Introduction

Keftedes are traditional Greek meatballs, bursting with flavour from a blend of ground meat, fresh herbs, and spices. Often served as an appetiser or part of a meze platter, these meatballs are typically fried to perfection, creating a crispy exterior and a juicy, tender interior. Keftedes are commonly accompanied by tzatziki sauce, lemon wedges, and pita bread, making them a popular choice for gatherings and family meals.

Ingredients

Serves Approximately: 15 – 20 Keftedes

• Ground Beef: 500 grams (about 1.1 pounds)
• Ground Pork: 500 grams (about 1.1 pounds)
• Onion: 1 large, finely chopped
• Garlic: 3 cloves, minced
• Fresh Parsley: 1/2 cup, finely chopped
• Fresh Mint: 1/4 cup, finely chopped (optional)
• Breadcrumbs: 1 cup
• Eggs: 2 large
• Milk: 1/4 cup
• Olive Oil: 2 tablespoons (for the meat mixture)
• Salt: 1 teaspoon
• Black Pepper: 1 teaspoon
• Ground Cumin: 1 teaspoon
• Dried Oregano: 1 teaspoon
• All-purpose Flour: For dusting
• Vegetable Oil: For frying

Equipment

• •  Large Mixing Bowl
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Skillet or Frying Pan
  • Plate (for flouring the meatballs)
  • Paper Towels (for draining)
  • Slotted Spoon

Instructions

1. Prepare the Meat Mixture:

• • In a large mixing bowl, combine the ground beef and ground pork.
  • Add the finely chopped onion, minced garlic, parsley, mint (if using), breadcrumbs, eggs, milk, and olive oil.
  • Season with salt, black pepper, ground cumin, and dried oregano.
  • Mix everything thoroughly until all the ingredients are well combined. It’s best to use your hands to ensure an even mix.

2. Shape the Meatballs:

• • Take small portions of the meat mixture and roll them into balls, about 1 to 1.5 inches in diameter.
  • Place the flour on a plate and roll each meatball in the flour to coat lightly. Shake off any excess flour.

3. Fry the Meatballs:

• • Heat the vegetable oil in a large skillet or frying pan over medium-high heat. The oil should be about 1/4 inch deep.
  • Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan.
  • Fry the meatballs for about 8-10 minutes, turning them occasionally, until they are golden brown and cooked through. Use a slotted spoon to remove the meatballs from the oil and transfer them to a plate lined with paper towels to drain any excess oil.

4. Serve:

• • Serve the keftedes hot with tzatziki sauce, lemon wedges, and warm pita bread. They also pair well with a Greek salad or roasted vegetables.

Tips

• Mixing: Ensure the meat mixture is well combined but do not overmix, as this can make the meatballs tough.
• Flouring: Lightly flouring the meatballs helps create a nice crust when frying.
• Baking Option: For a healthier option, you can bake the meatballs in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until browned and cooked through.
• Freezing: These meatballs can be frozen either before or after frying. To freeze before frying, place the floured meatballs on a baking sheet and freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.