Greek Meatballs (Keftedes)
Aromatic Greek meatballs infused with fragrant mint and oregano, tender from a careful blend of meat, breadcrumbs, and herbs. Perfectly browned and ready to serve with tzatziki or nestled in warm pita for an authentic Mediterranean appetizer.
- 1 lb (450 g) ground beef or lamb (or a mix of both)
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped (or 1 tablespoon dried mint)
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup milk
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin (optional)
- salt and freshly ground black pepper, to taste
- 1/4 cup olive oil, for frying
- In a large mixing bowl, add the ground meat along with the finely grated onion and minced garlic. Incorporate the fresh parsley, fresh mint (or dried if fresh is unavailable), breadcrumbs, beaten egg, and milk. Season generously with dried oregano, cumin if desired, salt, and freshly ground black pepper. Stir the mixture thoroughly until all components are evenly distributed throughout.
- Using your hands, roll the seasoned meat mixture into small spheres about the size of a walnut or golf ball. Arrange each formed meatball on a clean plate or tray as you work, being gentle to maintain their shape.
- Pour olive oil into a large skillet and place it over medium heat. Once the oil is hot, carefully add the meatballs to the pan in a single layer, working in batches if needed to avoid crowding. Fry for 8-10 minutes total, turning them gently every couple of minutes to ensure even browning and thorough cooking on all sides.
- Once the meatballs are deeply browned and cooked through, remove them from the skillet using a slotted spoon. Transfer to a plate lined with paper towels to drain any excess oil. Serve the warm meatballs immediately with tzatziki sauce, warm pita bread, or alongside a fresh Greek salad.
Chef's Note: Keftedes are the Greek answer to the meatball, and they're distinguished by a few key details: the use of fresh herbs rather than dried, a good amount of onion grated directly into the mix (not chopped), and a resting period in the fridge that lets the flavours meld and helps them hold their shape during cooking. Don't skip the chilling step — 30 minutes minimum, an hour is better.
These are equally good fried in olive oil for a crispier exterior or baked for a lighter result. If frying, resist the urge to move them too early — let the crust form and they'll release cleanly from the pan. Serve with tzatziki, warm pita, and a simple tomato salad, or pile them onto a mezze platter alongside hummus and olives. They reheat beautifully and are arguably better the next day.
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