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Keftedes (Greek Meatballs)

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Keftedes are savory Greek meatballs made with beef, pork, garlic, onion, parsley, mint, and oregano, then fried until golden and juicy. Serve them with tzatziki, lemon wedges, and warm pita for a flavorful Mediterranean meal or appetizer.

Ingredients

  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 small onion, finely grated
  • 3 garlic cloves, minced
  • 1 large egg
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1/2 cup all-purpose flour
  • Vegetable or olive oil, as needed for frying
  • Tzatziki sauce, for serving
  • Lemon wedges, for serving
  • Chopped fresh parsley, for serving
  • Warm pita bread, optional
  • Greek salad, optional

Instructions

  1. Place the breadcrumbs and milk in a large mixing bowl and let them sit for about 5 minutes to soften.
  2. Add the ground beef, ground pork, grated onion, garlic, egg, parsley, mint, oregano, salt, black pepper, red wine vinegar, and olive oil.
  3. Gently mix until the ingredients are evenly combined. Avoid overmixing so the meatballs remain tender.
  4. Cover the meat mixture and refrigerate for 20–30 minutes to make it easier to shape and allow the flavors to develop.
  5. Shape the chilled mixture into small meatballs, using approximately 1 1/2 tablespoons of mixture for each.
  6. Spread the flour on a shallow plate. Lightly roll each meatball in the flour and shake off the excess.
  7. Pour enough frying oil into a large skillet to generously cover the bottom and heat over medium to medium-high heat.
  8. Working in batches without overcrowding the skillet, fry the meatballs for about 6–8 minutes, turning occasionally, until evenly browned and completely cooked through.
  9. Transfer the cooked meatballs to a paper-towel-lined plate or wire rack to drain excess oil. Make sure the centers reach an internal temperature of 160°F (71°C).
  10. Serve the Keftedes hot with tzatziki sauce, lemon wedges, fresh parsley, and optional warm pita bread or Greek salad.

Notes

  • For all-beef Keftedes, replace the ground pork with an equal amount of ground beef.
  • Ground lamb can replace some or all of the pork for a richer Mediterranean flavor.
  • For a lighter cooking method, arrange the meatballs on a lightly greased baking sheet and bake at 400°F (200°C) until browned and fully cooked.
  • Increase the fresh mint or parsley for a stronger herbal flavor.
  • Add crushed red pepper flakes or cayenne for extra heat.
  • A small amount of crumbled feta can be added for a salty, creamy variation.
  • Store cooked Keftedes in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat in a 350°F (175°C) oven for about 10–15 minutes or gently in a skillet until thoroughly heated.
  • Cooked and cooled Keftedes can be frozen in a freezer-safe container for up to 2–3 months.

Nutrition

Find it online: https://thefamilycooking.com/keftedes-greek-meatballs/