Greek Meatballs (Keftedes) Recipe

Greek Meatballs (Keftedes) are flavorful, crispy on the outside, and tender on the inside, typically made with a blend of ground meat, herbs, and spices. They’re often served with a side of tzatziki sauce or in pita bread with a fresh salad. Here’s a classic Keftedes recipe for you to enjoy:

Ingredients:

• 1 lb (450g) ground beef (or lamb, or a mix of both)
• 1/2 lb (225g) ground pork (optional, for added moisture and flavor)
• 1 small onion, finely grated or minced
• 2-3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill (optional, but adds great flavor)
• 1 teaspoon oregano (dried)
• 1/2 teaspoon ground cinnamon (optional, but adds depth of flavor)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup fresh breadcrumbs (or dry breadcrumbs soaked in a bit of water)
• 1 large egg
• 1 tablespoon red wine vinegar (optional, for extra flavor)
• Olive oil, for frying
• Lemon wedges, for serving (optional)

Instructions:

1. Prepare the Meatball Mixture:

• In a large bowl, combine the ground beef (and pork, if using), grated onion, minced garlic, parsley, dill (if using), oregano, cinnamon, salt, and black pepper.
• Add the breadcrumbs, egg, and red wine vinegar (if using). Mix everything together with your hands or a spoon until well combined. The mixture should be moist but not too sticky. If it’s too wet, add a little more breadcrumbs.

2. Shape the Meatballs:

• With your hands, take small portions of the mixture (about 1-2 tablespoons) and roll them into balls. You can also shape them into oval or elongated shapes if you prefer, which is more traditional for Keftedes.

3. Fry the Meatballs:

• Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat.
• Once the oil is hot, add the meatballs in batches, being careful not to overcrowd the pan. Fry them for about 3-4 minutes on each side, or until golden brown and crispy. The internal temperature should reach 160°F (71°C) when fully cooked.
• Remove the meatballs from the pan and drain on a plate lined with paper towels.

4. Serve:

• Serve the Keftedes hot with lemon wedges on the side.
• They can be served on their own, with a fresh Greek salad, or in pita bread with tzatziki sauce for a delicious wrap.

Optional Sauce (Tzatziki):

To make a simple tzatziki sauce to pair with your Keftedes:

• 1 cup Greek yogurt
• 1/2 cucumber, finely grated and excess moisture squeezed out
• 1-2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Mix all the ingredients together and chill until ready to serve.

Tips:

• Frying: If you prefer a lighter version, you can bake the Keftedes at 375°F (190°C) for 20-25 minutes, flipping halfway through, until they are golden and cooked through.
• Freezing: You can freeze the raw meatballs before frying them. Simply place them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. When ready to cook, fry directly from frozen (they may take an extra 2-3 minutes).

These Keftedes are perfect as a main dish, appetizer, or snack. Enjoy the delicious taste of Greece with these flavorful meatballs!