Greek Meatballs Recipe {Keftedes} | Recipe critic


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Greek meatballs also known as Keftedes, are full of flavor and extremely delicious. These have all the Greek flavor and are very easy!

Greek food is very good, make this a complete greek meal and serve this dish with some greek aspect. Try my experience and correct Pasta salad or Green salad Then decorate it with some desserts Baklava.

Greek Meatballs On A Plate With Bread, Cucumber, Tomato And Tzatziki Sauce.

Greek meatballs

Greek meatballs, or kivtides, are tender and juicy meatballs that are often served as an aperitif on what is known as an appetizer dish. It is usually served with pita bread, Greek olives, cucumbers, and onions and almost always. Tzatziki sauce. Although they are an appetizer, they are so good that you can make a meal from them. Use meatballs instead of chicken Gyros or Sliders. Very delicious.

The traditional keftidis are usually made from ground meat and ground lamb. I used ground pork instead of lamb which is sometimes hard to find. It’ll still give you that juicy juicy inside and tons of flavor. Don’t be afraid to use mint in these meatballs. Peppermint is a traditional herb used in Greek cooking and paired beautifully with other spices and herbs. You and your whole family will love these Greek meatballs!

The easy greek meatballs ingredients

Use lean beef and ground pork so the meatballs are not too greasy. If you can find fresh mint and parsley that work best, you can use dried if you cannot find it. Just reduce the amount by about 1/3.

  • minced meat: Use lean or lean ground beef to reduce the amount of fat.
  • Ground ham: Using pork also adds a lot of flavor, don’t skip that.
  • Bread crumbs: It adds moisture and helps the meatballs become tender.
  • an egg: This is the binder that keeps it all together.
  • Red onion: Adds flavor and a little bit of texture. Finely chop or grate.
  • Garlic cloves: Finely chopped or grated.
  • Fresh parsley: If you cannot find fresh, use about two-thirds of the dried amount.
  • Mint leaves: It adds classic Greek flavor, but it won’t be light.
  • Dried oregano: Another stable in Greek cooking.
  • Salt and Pepper: Add to taste.
  • Milk: It adds moisture and acts as a bonding agent.
  • olive oil: To cook meatballs.
  • Flour: Rolling them in flour helps hold them together and gives a deliciously delicious coating on the outside that turns brown and crunchy while keeping the inside soft and moist.

Optional extras!

  • Round Bread Arabic Bread Kamaj Bread: Buy your own bread or make this delicious Homemade Nan That will work and tastes amazing!
  • Option: Slices and cubes, add great fresh flavor.
  • Red onion: Chop the red onion into thin slices.
  • Tzatziki sauce: Do thy Tzatziki sauce This is very easy and totally divine.

How to make Greek keftedes meatballs

These civetids may seem complicated, but they couldn’t be simpler. Collect, cook and have fun!

  1. Collecting: In a medium mixing bowl, combine ground meat, ham, bread crumbs, eggs, onions, garlic, parsley, mint, oregano, salt, pepper and milk. Mix until combined.
  2. Form: Shape them into 2-inch long meatballs.
  3. heat: Add olive oil to a medium-sized frying pan and simmer on medium heat.
  4. Roll and cook: Roll the meatballs in flour and put them in the skillet. Cook on each side until the pink is gone.
  5. Serves: Served with Arabic bread, cucumber, tomato and Tzatziki If desired.

Make meatballs, roll them in flour, and fry them in oil.

Tips and varieties of the best Greek meatballs

Greek meatballs are not like other meatballs. Its Greek taste is evident. Served with tzatziki and pitas makes it delicious.

