Savor the Succulent Flavors of Keftedes – Greek Lamb Meatballs
Delight in the rich, savory taste of Keftedes, tender lamb meatballs that are a cornerstone of Greek meze culture. Infused with fresh mint, parsley, and aromatic spices, these meatballs offer a taste of traditional Mediterranean flavors.
Keftedes are perfect for sharing, whether served as part of a meze platter or enjoyed as a main dish.
Their crisp exterior and juicy interior pair wonderfully with tzatziki or a fresh Greek salad.
Simple yet flavorful, Keftedes are a must-try for fans of authentic Greek cuisine.
⦁ 1 slice white bread
⦁ 2 oz water
⦁ 1 lb ground lamb
⦁ 5 oz yellow onion, minced
⦁ 1/2 tsp dried oregano
⦁ 1 tsp fresh mint, minced
⦁ 1 tbsp flat-leaf parsley, minced
⦁ 1/2 tsp salt
⦁ 1 large egg, beaten
⦁ 1 oz flour (more if needed for coating)
⦁ 3 oz olive oil
⦁ 1 lemon, cut into wedges
1. Soften the Bread: Soak the slice of white bread in 2 oz of water for 5 minutes. Squeeze out excess moisture with your hands and place it in a mixing bowl.
2. Combine Ingredients: Add ground lamb, minced onion, oregano, mint, parsley, salt, and beaten egg to the bowl. Mix thoroughly by hand until the mixture is smooth and well-combined.
3. Shape the Meatballs: Roll the mixture into small, even-sized meatballs (approximately 1 ounce each) and set them aside on a tray.
4. Prepare for Frying: Heat the olive oil in a large sauté pan over medium heat. Coat each meatball lightly in flour, shaking off any excess.
5. Cook the Meatballs: Pan-fry the meatballs in batches until golden brown and cooked through, turning them occasionally for even cooking. Remove and drain on paper towels.
6. Serve: Arrange the meatballs on a platter and squeeze fresh lemon juice over them just before serving.
🛒 Choosing Ingredients:
✔ Use high-quality ground lamb – Fresh, well-marbled meat ensures juicy meatballs.
✔ Balance the herbs – Fresh mint & parsley add flavor, but too much mint can overpower.
✔ Enhance with spices – A touch of cinnamon, cumin, or oregano brings Mediterranean depth.
✔ Use fresh breadcrumbs – They keep the meatballs tender; dry store-bought ones can make them dense.
👩🍳 Preparation:
✔ Chill the mixture for 30 minutes – This helps flavors meld & makes shaping easier.
✔ Grate the onion instead of chopping – Ensures even moisture without chunky pieces.
✔ Roll meatballs evenly – Use oiled hands or a cookie scoop for uniform cooking.
✔ Mix gently – Overworking the meat makes it dense & tough.
🍳 Cooking:
✔ Fry in hot oil for a crispy crust – Medium-high heat gives the best sear.
✔ Bake for a healthier option – 375°F (190°C) for 20–25 mins, flipping halfway.
✔ Avoid overcrowding the pan – This ensures even cooking & a good sear.
✔ Drain on paper towels – Removes excess oil & keeps them crispy.
📦 Storage:
✔ Store in an airtight container – Keeps fresh in the fridge for up to 3 days.
✔ Freeze raw or cooked meatballs – Freeze individually first to prevent sticking.
✔ Reheat properly – Oven at 350°F (175°C) for the best texture; avoid microwaving.
🍽 Serving:
✔ Pair with tzatziki, pita, or a fresh Greek salad – Classic & delicious combos.
✔ Add a squeeze of lemon – Brightens & balances the richness of the lamb.
✔ Serve as a meze or main dish – Great with rice, roasted potatoes, or orzo.
✔ Garnish with feta & fresh herbs – Adds a perfect finishing touch.