Mykonian Pork Meatballs with Throumbi and a Shot of Ouzo — A Taste of Tradition
There’s something unmistakably special about cooking in Mykonos. Maybe it’s the sea breeze that drifts through every open kitchen window, or the way the light hits the island’s whitewashed walls just as the scent of sizzling olive oil fills the air. Whatever it is, it makes you want to cook slower, more purposefully and with great respect for tradition.
Recently, I had the pleasure of making one of the island’s lesser-known but deeply traditional dishes: Mykonian pork meatballs, or keftedes, made the old way, really the old way, with the talented local cook Irini Zouganeli. Irini is a passionate keeper of Mykonian culinary heritage, and cooking alongside her felt like being let in on a delicious secret passed down through generations.
The Tradition of Knife-Mincing Pork
Most recipes call for store bought minced meat. But not here. In Mykonos, and especially in Irini’s kitchen, meat is treated with reverence. For this recipe, we used pork jowl and pork steaks, hand-minced the traditional way, using two sharp knives, crossed and rocked over the meat until it becomes a coarse, chunky mince. It’s a slow, satisfying process that transforms the pork into something rustic and deeply flavorful.
And the result? Meatballs with actual texture each bite a combination of tender pork and rich, meaty chunks. No anonymous mince here, just real, honest steak, broken down by hand.
A Greek Herb with a Twist: Throumbi
One of the standout ingredients in this recipe is throumbi, a fragrant dried herb similar to oregano but with a twist, it leans slightly minty, with a brightness that cuts through the richness of the pork. Throumbi has quickly become a new favourite of mine, adding a uniquely Mykonian touch that sets these meatballs apart from anything you’ll find on the mainland.
And a Splash of Ouzo (Because… Mykonos)
To make these keftedes truly special, we added a shot of ouzo into the mix. The faint anise aroma weaves its way into the meatballs, giving them a subtle, almost mysterious lift. It’s not overpowering, it just whispers “Greece” in every bite.
Cooking with Irini reminded me that some of the best flavors come not from complex techniques, but from respecting the process, from using your hands, trusting your senses, and honouring the history behind each dish. These Mykonian pork meatballs are humble, hearty, and absolutely unforgettable.
Next time you're in the kitchen, try putting down the food processor and picking up a knife, your taste buds will thank you.
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IRINI'S MYKONIAN MEATBALLS | A Taste of Tradition
Mary PolitisIngredients
- 1 kg pork jowl
- 2 onions grated
- 400 g stale bread soaked in water and well-pressed
- 2 eggs
- 1 tsp dried oregano
- 1 tsp throumbi or dried mint if unavailable
- 1 shot of ouzo
- Salt & pepper to taste
- Olive oil for frying
- 1 cup plain flour for coating
Instructions
- Chop the pork into strips, then small cubes. Using two knives in an X-formation, chop the meat repeatedly until it resembles coarse mince. This can take time—pour yourself a little ouzo and enjoy the process.
- In a large mixing bowl, combine the chopped pork, grated onion, soaked bread that has been squeezed out and broken apart, eggs, oregano, throumbi, ouzo, salt, and pepper.
- Mix well—really knead the mixture so everything binds beautifully. The mixture should be moist but shapeable.
- Form into golf ball-sized meatballs, roll each in plain flour, and set aside.
- In a deep pan, heat olive oil and shallow-fry the meatballs in batches. Cook until golden brown and crisp on both sides.
- Drain on paper towels and serve hot.