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Greek Meatballs (Keftedes)

Greek Meatballs (Keftedes)

Juicy Greek Meatballs (Keftedes), beautifully flavoured with red onion, parsley, a hint of mint and dried oregano.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Main
Cuisine Greek
Servings 5 meatballs

Equipment

  • Large bowl
  • Skillet

Ingredients
  

Meatballs

  • 1 medium red onion grated
  • 500 g beef mince (or lamb, 1 lb)
  • 200 g pork mince (or more beef, 6.5 oz)
  • 2 cloves garlic minced
  • 1 cup panko breadcrumbs (or use normal, 60g)
  • 1 egg
  • ¼ cup fresh parsley finely chopped
  • 6 large mint leaves finely chopped (spearmint if possible)
  • ½ teaspoon dried oregano
  • 1 tablespoon extra virgin olive oil
  • ¾ teaspoon salt
  • black pepper to taste

Cooking / Serving

  • ½ cup flour any white
  • 3 tablespoon olive oil
  • finely chopped parsley optional, for garnish
  • Tzatziki or Greek yoghurt

Instructions
 

Preparation

  • Grate the onion into a large bowl, then add remaining Meatball ingredients. Mix well for a few minutes until smooth and combined.
  • Optional: Refrigerate for 1 hour to make them easier to roll.
  • Measure heaped tablespoons and dollop onto a work surface – should make around 32 – 35. Roll into balls.

Cooking

  • Heat most of the oil in a large skillet over medium-high heat. Use enough oil to cover the skillet surface.
  • Cook in batches: Dredge meatballs in flour, shaking off the excess, then place in the skillet. Cook for 5 – 6 minutes until browned. Remove and keep warm.
  • Alternatively, spray with oil and bake at 180C/350F for 20 minutes or until browned.
  • Serve as a mezze platter starter or with a salad for dinner.

Notes

These meatballs freeze well and stay juicy when reheated. They can also be used in burritos for a convenient meal.

Nutrition

Serving: 1meatball
Keyword Beef, Greek Meatballs, Keftedes, meatballs, Mediterranean, pork
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