Keftedes Greek Meatballs
Delight your taste buds with Keftedes, the ultimate Greek meatballs that are bursting with Mediterranean flavors! This classic recipe combines a succulent blend of ground beef and pork, infused with aromatic herbs like parsley, mint, and oregano, along with the warm spices of cumin and black pepper. Grated onion and garlic add depth, while milk-soaked bread crumbs ensure a tender texture in every bite. Lightly coated in flour and pan-fried to golden perfection, these crispy yet juicy meatballs are a versatile crowd-pleaser. Serve them with creamy tzatziki, fresh pita bread, or a vibrant Greek salad for a satisfying meal. Perfect for appetizers, dinners, or festive gatherings, these keftedes bring the heart of Greece to your table.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Bread crumbs
- 60 milliliters Milk
- 1 large Egg
- 1 medium Yellow onion, grated
- 2 Garlic cloves, minced
- 30 grams Fresh parsley, finely chopped
- 15 grams Fresh mint, finely chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1.5 teaspoons Sea salt
- 0.5 teaspoon Black pepper
- 100 grams All-purpose flour (for coating)
- 120 milliliters Olive oil (for frying)
Instructions
In a small bowl, combine the bread crumbs and milk. Allow the bread crumbs to soak for about 5 minutes to soften.
In a large mixing bowl, combine the ground beef, ground pork, soaked bread crumbs, egg, grated onion, minced garlic, parsley, mint, cumin, oregano, sea salt, and black pepper.
Using your hands, mix everything thoroughly until all ingredients are well combined. Avoid overmixing to keep the meatballs tender.
Shape the mixture into meatballs, roughly the size of a golf ball, and place them on a large tray or plate. You should get around 20-25 meatballs.
Lightly coat each meatball in flour, shaking off any excess.
Heat the olive oil in a large skillet over medium heat.
Fry the meatballs in batches, making sure not to overcrowd the pan. Cook each meatball for about 3-4 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer the cooked meatballs to a plate lined with paper towels to absorb excess oil.
Serve the keftedes immediately with a side of tzatziki, warm pita bread, or a Greek salad.
Nutrition Facts
Calories |
3930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.1 g | 368% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 4230 mg | 184% | |
| Total Carbohydrate | 170.8 g | 62% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 14.2 g | ||
| Protein | 164.0 g | 328% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 548 mg | 42% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 2682 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
