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Polítika Keftedakia – Greek Bulgur and Mint Meatballs

Polítika Keftedakia are a unique variation of Greek meatballs, inspired by the culinary traditions of Constantinople (modern-day Istanbul). Unlike typical Greek keftedes, these meatballs incorporate bulgur wheat, which adds a delightful texture and depth of flavor. Fresh mint enhances their aromatic profile, making them particularly refreshing and fragrant. The combination of finely ground beef, bulgur, and herbs results in a tender and juicy bite, while a light flour coating ensures a crispy golden crust when fried. Traditionally served with mashed potatoes or crispy fries, these meatballs are a beloved comfort food, perfect for family gatherings or festive occasions. Their rich history and distinctive taste make them a standout dish in Greek cuisine, offering a balance of hearty and fresh flavors that appeal to both traditionalists and modern food lovers alike.

Main | Greek | Dairy-Free | Nut Free | Shellfish Free | Soy Free | Meatball | Frying Pan | Mixing Bowl | Beef | Bulgur | Egg | Mint | Kneading | Pan-Frying | Rolling | Family Gathering | Festive | Quick
Time to complete

Prep

30min

Cook

15min

Wait

10min

Total

55min

Ingredients (Makes 6 portions)
  • 600 g (1 lb 5 oz) ground beef, preferably from the round, finely ground
  • 1 cup (180 g) fine bulgur
  • 2 large eggs, preferably organic, beaten
  • 1 large onion, grated
  • 2–3 garlic cloves, grated
  • Salt and black pepper, to taste
  • 1 bunch fresh mint leaves, finely chopped
  • 2 tbsp olive oil
  • Flour, for dredging
  • Vegetable oil, for frying
Nutrition Information (per 100g)
  • Calories: 210
  • Fat: 12
  • Protein: 15
  • Carbohydrates: 10
  • Fiber: 1.5
Directions

Preparing the Bulgur

  • 1. Place the bulgur in a large bowl and pour 1½ cups (360 ml) of boiling water over it. Stir, cover, and let it sit until softened and the water is absorbed, about 10 minutes. Allow it to cool.

Making the Meatball Mixture

  • 2. In a large mixing bowl, combine the ground beef, softened bulgur, beaten eggs, grated onion, grated garlic, salt, black pepper, chopped mint, and olive oil. Knead the mixture thoroughly until well combined. If the mixture feels too firm, wet your hands with water and continue kneading until it becomes soft and pliable.

Shaping and Frying

  • 3. Shape the mixture into small, slightly flattened meatballs. Lightly dredge each meatball in flour, shaking off excess. Heat vegetable oil in a deep pan over medium-high heat. Fry the meatballs in batches until golden brown and cooked through, about 3–4 minutes per side. Drain on paper towels.

Serving

  • 4. Serve hot with mashed potatoes or crispy fries. Enjoy!
Cookix's Secrets

Alternative Proteins

  • Substitute ground beef with ground lamb or turkey for a different flavor profile.

Bold Flavor Enhancements

  • Add a pinch of ground cumin or cinnamon to the mixture for a deeper, spiced aroma.

Frying Tips

  • Ensure the oil is hot enough before frying to achieve a crispy exterior without excessive oil absorption.

Healthier Version

  • Bake the meatballs at 200°C (400°F) for 20 minutes instead of frying for a lighter option.

Seasonal Tweaks

  • In summer, serve with a chilled cucumber-yogurt sauce for a refreshing touch.

Serving Suggestions

  • Pair with a yogurt-based dip or a fresh tomato salad for a refreshing contrast.

Texture and Flavor Enhancement

  • For extra tenderness, let the meatball mixture rest for 15 minutes before shaping.