Greek Meatballs



Greek Meatballs , .


"Juicy Greek Meatballs (Keftedes), beautifully flavoured with red onion, parsley, a hint of mint and dried oregano with a slightly crispy surface. See recipe video below. "


Juicy Greek Meatballs (Keftedes), beautifully flavoured with red onion, parsley, a hint of mint and dried oregano with a slightly crispy surface. See recipe video below.

Total Time: 32 Minutes, Servings: 5 Servings

Ingredients :
  • MEATBALLS:
  • 1 red onion, grated
  • 500g / 1 lb beef mince (ground beef) (or lamb!)
  • 200g / 6.5oz pork mince (ground pork), or more beef
  • 2 garlic cloves, minced
  • 1 cup / 60g panko breadcrumbs (or use normal)
  • 1 egg
  • 1/4 cup fresh parsley, finely chopped
  • 6 large mint leaves, finely chopped (spearmint if you can, it's authentic)
  • 1/2 tsp dried oregano
  • 1 tbsp extra virgin olive oil
  • 3/4 tsp salt
  • Black pepper
  • COOKING / SERVING:
  • 1/2 cup flour any white
  • 3 tbsp olive oil
  • Finely chopped parsley optional, for garnish
  • Tzatziki (Note 5) or Greek yoghurt



Instructions :
  • Grate the onion straight into a large bowl, then add remaining Meatball ingredients. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
  • Optional: Refrigerate for 1 hour - makes them easier to roll + retains round shape when cooking.
  • Measure out heaped tablespoons and dollop onto a work surface - should make around 32 - 35. Then roll into balls.
  • Heat most of the oil in a large skillet over medium high heat (medium if you have a strong gas stove). Use enough oil to cover the surface of the skillet.
  • Cook in 2 to 3 batches: Dredge meatballs lightly in flour, shaking off excess, then place in the skillet. Roll them around and cook for 5 - 6 minutes, until nicely browned all over. Remove onto plate, cover to keep warm and repeat with remaining meatballs.
  • BAKING: Alternatively, spray generously with oil (preferably olive oil) then bake at 180C/350F for 20 minutes or until browned. The pan frying method is the traditional way and the meatballs are slightly juicier.
  • Serve as a starter as part of a mezze platter with pita bread and tzatziki, or make dinner plates by adding a salad like a Greek Salad!



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Juicy Greek Meatballs (Keftedes), beautifully flavoured with red onion, parsley, a hint of mint and dried oregano with a slightly crispy surface. See recipe video below.

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