Description
Juicy and flavorful Greek keftedes made with ground meat, fresh herbs, and warm spices, fried to a golden crisp. Perfect for a satisfying meal or as part of a Mediterranean spread.
Ingredients
500 g ground beef or lamb
1 small onion, finely grated
2 cloves garlic, minced
1/2 cup fresh parsley, finely chopped
2 tablespoons fresh mint, finely chopped
1/2 cup breadcrumbs
1 large egg
2 tablespoons milk
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
Olive oil for frying
Instructions
- In a large bowl, combine the ground meat, grated onion, garlic, parsley, mint, breadcrumbs, egg, and milk.
- Add oregano, cumin, salt, and black pepper, then mix gently until just combined.
- Cover and refrigerate the mixture for 20 minutes to firm up and develop flavor.
- Shape the mixture into small meatballs about 1 to 1.5 inches in diameter.
- Heat olive oil in a skillet over medium heat.
- Fry the meatballs in batches, turning occasionally, until golden brown and fully cooked, about 8–10 minutes.
- Transfer to a paper towel-lined plate to drain excess oil and serve warm.
Notes
Use a mix of beef and lamb for balanced flavor.
For a lighter option, bake the meatballs at 200°C (400°F) until cooked through.
Add crumbled feta for extra richness.
Serve with tzatziki, pita bread, or Greek salad.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 95 mg
