Traditional Greek Keftedes Flavor (Print Format)
Greek keftedes offer crispy outsides, juicy centers, and fragrant herbs, ideal for dipping or pita filling.
# Ingredients:
→ Meat and Protein
01 -
0.5 lb ground beef
02 -
0.5 lb ground pork (or substitute with all beef)
03 -
1 large egg
→ Produce and Herbs
04 -
1 small onion, finely grated
05 -
2 cloves garlic, minced
06 -
2 tbsp chopped fresh parsley
07 -
1 tbsp chopped fresh mint (optional)
→ Baking and Coating
08 -
2 slices bread, soaked in milk and squeezed dry or 0.5 cup breadcrumbs
09 -
0.5 cup all-purpose flour (for coating)
→ Seasonings
10 -
1 tsp salt
11 -
0.5 tsp black pepper
→ Oils
12 -
Olive oil (for frying)
# Steps:
01 -
In a large bowl, mix ground beef, ground pork, grated onion, minced garlic, chopped parsley, optional mint, soaked bread or breadcrumbs, egg, salt, and pepper until thoroughly combined.
02 -
Cover and refrigerate the mixture for 30 minutes to allow flavors to meld and improve binding.
03 -
Form the mixture into small balls or oval shapes, approximately bite-sized.
04 -
Lightly roll each meatball in all-purpose flour and gently shake off any excess.
05 -
Heat olive oil in a skillet over medium heat. Fry the meatballs in batches, turning frequently until evenly browned and cooked through, about 8 to 10 minutes total.
06 -
Transfer meatballs onto paper towels to drain excess oil. Serve immediately with lemon wedges or tzatziki sauce.
# Tips:
01 -
Grating the onion ensures moisture distribution and prevents large chunks in the mixture.
02 -
Resting the meatball mixture enhances binding and deepens the overall flavor.
03 -
Maintain medium heat during frying; too hot burns the exterior, too cool causes excess oil absorption.