Description
Greek Keftedes are traditional Greek meatballs made with ground beef or lamb, herbs like parsley and mint, and seasoned with oregano and cumin. These flavorful meatballs are pan-fried to golden perfection, making a savory appetizer or main dish that delivers a taste of authentic Greek cuisine in about 30 minutes.
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 Frying
- Olive oil for frying
Instructions
- Combine Ingredients: In a large bowl, mix together the ground meat, grated onion, minced garlic, chopped parsley, chopped mint, breadcrumbs, egg, and milk until just combined.
- Season: Add dried oregano, ground cumin, salt, and black pepper to the mixture and stir gently to evenly distribute the spices without overworking the meat.
- Refrigerate Mixture: Cover the bowl and refrigerate for 20 minutes to allow the flavors to meld and the mixture to firm up, making it easier to shape.
- Shape Meatballs: Form the mixture into small meatballs approximately 1 to 1.5 inches in diameter, ensuring they are uniformly sized for even cooking.
- Preheat Oil: Heat a generous amount of olive oil in a skillet over medium heat to prepare for frying.
- Fry Meatballs: Fry the meatballs in batches, turning occasionally, until they develop a golden brown crust and are fully cooked through, about 8 to 10 minutes.
- Drain and Serve: Transfer the cooked meatballs onto a paper towel-lined plate to absorb excess oil; serve them warm as a delicious appetizer or main course.
Notes
- Use fresh herbs like parsley and mint for a bright, authentic flavor.
- Refrigerating the meatball mixture before shaping helps maintain their form during frying.
- Do not overcrowd the skillet when frying to ensure even cooking and browning.
- Serve with tzatziki sauce or a wedge of lemon for added zestiness.
- The meatballs can be made with either ground beef or lamb based on preference.
