Keftedes, or Greek meatballs, are a beloved dish that showcases the robust flavors of Greek cuisine. These tender meatballs are typically made from ground beef and pork mixed with breadcrumbs, grated onions, garlic, and fresh herbs like mint and parsley. The mixture is seasoned with cumin, oregano, and sometimes a hint of cinnamon, giving the meatballs a warm, aromatic profile.
Once formed into small balls, Keftedes are traditionally fried until golden brown, achieving a crispy exterior while remaining juicy and flavorful. They are often served with a side of tzatziki, a refreshing yogurt, and cucumber dip and are perfect for enjoying as an appetizer, part of a meze platter, or a main dish. Whether served hot from the pan or at room temperature, Keftedes embody the comforting and convivial spirit of Greek dining, making them a favorite at family gatherings and festive occasions.
AuthorJulia ForesekCategoryAppetizers & Starters, beef, GreekDifficultyBeginnerPrepare the Meatball Mixture:
In a large mixing bowl, combine the ground meat, grated onion, minced garlic, breadcrumbs, milk, beaten egg, parsley, mint, oregano, cumin, cinnamon, salt, and pepper. Mix well until all ingredients are thoroughly combined.
Shape the Meatballs:
With wet hands, take small portions of the mixture and roll them into 1-inch balls. Place the meatballs on a baking sheet or plate.
Dust with Flour:
Lightly dust each meatball with flour, shaking off any excess. This helps create a nice crust when frying.
Fry the Meatballs:
In a large skillet, heat enough olive oil to cover the bottom of the pan over medium-high heat.
Add the meatballs in batches, being careful not to overcrowd the pan. Fry them until they are golden brown and cooked through, turning occasionally to ensure even cooking. This should take about 8-10 minutes per batch.
Drain and Serve:
Once cooked, transfer the meatballs to a plate lined with paper towels to drain any excess oil.
Serve the Keftedes warm, garnished with lemon wedges for squeezing over the top.
Ingredients
Directions
Prepare the Meatball Mixture:
In a large mixing bowl, combine the ground meat, grated onion, minced garlic, breadcrumbs, milk, beaten egg, parsley, mint, oregano, cumin, cinnamon, salt, and pepper. Mix well until all ingredients are thoroughly combined.
Shape the Meatballs:
With wet hands, take small portions of the mixture and roll them into 1-inch balls. Place the meatballs on a baking sheet or plate.
Dust with Flour:
Lightly dust each meatball with flour, shaking off any excess. This helps create a nice crust when frying.
Fry the Meatballs:
In a large skillet, heat enough olive oil to cover the bottom of the pan over medium-high heat.
Add the meatballs in batches, being careful not to overcrowd the pan. Fry them until they are golden brown and cooked through, turning occasionally to ensure even cooking. This should take about 8-10 minutes per batch.
Drain and Serve:
Once cooked, transfer the meatballs to a plate lined with paper towels to drain any excess oil.
Serve the Keftedes warm, garnished with lemon wedges for squeezing over the top.
Notes
Serving Suggestions:
Keftedes are typically served with tzatziki sauce, pita bread, and a Greek salad. They can also be part of a meze platter and other Greek appetizers such as dolmades, spanakopita, and olives.
Beverage Pairing:
- Red Wine: A medium-bodied red wine like Merlot or a Greek red wine such as Agiorgitiko pairs well with the rich flavors of the meatballs.
- Beer: A cold lager or a light ale can complement the spices in the meatballs.
