Description
Traditional Greek Meatballs, known as Keftedes, featuring a flavorful blend of ground beef, fresh herbs, and warm spices. These juicy meatballs are pan-fried to a golden brown and make a perfect appetizer or main dish when served with classic sides like tzatziki and pita bread.
Ingredients
Scale
Meatball Mixture
- 1 pound Ground Beef (Choose a good quality ground beef for a juicy texture.)
- 1 cup Breadcrumbs (Use fresh or dried breadcrumbs to help bind the meatballs.)
- 1/4 cup Fresh Parsley, chopped (Chop finely for even distribution.)
- 2 tablespoons Fresh Mint, chopped (Provides a refreshing note.)
- 1 medium Onion, finely grated (Adds moisture and sweetness.)
- 3 cloves Garlic, minced (Essential for flavor.)
- 1 large Egg (Acts as a binder.)
- 1 teaspoon Salt (Enhances flavors.)
- 1/2 teaspoon Pepper (Freshly cracked for depth.)
- 1/4 teaspoon Cinnamon (Adds warmth and complexity.)
For Cooking
- Olive Oil (For frying.)
Instructions
- Prepare Ingredients: Chop the fresh parsley and mint finely, grate the onion, and mince the garlic cloves. Having all ingredients prepared ensures even mixing and flavor distribution.
- Mix Meatball Ingredients: In a large mixing bowl, combine the ground beef, breadcrumbs, chopped parsley, fresh mint, grated onion, and minced garlic. Mix them thoroughly to blend the flavors evenly.
- Season and Bind: Add the egg, salt, freshly cracked pepper, and cinnamon to the meat mixture. Mix well until all ingredients are fully incorporated, helping the meatballs hold together during cooking.
- Chill the Mixture: Cover the bowl and refrigerate the mixture for at least 30 minutes. This step firms up the mixture, making it easier to shape and enhancing the flavors.
- Shape Meatballs: Remove the mixture from the fridge and shape it into small balls about 1 to 1.5 inches in diameter. Place them on a parchment-lined baking sheet to prevent sticking.
- Heat Olive Oil: Warm olive oil in a skillet over medium heat. Ensure there is enough oil to cover the bottom of the pan to achieve a nice golden crust on the meatballs while cooking.
- Fry Meatballs: Add the meatballs to the hot skillet, cooking in batches if needed to avoid overcrowding. Fry each side for 5 to 7 minutes until they are golden brown and cooked through.
- Drain Excess Oil: Transfer cooked meatballs to a plate lined with paper towels to absorb excess oil and keep them crispy.
- Serve: Serve the meatballs warm with tzatziki sauce, soft pita bread, and a fresh Greek salad for a complete traditional meal.
Notes
- For extra tenderness, use ground beef with some fat content (around 15-20%).
- You can substitute ground lamb for beef for a richer flavor.
- To keep meatballs warm before serving, place them in a low oven (around 200°F or 90°C).
- Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Serve with tzatziki or a squeeze of lemon for added acidity and freshness.
