Keftedes Savory Meatballs
Bursting with Mediterranean flavors, Keftedes Savory Meatballs are a soulful Greek classic that combines the rich succulence of ground beef and pork with a medley of fresh herbs and warm spices. Infused with parsley, mint, oregano, cumin, and a hint of cinnamon, these tender meatballs are coated lightly in flour before being perfectly pan-fried to golden-brown perfection in a blend of olive and vegetable oils. The secret to their melt-in-your-mouth texture lies in the addition of milk-soaked breadcrumbs, while the grated onion and minced garlic provide a flavorful punch. Ready in just 40 minutes, these irresistible bites are perfect for serving with creamy tzatziki, a splash of lemon juice, or as part of a vibrant mezze platter. Whether as a savory appetizer or a main dish, Keftedes are a Mediterranean delight that's sure to transport you straight to the shores of Greece!
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Recipe Information
Ingredients
- 500 grams ground beef
- 250 grams ground pork
- 1 medium yellow onion, finely grated
- 3 cloves garlic cloves, minced
- 3 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 large egg
- 100 grams breadcrumbs
- 60 milliliters milk
- 4 tablespoons olive oil
- 50 grams all-purpose flour (for coating)
- 250 milliliters vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, grated onion, minced garlic, chopped parsley, and chopped mint.
Add the dried oregano, ground cumin, ground cinnamon, salt, and black pepper to the meat mixture.
In a small bowl, whisk together the egg, breadcrumbs, and milk until blended. Pour this mixture into the bowl with the meat and herbs.
Using clean hands, mix everything thoroughly until well combined. Cover the bowl with plastic wrap and refrigerate the mixture for 30 minutes to help the flavors meld.
After chilling, remove the bowl from the refrigerator and shape the meat mixture into small balls, about 1.5 inches in diameter.
Place the flour on a shallow plate and roll each meatball lightly in the flour to coat. Shake off any excess flour.
Heat the olive oil and vegetable oil together in a large skillet over medium heat.
Fry the meatballs in batches, making sure not to overcrowd the pan. Cook them for about 2-3 minutes on each side, until golden brown and cooked through.
Transfer the cooked meatballs to a plate lined with paper towels to drain any excess oil.
Serve the keftedes warm with tzatziki sauce, a squeeze of lemon, or as part of a mezze platter.
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 701 mg | 30% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.8 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 410 mg | 9% | |
*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.
