World Food and Wine
what people eat and drink worldwide

Keftedes

Traditional Greek meatballs, crispy on the outside, tender on the inside, and packed with fresh herbs and spices.  Keftedes are traditionally made with ground meat, fresh herbs, and spices, then either fried or baked.

Ingredients

1 lb meat (ground meat, traditionally, a mix of beef and pork)
2 sli bread (stale bread soaked in water and squeezed dry)
1 onion (medium sized, grated or finely chopped)
2 clv garlic (minced)
1⁄2 c parsley (fresh parsley, chopped)
2 T mint (optional, fresh mint, chopped)
1 egg (beaten)
2 T olive oil (for the mixture)
1 t salt
1⁄2 t pepper (freshly ground black pepper)
1 t oregano (best if it is Greek oregano)
  flour (for dredging)
  vegetable oil (for frying)

Instructions

Put some flour in a shallow bowl. Set apart. 

Place the bread in a bowl of water to soak for a few minutes. Once softened, squeeze out the excess water. 

In a large bowl, combine the ground beef and pork. Add onion and garlic to the meat mixture along with the chopped parsley, mint, salt, pepper, and oregano.

Crumble the soaked bread into the bowl. Add the beaten egg and olive oil, mixing everything thoroughly until well combined.

Roll the mixture into small balls, about the size of a walnut. Lightly coat each meatball in flour, shaking off any excess.

Pour vegetable oil into a large frying pan to a depth of about 1 inch. Heat over medium-high until shimmering. Carefully add the meatballs to the oil in batches, making sure not to overcrowd the pan. Fry until golden brown on all sides, about 5-7 minutes per batch.

Use a slotted spoon to transfer the fried keftedes to a paper towel-lined plate to drain. Serve warm.

Total time
50 minutes
Cooking time
20
Preparation time
30
Yield
4 servings

Notes

Use fresh herbs when possible for  the most authentic flavor. If not available, dried herbs can be substituted with dried herbs.

Don’t overcrowd the pan when frying, this helps maintain the oil temperature and ensures even cooking.

Rest the meat mixture in the fridge for 30 minutes before shaping and frying. This helps the flavors mix and makes the meatballs easier to form.

Keftedes are wonderfully versatile and can be served in many ways. Tzatziki sauce and pita bread are a classic pairing. They can be part of a meze platter with olives, feta, and dolmades. Serve over rice or pasta with a drizzle of lemon juice or coated in tomato sauce. Serve as main with a Greek salad as a side.

Variations

Ground Lamb can be used for a richer flavor. Substitute half or all of the pork with ground lamb, or you could use only groudnd lamb.

If stale bread is unavailable, use dried breadcrumbs.

Add a pinch of red chili flakes to the meat mixture for a spicy kick.

For a healthier option, bake the meatballs at 400°F (200°C) until cooked through, for 20-25 minutes.

Source

The name "keftedes" comes from the Turkish word "köfte," which means meatball, reflecting Greece's historical culinary influences.

Greek cuisine

meat, appetizer, main
baking, frying, easy
Greek food recipes
Food in Europe