Keftedes Recipe
Greek · Main course · 35 min total
These Greek-style meatballs are packed with fresh herbs and spices, pan-fried to golden perfection. Serve as an appetizer with tzatziki or as a main with rice and salad.
20
min prep
min prep
15
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 500g ground beef or lamb (or a mix)
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1/2 cup fresh breadcrumbs
- 1 large egg, lightly beaten
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- Olive oil for frying
Instructions
- In a large bowl, combine ground meat, grated onion, garlic, breadcrumbs, egg, parsley, mint, oregano, cumin, salt, and pepper. Mix well with your hands until evenly combined.
- Cover and refrigerate for at least 30 minutes (or up to 24 hours) to allow flavors to meld.
- Shape the mixture into small balls, about 1.5 inches in diameter.
- Heat a generous amount of olive oil in a large skillet over medium-high heat. Fry the keftedes in batches, turning occasionally, until golden brown and cooked through, about 8-10 minutes.
- Transfer to a paper towel-lined plate to drain. Serve hot with tzatziki sauce, lemon wedges, and pita bread.
Tips
- For extra flavor, add a tablespoon of red wine vinegar or a pinch of cinnamon to the mixture.
- To make ahead, shape the keftedes and refrigerate; fry just before serving.
- Leftover keftedes can be stored in the fridge for up to 3 days and reheated in a skillet.
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