Greek Meatballs Recipe (Keftedes)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Servings
32 meatballs
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Calories
708 kcal
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Course
Main Course
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Cuisine
Greek
Greek Meatballs Recipe (Keftedes)
Description
This Greek Meatballs Recipe combines lean ground beef and lamb with a spiced mix of oregano, cumin, coriander, cinnamon, nutmeg, and fresh mint. Bread soaked in milk adds moisture and tenderness. Onion and garlic are lightly cooked then mixed into the meat mixture along with lemon zest and seasoning. The meatballs are formed, dredged in flour, and pan-fried until browned and cooked through.
The flavorful spices and fresh herbs create a fragrant and mildly spiced bite complemented by the moist texture from the bread and milk. Pan-frying gives a crisp exterior and juicy interior, while the accompanying tzatziki sauce and Greek salad add freshness and creaminess. Pita bread makes a traditional vessel for serving.
Serving Keftedes with salad and warm pita provides a well-rounded meal featuring fresh, creamy, and spiced elements. This recipe is suitable for gatherings or family dinners, allowing for make-ahead of salad and tzatziki. Leftovers store up to four days refrigerated and reheat well in a skillet with olive oil.
Use a combination of lean beef and lamb or substitute pork according to preference for authentic flavor and texture.Serve meatballs with Greek salad, tzatziki, and warm pita bread for a classic presentation.Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in a skillet with olive oil to restore texture.Preparing the salad and tzatziki in advance can save time when serving.
Ingredients
- 1/3 cup milk whole
- 1 lice bread cubed, day-old
- 1 yellow onion grated, medium
- 3 garlic minced, cloves
- 1/4 cup extra virgin olive oil 2 tablespoons
- 1 pound ground beef lean
- 1/2 pound ground lamb or ground pork
- 1 egg divided, large plus 1 yolk
- 1/4 cup mint leaves chopped, fresh
- 1 tablespoon ground coriander organic
- 1 teaspoon oregano preferably Greek oregano, dried
- 1 teaspoon ground cumin organic
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- kosher salt
- black pepper
- 3 lemon zested and juiced
- flour for dredging
- 1 1/4 cups chicken broth
To serve (optional)
- 1 Greek salad recipe
- 1 Tzatziki Sauce Recipe
- pita bread
Instructions
- If serving in bowls as suggested in this post, first prepare the Greek salad (dress salad later, if you prefer) and Tzatziki sauce. Set aside or refrigerate for now.
- Add the cubed bread to a bowl with the milk and let it soak for about 5 minutes.
- In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add onions and garlic and cook until golden and translucent, stirring regularly. Transfer the onions and garlic mixture to a large mixing bowl to cool. Set the skillet aside for later.
- Wring the excess milk out of the soaked bread. Add the bread to the mixing bowl.
- To the mixing bowl add the ground beef and lamb (or pork), 1 egg, fresh mint, spices, salt and pepper, and 1 tbsp lemon zest. Mix by hand until until mixture is fully incorporated.
- Form the meat mixture into balls (each the size of a heaping tablespoon.) Roll meatballs into the flour to lightly coat and place them on a large tray for now.
- In the large skillet you used earlier, add 1/4 cup Private Reserve olive oil. Heat over medium-high. Turn heat to medium and add the meatballs to cook (do this in batches if you need to.) Cook meatballs for 10 minutes or so, turning occasionally, until fully cooked and well-crusted on all sides.
- With a slotted spoon, remove meatballs from the skillet onto paper towels to drain any excess fat. Meanwhile, carefully discard most of the cooking fat from the skillet (best to dump into a tin can until cooled). Return the skillet to the stovetop over medium heat.
- Whisk the egg yolk with chicken broth and lemon juice. Add to the skillet with the remaining lemon zest, then add the meatballs back in. Cook over medium heat for another 5 minutes until the lemon sauce thickens.
- Serve hot in bowls with pita bread, Greek salad and Tzatziki sauce. Or serve in pita pockets as sandwiches, if you prefer.
Notes
- Use a combination of lean ground beef and ground lamb or pork for authentic flavor and texture.
- Serve the keftedes with Greek salad, tzatziki sauce, and warm pita bread for a traditional meal.
- Leftover meatballs keep in the refrigerator for up to 4 days and reheat well in a skillet with olive oil.
- Make the Greek salad and tzatziki sauce ahead to simplify meal preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32meatballs
Amount Per Serving
Calories 708 kcal
% Daily Value*
| Calories | 70.8kcal | 4% |
| Carbohydrates | 2.1g | 1% |
| Protein | 4.6g | 9% |
| Fat | 5g | 8% |
| Saturated Fat | 1.6g | 8% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2.6g | 13% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 19.7mg | 7% |
| Sodium | 72.6mg | 3% |
| Potassium | 92.2mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 0.5g | 1% |
| Vitamin A | 26.8IU | 1% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 12.9mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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