Greek Meatballs (Keftedes)

Greek Meatballs (Keftedes)

Ingredients

For the Meatballs:

• 1 lb (500g) ground beef (or a mix of beef and pork)
• 1 small onion, finely grated
• 2 garlic cloves, minced
• 1/2 cup breadcrumbs (or soaked and squeezed-out stale bread)
• 1 egg
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano (Greek oregano if available)
• 1 tsp cumin (optional, for extra warmth)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup milk (optional, for tenderness)
• Olive oil, for frying

For Serving:

• Lemon wedges
• Tzatziki sauce or plain yogurt

Instructions

1. Prepare the Mixture
   In a large mixing bowl, combine the ground meat, grated onion, garlic, breadcrumbs, egg, parsley, oregano, cumin, salt, and pepper. Add milk if you want a softer texture. Mix gently but thoroughly until everything is well combined.
2. Shape the Meatballs
   Roll the mixture into small, golf-ball-sized meatballs (about 1 inch in diameter). Place them on a tray or plate. If time allows, chill them in the fridge for 20–30 minutes to help them hold their shape while cooking.
3. Fry the Meatballs
   Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Fry for 6–8 minutes, turning occasionally, until golden brown on all sides and fully cooked through.
4. Drain
   Remove the cooked meatballs from the skillet and place them on a plate lined with paper towels to drain excess oil.
5. Serve
   Arrange the meatballs on a serving platter. Garnish with fresh parsley, a drizzle of olive oil, and serve with lemon wedges and tzatziki sauce or yogurt on the side.

Tips

• For a lighter version, bake the meatballs at 400°F (200°C) for about 20 minutes, turning halfway through.
• Pair with pita bread, a Greek salad, or roasted vegetables for a complete meal.