Floating Olive Branch
Easter Keftedes (Greek Meatballs)

Serves 6-8


4 slices white bread 

1 cup whole milk 

1 tablespoon ouzo or sambuca 

1 tablespoon 18 Year Aged Balsamic Vinegar 

1/4 cup fresh mint leaves 

1/4 cup fresh parsley leaves 

1 teaspoon dried oregano 

1 teaspoon Fleur de Sel 

1/2 teaspoon ground cumin 

1 egg 

1 cup yellow onion, peeled and diced 

2 garlic cloves, peeled 

1 lb. ground beef 

1 lb. ground pork 

1/2 cup all-purpose flour

Tuscan Herb Infused Olive Oil 


Place white bread slices in a casserole dish. Pour milk, ouzo, and balsamic over the bread slices and set aside to soak for 20 minutes, flipping the bread over halfway through.

Once nice and soggy, squeeze the bread slices to remove any excess liquid and place them in the bowl of a food processor. Add the mint, parsley, oregano, salt, cumin, egg, onion, and garlic to the food processor and blend, creating a smooth paste. 

Transfer the paste to a large bowl, add the ground meat (beef and pork), and, using your hands, thoroughly mix until combined. Wrap the meatball mixture and place it in the refrigerator to rest for 30 minutes. 

Once rested, portion the mix using a small scoop or tablespoon measure and roll into balls. Coat the balls in flour and set aside while you preheat the oil. 

Place Tuscan Herb Infused Olive Oil in a Dutch oven or pot, filling it 1/4 full. Bring the olive oil to 325°F over medium to medium-high heat. 

Once the oil is hot, fry the meatballs in batches until brown and cooked through, about 3-4 minutes per side. Once cooked, remove the meatballs using a slotted spoon and set aside on a wire rack to drain. 

Serve meatballs as an appetizer or meaty side with your favorite Greek condiments and fixings.