Keftedes (Greek Meatballs)

🧂 Ingredients

• 500 g Ground beef(A mix of beef and lamb (e.g., 250g each) can also be used for richer flavor.)
• 1 medium Onion(Finely grated or minced.)
• 2 slices Stale bread(Crusts removed, soaked in water, then squeezed very dry. Day-old bread works best.)
• 2 tbsp Fresh mint(Finely chopped. Dried mint can be substituted, but use 1 tbsp.)
• 1 tbsp Dried oregano(Crumbled.)
• 1 large Egg(Lightly beaten.)
• 1 tsp Salt(Or to taste.)
• 1/2 tsp Black pepper(Freshly ground, or to taste.)
• approx. 1/4 cup All-purpose flour(For coating the meatballs.)
• approx. 1/2 cup Olive oil(For frying. Use a neutral oil like vegetable or canola if preferred.)

👨‍🍳 Instructions

1. 1

   Prepare the bread: Tear the bread slices into small pieces and soak them in a bowl of water for about 5 minutes until softened. Drain thoroughly and squeeze out as much excess water as possible. Crumble the soaked bread into a large mixing bowl.

   ⏱️ 5 minutes
2. 2

   Combine the ingredients: To the bowl with the squeezed bread, add the ground beef, finely grated or minced onion, chopped fresh mint, dried oregano, lightly beaten egg, salt, and black pepper. Mix everything together gently with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.

   ⏱️ 5 minutes
3. 3

   Shape the meatballs: Lightly dust your hands with flour. Take about 1-2 tablespoons of the meat mixture and roll it between your palms to form small, oval or round meatballs, roughly 1.5 inches (4 cm) in diameter. Place the formed meatballs on a plate or baking sheet. Once all meatballs are formed, lightly coat each one in flour, shaking off any excess.

   ⏱️ 10-15 minutes
4. 4

   Fry the meatballs: Heat about 1/2 inch of olive oil in a large, heavy-bottomed skillet or frying pan over medium-high heat. The oil is ready when a small piece of bread sizzles immediately upon contact. Carefully add the meatballs to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 7-10 minutes, turning them occasionally with tongs, until they are deeply golden brown and cooked through. The internal temperature should reach 71°C (160°F).

5. 5

   Drain and serve: Remove the cooked meatballs from the skillet using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Serve hot.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For the best texture, you can cover the meat mixture and refrigerate it for 30 minutes to an hour before shaping. This allows the flavors to meld and makes the mixture easier to handle.
• ✓Mint is a key herb in traditional keftedes, providing a fresh counterpoint to the richness of the meat. Don't skip it!
• ✓Serve keftedes warm as an appetizer with a side of tzatziki sauce for dipping, or as part of a larger mezze platter.

🔄 Variations

• Use a mixture of ground lamb and beef for a richer, more complex flavor.
• Add a tablespoon of finely chopped fresh parsley along with the mint.
• Serve with a simple tomato sauce or a lemon-dill sauce instead of tzatziki.

🥗 Nutrition

Per serving