest briefly. Serve hot with the lemon wedges.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 piece Lemon

   Cookware: Chef Knife, cutting board, serving plate, tongs