Greek keftedes, or savory meatballs, are a beloved staple in Greek cuisine, celebrated for their herb-infused flavor and crispy exterior. While recipes vary by region, the core ingredients remain simple: ground meat (typically lamb, pork, or a mix), onions, herbs, and spices. Here’s a classic approach to crafting these delicious morsels.
Start with 500g ground meat, preferably a mix of lamb and pork for richness. Finely chop 1 large yellow onion and 2 cloves garlic, then sauté until soft. In a bowl, combine the meat, onion, garlic, 2 tbsp fresh parsley, 1 tsp dried oregano, 1 tsp cumin, and salt to taste. For moisture, add 1-2 slices of soaked bread (squeezed dry) or 1 egg, which binds the mixture. Gently fold until just combined—overmixing can toughen the meatballs.
Shape the mixture into walnut-sized balls. For frying, heat olive oil in a pan over medium-high heat and cook the keftedes in batches until golden brown and cooked through, about 4-5 minutes per side. For a healthier option, bake them at 200°C (400°F) for 15-20 minutes.
Serve hot with tzatziki, lemon wedges, or a side of pita bread. Keftedes are perfect as appetizers, meze platters, or a main dish. Their versatility and bold flavors make them a timeless Greek delight.
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