Best 3 Keftedes Greek Meatballs Recipes

**Keftedes: A Journey Through Greek Culinary Delights**

Keftedes, also known as Greek meatballs, are delectable morsels that embody the essence of Greek cuisine. These savory spheres of ground meat, typically beef or lamb, are seasoned with a symphony of herbs and spices, capturing the essence of the Mediterranean. Keftedes are a versatile dish, enjoyed as an appetizer, main course, or even a street food snack. Whether simmering in a rich tomato sauce, gracing a skewer, or nestled in a pita bread pocket, these meatballs offer a delightful taste of Greece. This article presents a collection of keftedes recipes that explore the diverse culinary expressions of this beloved dish. From traditional recipes passed down through generations to contemporary twists that add a modern flair, these recipes will guide you on a culinary journey through the vibrant flavors of Greece.

Here are our top 3 tried and tested recipes!

MARGARET'S KEFTEDES (GREEK MEATBALLS)

Margaret's Keftedes (Greek Meatballs) image

This is my yia yia's recipe--a family favorite straight from the village of Kyparissia. Serve as an appetizer or with tzatziki, Greek salata, and pita or pasta for a full meal. They taste best served at room temp and make for wonderful leftovers. If you don't care for lamb, try using all beef instead.

Provided by Shandeen Gemanis

Categories World Cuisine Recipes European Greek

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

4 slices white bread, torn into pieces
2 tablespoons milk
1 clove garlic
1 onion, quartered
4 teaspoons dried mint
1 teaspoon salt
ground black pepper to taste
½ pound ground beef
½ pound ground lamb
4 eggs
½ cup all-purpose flour for dredging
vegetable oil for frying

Steps:

Moisten the bread pieces with the milk in a large bowl, and set aside. Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped. Add the onion mixture to the bowl with the moist bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly blended.
Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter. Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away.
Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes; drain on a paper towel-lined plate. Repeat with remaining meatballs.

Nutrition Facts : Calories 521.6 calories, Carbohydrate 28.6 g, Cholesterol 259.1 mg, Fat 31.5 g, Fiber 1.7 g, Protein 29.7 g, SaturatedFat 9.1 g, Sodium 892.6 mg, Sugar 3 g

KEFTEDES - GREEK MEATBALLS

Keftedes - Greek Meatballs image

Here is a fried Greek meatball - Cyprian style. These are made with grated potatoes; a little different than the islands of Greece. Squeeze some lemon on them and have a taste of Cyprus.

Provided by Constantina

Categories World Cuisine Recipes European Greek

Time 50m

Yield 6

Number Of Ingredients 14

Ingredients

oil for frying
¼ cup fresh lemon juice
5 white potatoes, peeled
2 pounds ground beef
1 large onion, grated
¾ cup dry bread crumbs
1 cup chopped fresh parsley
⅓ cup dried mint, crushed
½ teaspoon ground cinnamon
zest from 1 lemon
2 eggs, beaten
1 ½ tablespoons salt
1 teaspoon ground black pepper
lemon wedges

Steps:

Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
Place the lemon juice in a large bowl. Coarsely grate the potatoes into the lemon juice, stirring well to prevent browning. Stir in the ground beef, onion, bread crumbs, parsley, mint, cinnamon, lemon zest, eggs, and salt and pepper. Mix well, and shape into oblong balls about 1 inch thick and 2 inches wide.
Place meatballs in hot oil in batches; do not crowd. Fry until golden brown, and cooked through, about 6 to 7 minutes per batch. Serve with lemon wedges.

Nutrition Facts : Calories 626.7 calories, Carbohydrate 46.9 g, Cholesterol 153.8 mg, Fat 35.3 g, Fiber 8.1 g, Protein 33.6 g, SaturatedFat 9.6 g, Sodium 1977 mg, Sugar 4.4 g

GREEK MEATBALLS IN AVGOLEMONO SAUCE (KEFTEDES ME AVGOLEMONO)

Greek Meatballs in Avgolemono Sauce (Keftedes Me Avgolemono) image

Looks yummy!! This recipe is especially popular in the Agrinion area (NW Greece). It uses a version of Avgolemono soup as a sauce for the meatballs or keftedes. I am leaving the metric measures so the recipe is exactly as I found it. The site does not state how many it serves or what the time is for prep, so I am guessing here. I am also assuming that minced beef is the same as ground beef in the U.S. From realgreekrecipes.blogspot.com. Posted for ZWT6.

Provided by Scoutie

Categories Meat

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 kg minced beef
1 large onion, very finely chopped
1 bunch parsley, chopped
2 -3 mint leaves, finely chopped
2 slices white bread, dried, soaked in milk and well drained
1 tablespoon olive oil
1 whole egg
1 cup plain flour
1 1/2 cups vegetable oil (for frying)
salt & pepper
2 tablespoons flour
100 ml extra virgin olive oil
2 medium lemons, juice of
yolk from 1 large egg
1 liter water

Steps:

Meatballs:.
Apart from the flour and the vegetable oil, mix all the other ingredients together well.
Make medium-size balls from the mixture.
Roll the balls in flour and then deep fry them for approximately 15 minutes.
Sauce:.
In a heavy-bottomed pan, heat the oil, then add the flour and stir well for 3 minutes.
Add 1 litre water and mix well.
Add the meatballs and simmer for 30 minutes, until the sauce is slightly thick.
Beat the egg yolk thoroughly.
Add the lemon juice to the egg and keep beating.
Add 5-6 tablespoons of the sauce to the egg & lemon mixture and stir well.
Add this mixture to the meatballs in the sauce, shake the pan and remove from the heat.
Serve with a sprinkling of pepper and fresh mint on top.

Nutrition Facts : Calories 1688, Fat 146.4, SaturatedFat 29.3, Cholesterol 222.9, Sodium 277.9, Carbohydrate 43, Fiber 4.4, Sugar 2.4, Protein 53.7

Tips:

Mise en Place: Always prepare all ingredients before starting to cook. This will ensure that you have everything you need on hand and the cooking process goes smoothly.
Use Fresh, High-Quality Ingredients: The quality of your ingredients will greatly impact the taste of your meatballs. Opt for fresh, organic, and locally-sourced ingredients whenever possible.
Season Generously: Don't be afraid to season your meatballs well. A good balance of herbs, spices, and salt is essential for creating flavorful meatballs.
Handle the Meatball Mixture Gently: Overworking the meatball mixture can make the meatballs tough. Mix the ingredients together just until they are combined, then form the meatballs.
Chill the Meatballs Before Cooking: Chilling the meatballs before cooking helps them hold their shape and prevents them from falling apart.
Cook the Meatballs Thoroughly: Make sure to cook the meatballs until they are cooked through. This will ensure that they are safe to eat and have a tender, juicy texture.
Serve the Meatballs Warm: Meatballs are best served warm, straight out of the oven or pan. You can also reheat them gently in the oven or microwave.

Conclusion:

Keftedes, the delicious Greek meatballs, are a versatile dish that can be enjoyed in various ways. Whether you prefer them as an appetizer, main course, or side dish, these meatballs are sure to impress. With their flavorful blend of herbs, spices, and ground meat, keftedes are a true culinary delight. So next time you're in the mood for something tasty and satisfying, give this traditional Greek recipe a try. You won't be disappointed!