Greek Lamb Meatballs (Keftedes Tiganites)

Name: Greek Lamb Meatballs (Keftedes Tiganites)
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 36 serving
Ingredients: 1 large red onion; 2 lbs ground lamb; 3 garlic cloves; 2 tsp dried oregano; 1/4 cup fresh mint; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 cup plain breadcrumbs; 1 large egg; 1 tbsp olive oil; 1/4 cup grated Parmesan cheese; 1 tsp kosher salt; 1/2 tsp ground black pepper; 1/3 cup flour for dredging; olive oil

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
34 mins
Servings
36
Calories
105 kcal
Course
Main Course
Cuisine
Mediterranean

Greek Lamb Meatballs (Keftedes Tiganites)

Chad Dorsey

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Keftedes are juicy Greek lamb meatballs with a crispy, golden crust. Packed with herbs, cheese, and onions, they’re ready in 30 minutes!

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Ingredients

Servings

1 large red onion grated
2 lbs ground lamb or beef
3 garlic cloves minced
2 tsp dried oregano
1/4 cup fresh mint chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 cup plain breadcrumbs
1 large egg
1 tbsp olive oil
1/4 cup grated Parmesan cheese (See Note 1)
1 tsp kosher salt
1/2 tsp ground black pepper
1/3 cup flour for dredging
olive oil (for frying)

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Instructions

Grate the red onion over a bowl, transfer to a sieve and press to extract excess water. Discard onion water.
Transfer grated onion to a large bowl along with the lamb, garlic, oregano, mint, cumin, coriander, breadcrumbs, egg, oil, cheese, salt and pepper. Mix using your hands and squeeze mixture until thoroughly mixed.
Set up small bowl with flour. Shape meat mixture into walnut size meatballs (See Note 2) and roll in the flour to coat. Gently shake excess flour off and place on a tray. Repeat and you should end up with 36 meatballs.

Fried Version

Heat 1/2-inch of olive oil in a deep skillet until it just starts to shimmer. Fry the meatballs for 7 minutes and brown all over in several batches. Remove and keep warm on a paper towel lined plate.

Baked Version

Bake in 400°F oven for 20 minutes on parchment lined, rimmed baking sheet.

Serve

Serve with tzatziki sauce, warm pita for an appetizer on a meze platter or as a main dish with steamed rice and a Greek Feta Salad.

Notes

A traditional Greek kefalotyri cheese is preferred if you can find it.
After rolling the meatballs and before rolling in the flour, I often times save half the batch to freeze. Later, when ready to use, thaw and dredge in flour before frying.
You could also bake these on a tray after dredging in the flour in a 400°F oven for 18-20 minutes if you do not want to fry. They will not be as crispy though.

Nutrition Information

Show Details

Calories 105kcal (5%) Carbohydrates 3g (1%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.001g Cholesterol 24mg (8%) Sodium 105mg (4%) Potassium 74mg (2%) Fiber 0.3g (1%) Sugar 0.2g (0%) Vitamin A 29IU (1%) Vitamin C 0.4mg (0%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 36Serving

Amount Per Serving

Calories 105 kcal

% Daily Value*

Calories	105kcal	5%
Carbohydrates	3g	1%
Protein	5g	10%
Fat	8g	12%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	0.001g	0%
Cholesterol	24mg	8%
Sodium	105mg	4%
Potassium	74mg	2%
Fiber	0.3g	1%
Sugar	0.2g	0%
Vitamin A	29IU	1%
Vitamin C	0.4mg	0%
Calcium	19mg	2%
Iron	1mg	6%