Serve with pita and tzatziki, greek salad or fresh pasta. The difference between these greek meatballs and the regular ones comes from the kalamata olives, spinach and greek yoghurt.
Place the ground meat in a large mixing bowl.
Add dried oregano, mustard, salt, pepper, 2 beaten eggs and all of the greek yogurt. Using your hands, combine until everything is well incorporated. Crumble 2 slices of whole bread with your hands and incorporate it in the mix.
Chop and sote onions and garlic in 2 tbps of olive oil until slightly golden, then add them to the large bowl.
Chop up spinach and the kalamata olives and mix them in too.
Make sure all the ingredients are evenly distributed.
Wet your hands (it will help you make perfect round meatballs withouth meat sticking to your hands) then start shaping the meatballs.
Heat vegetable oil in a medium pan and fry them until they are cooked through, depending on the size, 5-8 minutes on each side. Make sure not to overcrowd the pan.
Drain excess oil by placing the meatballs on a paper towel.
Placte the keftedes on a plate and serve with a couple of tablespoons of Tzaziki. Delicious!