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Margaret's Keftedes (Greek Meatballs)
Margaret's Keftedes (Greek Meatballs)
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Traditional Greek lamb and beef meatballs inspired by my yia yia's village recipe. Perfect as an appetizer or main dish with a side of tzatziki and Greek salad. Enjoy at room temperature or as delicious leftovers. Customize by using all beef if preferred.
Ingredients:
  • 4 slices white bread, torn into pieces
  • 2 tablespoons milk
  • 1 clove garlic
  • 1 onion, quartered
  • 4 teaspoons dried mint
  • ground black pepper to taste
  • 0.5 pound ground beef
  • 0.5 pound ground lamb
  • 0.5 cup all-purpose flour for dredging
  • vegetable oil for frying
Instructions:
  • In a large bowl, gently soak the bread pieces with the milk, then let them sit.
  • Using a food processor, blend the garlic until minced, then incorporate the onion, mint, salt, and pepper. Process until the onion is finely chopped.
  • Combine the onion mixture with the moist bread, beef, lamb, and eggs in a bowl. Use your hands to mix until evenly combined.
  • Shape the mixture into 1 1/2 to 2-inch diameter balls.
  • Take the flour and roll the meatballs in it to coat evenly. Remove any extra flour, then place the meatballs on a plate or baking sheet, gently pressing to slightly flatten and prevent rolling.
  • Fry the meatballs in hot oil in batches until golden brown on the outside and cooked through, about 10 minutes.
  • Place the meatballs on a paper towel-lined plate to drain excess grease. Repeat with the remaining meatballs.

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