Greek Meatballs
These tender and savory Greek meatballs, or keftedes, are packed with flavor and perfect for any gathering, bringing the essence of Mediterranean comfort to your meals.
Servings 6 servings
Calories 200kcal
Ingredients
Meat Ingredients
- 1 lb ground beef (80/20 blend) For the best juicy texture.
- 1/2 lb ground lamb (optional) Traditional for extra flavor.
- 1 large egg Acts as a binding agent.
Binding and Flavor Ingredients
- 1/2 cup breadcrumbs Use fresh for better texture.
- 1/4 cup grated onion Adds moisture and subtle sweetness.
- 2 cloves garlic, minced For gentle zing.
- 1/4 cup fresh parsley, chopped Adds brightness and aroma.
- 1 tsp dried oregano Essential Greek herb.
- 1/2 tsp salt Adjust to taste after the first batch.
- 1/4 tsp black pepper Adjust to taste after the first batch.
For Cooking
- Oil for frying Olive oil recommended.
Instructions
Preparation
- In a large bowl, combine the ground beef, lamb (if using), breadcrumbs, grated onion, garlic, parsley, oregano, salt, pepper, and the egg. Blend together with clean hands until just combined.
- Roll the mixture into small balls, about the size of a golf ball, or shape into small patties if preferred.
Cooking
- Heat about 1/4 inch of oil in a large frying pan over medium heat until it shimmers.
- Add the meatballs in batches to avoid crowding the pan.
- Cook each batch for about 4-5 minutes, gently turning until all sides are golden brown and slightly crispy.
- Remove the cooked meatballs with a slotted spoon and let them drain on paper towels.
- Serve warm with tzatziki or tucked inside pita bread.
Notes
Keep cooked meatballs in an airtight container in the fridge for up to 4 days. For freezing, store them for up to 2 months.
