Greek · Main · Medium
Keftedes
Herby Greek meatballs with mint and oregano, crisp outside and juicy inside. Dangerously poppable.
The whole recipe in 60 seconds
Keftedes, in 5 ideas
- Grate the onion instead of dicing, it melts into the meat.
- Fresh mint is the signature, dried oregano backs it up.
- Chill the mixture 30 minutes, it fries up firmer.
- Do not crowd the pan, they need space to brown.
- A squeeze of lemon and they are perfect.
What you need
Ingredients
- 500g ground beef (or half lamb)
- 1 onion, grated
- 60g breadcrumbs
- 1 egg
- 2 tbsp fresh mint, chopped
- 1 tsp dried oregano
- 3 tbsp olive oil, plus more for frying
- Flour, for dusting
- Lemon wedges
How to make it
Directions
- Mix the meat, onion, breadcrumbs, egg, mint, oregano, olive oil, salt and pepper until just combined.
- Chill 30 minutes, then roll into walnut sized balls.
- Dust lightly with flour.
- Fry in batches in hot olive oil, turning, until browned all over and cooked through, about 8 minutes.
- Drain on paper, serve hot with lemon.
Money saver. Ground meat is cheapest in family packs, make a double batch and freeze half the meatballs raw.