Easy Greek Meatballs Recipe (Keftedes)
Keftedes are Greek meatballs that are juicy, delicious and easy to make. Serve them with some pita, salad and tzatziki for a complete Mediterranean meal!
Servings: 4 servings
- 1 lb ground beef 90% lean
- ½ lb ground lamb
- 2 tablespoon bread crumbs
- 1 onion grated
- 5 cloves garlic minced
- 1 egg
- 1 tablespoon dried mint
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 ½ teaspoon cumin
- 1 teaspoon cinnamon
- 1 tsp salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoon olive oil for cooking
Place the ground beef and lamb in the bowl of a food processor. Pulse a few times so they're combined.
Add in bread crumbs, onion and garlic. Pulse again for a couple of times.
Add in the egg, dried mint, thyme, paprika, lemon juice, lemon zest, cumin, cinnamon, salt and pepper. Pulse for about 30 seconds until all the ingredients are perfectly combined.
Shape the meatballs using an ice cream or cookie scoop and place them on a baking sheet. If the mixture is too sticky, wet your hands and then shape them.
In a large pan, heat the olive oil and place the meatballs to cook.
Cook the meatballs for about 10 minutes and stir them a couple of times to make sure they're brown on all sides and cook evenly.
Serve with pita, Greek salad and tzatziki sauce.
- You can use 1 ½ lb ground lamb instead of beef.
- Baked Greek meatballs: Preheat the oven to 375F and line a baking sheet with aluminum foil. Place the meatballs on the baking sheet and bake for 20-25 minutes until they are brown and fully cooked.
- To make tender meatballs that are not dry, grate the onion and add it directly to the beef and lamb mixture. The juice of grated onion gives moisture to the meatballs.
- Use a cookie or ice cream scoop to ensure evenly shaped and portioned meatballs.
- If you don't use a food processor on hand, make sure you mix the ingredients very well in a large bowl using your hands.
- If dried mint is not available, use two tablespoons of fresh chopped mint.
- When cooking the meatballs in a pan, make sure you don't overcrowd the pan. Overcrowding the pan will cause the meatballs not to cook evenly.
Calories: 570kcal | Carbohydrates: 9g | Protein: 32g | Fat: 45g | Saturated Fat: 16g | Cholesterol: 163mg | Sodium: 748mg | Potassium: 526mg | Fiber: 1g | Sugar: 2g | Vitamin A: 102IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 5mg