Juicy, tender Greek meatballs that are bursting with flavors of oregano, mint, parsley and red onion.
Greek meatballs, known as “keftedes,” are a beloved traditional dish in Greek cuisine. They are typically made from ground meat. The most common mix is beef and lamb. Nonetheless, variations can include pork or chicken. The meat is seasoned with a blend of aromatic herbs and spices like oregano, parsley, garlic, and sometimes mint. This seasoning gives them a distinctly Mediterranean flavor.
The mixture also includes breadcrumbs or soaked bread, which helps to keep the meatballs tender and moist during cooking. They are often formed into small, round balls. Then they are either pan-fried, baked, or grilled until they develop a golden brown crust.
Keftedes are often served as an appetizer. They are often accompanied by tzatziki sauce. This is a refreshing yogurt-based dip with cucumber and garlic. They can also be enjoyed as part of a larger meal. You can serve them alongside rice, potatoes, or fresh salad. This makes them a versatile and delicious addition to the Greek culinary repertoire.
Whether served at a festive gathering or as a comforting family meal, Greek meatballs show the rich flavors of Greece. They embody the traditions of the country, making them a favorite among many.
Ingredients for Greek Meatballs
- 500 g ground beef
- 1 small red onion finely diced
- 1 tbsp Ginger garlic paste
- ¾ teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon cinnamon powder
- 1 teaspoon black pepper powder
- 1 teaspoon dried parsley or 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh mint leaves finely chopped
- ½ – 1 teaspoon red chili flakes(optional)
- 1 egg
- ½ cup all-purpose flour for dredging
- ¼ cup olive oil for frying
Instructions for Making Delicious Greek Meatballs
- Combine all the ingredients together except flour and oil. Mix well and refrigerate the ground meat for 1 hour.
- Take around 2 tablespoon of the mixture and make round balls with it. Grease your hands with oil if the meat is sticking to it.
- In a dish put the flour. Dredge each meatball with the flour and shake off excess.
- Heat the oil in a wide pan. On medium heat fry the meatballs till nicely brown from all sides.
- Take out and serve with Tzatziki sauce, pita bread and Greek salad.
Tips for Making Greek Meatballs (Keftedes)
- Choose the Right Meat: A combination of beef and lamb often yields the best flavor. But, you can also use pork or chicken as alternatives if preferred.
- Use Fresh Ingredients: Fresh herbs like parsley and mint, as well as freshly minced garlic, will enhance the flavor. Dried herbs can work in a pinch but fresh ingredients are more aromatic.
- Adjust the Consistency: If the mixture is too dry, add a little more water or olive oil. If it’s too wet, add more breadcrumbs. The ideal mixture should hold together well but stay moist.
- Chill Before Cooking: Let the meatball mixture chill in the refrigerator for at least 30 minutes. This helps them hold their shape during cooking.
- Don’t Over mix: When combining the ingredients, mix just until mixed to avoid tough meatballs. Overworking the mixture can lead to dense texture.
- Shape Consistently: For even cooking, try to make the meatballs a uniform size. About 1 to 2 inches in diameter is typical.
- Opt for Baking or Grilling: Baking the meatballs on a lined baking sheet offers a healthier choice. You can also grill them. This can also create a nice crust.
- Serve Warm: Keftedes are best enjoyed hot. Serve them instantly after cooking, accompanied by tzatziki or your choice of sauce.
- Pair with Sides: Serve with traditional Greek sides. Consider options like Greek salad, rice, or pita bread. This will create a well-rounded meal.
- Experiment with Spices: Traditional recipes are great. However, feel free to experiment by adding your favorite spices. You can also add a hint of heat with red pepper flakes to tailor the flavor to your liking.
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Frequently Asking Questions (FAQ) about Greek meatballs (Keftedes):
1) What are keftedes?
Keftedes are Greek meatballs typically made from a blend of ground beef and lamb. They are seasoned with garlic, parsley, oregano, and other herbs. Sometimes, breadcrumbs are added. They’re usually fried, baked, or grilled and served with tzatziki or as part of a larger meal.
2) What’s the traditional meat mixture?
A common mix is beef and lamb. Some recipes use pork or chicken as substitutes. Breadcrumbs or soaked bread are often added for tenderness.
3) How should they be shaped and sized?
Shape into small to medium balls, about 1 to 2 inches in diameter, for even cooking.
4) How do I keep them from falling apart?
Chill the mixture for at least 30 minutes before cooking. Avoid over mixing. Make sure the ratio of liquid to breadcrumbs is balanced.
5) Can I bake or air-fry them instead of frying?
Yes. Bake on a lined sheet at about 400°F (200°C) until cooked and browned. Air-frying is also effective and can yield a crisp crust with less oil.
6) What should I serve them with?
Tzatziki is a classic pairing. They’re also great with Greek salad, rice, roasted potatoes, or in pita with a yogurt sauce.
7) How long do leftovers keep?
Refrigerate in an airtight container for up to 3–4 days. Reheat gently to avoid drying them out.
8) Can I freeze raw or cooked keftedes?
You can freeze raw meatball mixture (form them first, then freeze). Cooked meatballs can be frozen as well. Thaw in the fridge before reheating.
9) Are there gluten-free options?
Yes. If you skip breadcrumbs or use gluten-free breadcrumbs, keftedes can be made gluten-free. Make sure any sauces or dips are gluten-free as well.
10) What’s a quick flavor variation?
Add fresh mint or lemon zest for brightness, or a pinch of red pepper flakes for heat. You can also mix herbs like dill or cilantro for a different twist.
