Description
Greek Keftedes are traditional Greek meatballs made with ground beef or lamb mixed with fresh herbs, spices, and breadcrumbs. They are pan-fried to golden perfection, delivering a flavorful and juicy bite with aromatic hints of mint and oregano. This recipe is quick to prepare and perfect as an appetizer or main dish.
Ingredients
Scale
Meatball Mixture
- 500 g ground beef or lamb
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1/2 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 1/2 cup breadcrumbs
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking
- Olive oil for frying
Instructions
- Prepare the Mixture: In a large bowl, combine the ground meat, grated onion, minced garlic, chopped parsley, chopped mint, breadcrumbs, egg, and milk. Mix gently to start forming your meatball base.
- Add Seasonings: Sprinkle in the dried oregano, ground cumin, salt, and black pepper. Mix gently but thoroughly until all ingredients are just combined, avoiding overworking the mixture for tender meatballs.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for 20 minutes. This step helps the flavors meld together and firms up the mixture, making it easier to form into meatballs.
- Shape the Meatballs: Using your hands, shape the mixture into small meatballs, approximately 1 to 1.5 inches in diameter, ensuring even size for uniform cooking.
- Heat Olive Oil: Pour olive oil into a skillet and heat it over medium heat until shimmering but not smoking, preparing it for frying.
- Fry the Meatballs: Place the meatballs carefully in the hot oil in batches, ensuring they are not overcrowded. Cook them, turning occasionally, until golden brown on all sides and fully cooked through, about 8–10 minutes total depending on size.
- Drain and Serve: Remove the cooked meatballs and place them on a paper towel-lined plate to absorb excess oil. Serve warm as an appetizer, snack, or main dish.
Notes
- For the best flavor, use a mix of ground beef and lamb or choose one according to preference.
- Make sure not to overmix the meat mixture to keep the meatballs tender.
- Refrigerating the mixture is key for firm and easier-to-handle meatballs.
- Cooking in batches prevents overcrowding so meatballs brown evenly.
- Serve with tzatziki sauce or a squeeze of lemon for an authentic Greek touch.
- Breadcrumbs can be substituted with gluten-free crumbs for a gluten-free option.