  • Form: Use ice cream or a biscuit spoon to shape the meatballs so they are all the same size. This way, the kofta will be cooked at the same rate and time. If you don’t have a ladle, use the spoon to make roughly the same size.
  • Roll it up: To prevent the meatball mixture from sticking to your hands, brush them with a little cooking spray.
  • Mix it up: To really mix up the meat mixture, use a food processor. This will also help you crush the onions and garlic and soak them in the meatballs. Everything is mixed well and evenly with a food processor.
  • Mint: If you cannot find mint, you can use fresh basil instead. Basil is often substituted for mint when you cannot find it. Dried mint or basil will work as well if you cannot find it fresh.
  • Let it sit: To allow the flavors to really saturate and toss them in the meat mixture, have it at least an hour or so before the scheduled time. Cover tightly and place in the fridge for up to 4 hours at a time.
  • Lemon: Add some fresh lemon juice to the mixture to lighten the meatballs and add a little zing.
  • Flour: Rolling the meatballs in flour before frying keeps the meatballs moist and juicy. The flour almost creates a barrier. It also adds a nice crust that creates a delicious texture for every bite! Make sure to get rid of the excess, however, you don’t want it to clump into it.
  • Covers: Also served with tomatoes, feta and Greek olives.
  • grate: The best way to spread the flavor of onions without chunks is to grate the onions. If you don’t have red onions, yellow onions will work well. But I prefer an extra piece of red onion.

The meatballs in the pan are brown in color and ready to serve.

How to bake Greek meatballs

If you need to make a lot of meatballs for a large crowd, you can bake a large batch in the oven. Preheat the oven to 375 degrees and place a baking tray with aluminum foil. Lightly spray aluminum foil. Place the meatballs on a baking tray and cover with a little cooking spray. Bake the meatballs in the oven for about 20-25 minutes, until they are brown and fully cooked. The indoor temperature should record 160 degrees.

Storing and freezing meatballs

  • Storage: Place the remaining meatballs in the fridge covered tightly or in an airtight container for up to 5 days. Leftovers can be eaten cold or reheated in the microwave.
  • Freeze: These meatballs are great to freeze, after which you can take them out when you need a quick meal. After the meatballs have cooled completely, place them in a freezer-safe bag and keep them in the freezer for up to 3 months. Defrost in the refrigerator and warm in the microwave or in a skillet on the stove.

Roasted meatballs on a plate with bread and vegetables.

More recipes for loving meatballs!

Once you realize how easy it is to make meatballs, you’ll want to make them all the time. Meatballs are small pieces of pure delight. Children and adults alike love to eat meatballs. They make great starters and easy meals. The meatballs are easy to customize and add flavor to. So if you need a good meatball recipe for dinner, party or garnish, you’ve got you covered. These mouthwatering meatballs will make you crave more!

Greek meatballs (keftedes)

Preparation time 10 Session minutes

Cooking time 10 Session minutes

Total time 20 Session minutes

author Alyssa collapsed

Servings 4 Persons

Greek meatballs also known as Keftedes, are full of flavor and extremely delicious. These have all the Greek flavor and are very easy!

  • 1
    Lean ground beef
  • 1/2
    Ground pork
    Or a lamb
  • 3/4
    Bread crumbs
  • 1
    an egg
  • 1/2
    Red onion
    Finely diced
  • 3
    Garlic cloves
  • 2
    Large spoons
    Fresh parsley
  • 6
    Mint leaves
  • 1
    small spoon
    Dried oregano
  • 1/2
    small spoon
  • 1/4
    small spoon
  • 1/2
  • 2
    Large spoons
    olive oil
  • 1/4

Serves: 4

Calories524Calories (26%)Carbohydrates25G (8%)protein40G (80%)Fat28G (43%)Saturated fat9G (45%)Unsaturated fats1GCholesterol161Mg (54%)sodium579Mg (24%)Potassium717Mg (20%)the basic2G (8%)sugar4G (4%)Vitamin A363IU (7%)Vitamin C5Mg (6%)Calcium120Mg (12%)iron5Mg (28%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will differ depending on the brands you use, the methods of measurement, and portion sizes for each household.

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