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Keftedes, the famous Greek meatballs, are a beloved dish in Mediterranean cuisine.
These savory meatballs are packed with flavor and made using simple yet aromatic ingredients like herbs, garlic, and spices.
Originating from Greece, Keftedes are often enjoyed as a snack, appetizer, or main course.
Their versatility and delightful taste make them a favorite for gatherings, family dinners, or even a quick weeknight meal.
What Are Keftedes?
Keftedes are traditional Greek meatballs that are typically made with ground beef, pork, or lamb.
They are seasoned with a variety of herbs and spices, such as oregano, mint, and garlic, giving them a unique and aromatic flavor.
The meatballs are usually fried to a crispy golden brown, creating a delicious contrast with the tender interior.
While Keftedes are most commonly associated with Greece, their presence extends throughout the Mediterranean region.
In fact, each region has its own variation, with slight adjustments to the seasoning or ingredients.
Whether served as part of a mezze platter or alongside a fresh Greek salad, Keftedes are a versatile dish that can be enjoyed in numerous ways.
Essential Ingredients for Keftedes
The key to great Keftedes lies in the quality of ingredients and the balance of flavors.
Ground Meat
You can use beef, lamb, or pork, or even a mix of meats.
Each type offers a slightly different texture and taste.
Herbs and Spices
The signature flavors come from a blend of oregano, garlic, and mint.
Some variations also include cinnamon or allspice for a subtle warmth.
Breadcrumbs
These help bind the meat and create a soft, moist texture.
Fresh or dried breadcrumbs work equally well.
Eggs
A binding agent that helps hold the meatballs together.
Onion
A finely chopped onion adds depth and sweetness to the mixture, enhancing the flavor profile.
Olive Oil
For frying, extra virgin olive oil is the best choice to give Keftedes their golden crust.
Step-by-Step Guide to Making Keftedes
Prepare the Ingredients
Start by gathering all your ingredients and measuring them.
If using fresh herbs, finely chop them to release their oils.
Make sure the breadcrumbs are dry and not too coarse.
Making the Meatball Mixture
In a large bowl, combine the ground meat with the breadcrumbs, eggs, garlic, onion, herbs, and spices.
Mix everything together with your hands until well combined.
The mixture should be moist but not too sticky.
If it’s too wet, add a little more breadcrumbs to firm it up.
Shaping the Keftedes
Once the mixture is ready, take small portions of the mixture and roll them into balls.
You can shape them as round or slightly flattened meatballs.
Aim for uniform sizes so they cook evenly.
Frying or Baking
Heat a generous amount of olive oil in a large pan over medium-high heat.
Once the oil is hot, carefully add the Keftedes to the pan, making sure not to overcrowd them.
Fry them in batches, turning occasionally until they are golden and cooked through.
Alternatively, for a healthier option, you can bake the Keftedes in a preheated oven at 375°F (190°C) for about 20-25 minutes, turning halfway through.
Cooking Time and Temperature
Frying Keftedes usually takes 5-6 minutes per side, depending on their size.
If baking, keep an eye on them, as oven temperatures can vary.
You’ll know they’re done when they reach an internal temperature of 165°F (74°C) and are golden brown on the outside.
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Tips for Perfect Keftedes Every Time
Texture Matters
The key to tender Keftedes lies in the perfect balance of breadcrumbs and eggs. If the mixture feels too dry, add a bit more egg or a small splash of water. If it’s too wet, add extra breadcrumbs until it reaches the right consistency.
Don’t Overmix
When mixing the meat and ingredients, be careful not to overwork the mixture. Overmixing can lead to tough meatballs. Gently mix everything together until just combined.
Chill the Mixture
For firmer Keftedes that hold their shape while cooking, chill the meat mixture in the fridge for 30 minutes before shaping. This helps the flavors meld and ensures a more even texture.
Cooking Temperature
Ensure the oil is hot enough before adding the meatballs. If it’s too cool, they may absorb too much oil and become greasy. A good test is to drop a small piece of the mixture into the pan — if it sizzles immediately, it’s ready.
Don’t Overcrowd the Pan
When frying, avoid crowding the pan. Overcrowding can lower the oil temperature, causing the Keftedes to steam rather than fry, resulting in a less crispy texture. Fry in batches if needed.
Serving Suggestions for Keftedes
Classic Accompaniments
Keftedes are best served with a side of tzatziki sauce. The creamy, tangy yogurt dip pairs perfectly with the savory meatballs. You can also serve them with some pita bread or flatbreads to complete the experience.
Greek Salad
A fresh Greek salad with tomatoes, cucumbers, olives, red onions, and feta cheese is an excellent pairing for Keftedes. The crisp, refreshing vegetables contrast beautifully with the rich meatballs.
As Part of a Mezze Platter
For a larger gathering, include Keftedes as part of a mezze platter alongside other Greek dishes like hummus, baba ganoush, and dolmas. This allows guests to enjoy a variety of flavors and textures.
With Lemon
A squeeze of fresh lemon juice over the Keftedes just before serving can add a burst of brightness and balance the richness of the meat.
Serving as a Main Course or Appetizer
Keftedes can be enjoyed in multiple ways. Serve them as an appetizer with toothpicks for dipping or as a main course alongside rice, roasted vegetables, or even French fries.
Wine Pairing
For a wine pairing, consider serving Keftedes with a light, crisp white wine like Assyrtiko or a refreshing rosé. If you prefer red wine, a medium-bodied option like a Greek Agiorgitiko works beautifully.
Storing and Reheating Keftedes
Storing Leftovers
If you have leftover Keftedes, store them in an airtight container in the refrigerator. They will keep for about 3 to 4 days. Be sure to let them cool to room temperature before storing to prevent excess moisture.
Freezing Keftedes
Keftedes can also be frozen for longer storage. Place them in a single layer on a baking sheet and freeze them until firm. Once frozen, transfer them to a freezer-safe bag or container. They can be kept in the freezer for up to 3 months.
Reheating
To reheat, you have a few options:
- In the oven: Preheat your oven to 350°F (175°C) and place the Keftedes on a baking sheet. Heat them for 10-15 minutes or until they’re warmed through.
- On the stovetop: Heat a little olive oil in a pan and gently fry the Keftedes until heated through, turning occasionally.
- In the microwave: If you’re in a hurry, you can microwave them for about 1-2 minutes, but they may lose some of their crispiness.
Conclusion
Keftedes are a delicious and versatile dish that brings the vibrant flavors of Greek cuisine to your table. With simple ingredients and straightforward steps, they can be easily prepared for any occasion. Whether you’re serving them as an appetizer, main course, or part of a larger Mediterranean feast, these Greek meatballs are sure to be a hit.
So, gather your ingredients, follow the steps, and enjoy these mouthwatering meatballs with your friends and family. Don’t forget to share your Keftedes experience — we’d love to hear about your version of this classic dish!
Frequently Asked Questions
- Can I make Keftedes with ground turkey?
Yes, you can make Keftedes with ground turkey. While ground turkey will have a leaner texture, it will still work well. You may want to add a bit more olive oil or fat to keep the meatballs moist. - Do I need to add cheese to Keftedes?
Traditional Keftedes do not require cheese, but some variations may include a small amount of feta for extra flavor. You can add crumbled feta to the mixture if you’d like a richer taste. - Can I bake Keftedes instead of frying them?
Yes, baking is a healthier alternative to frying. Simply place the meatballs on a baking sheet and bake at 375°F (190°C) for 20-25 minutes, turning halfway through. - How do I know when Keftedes are cooked through?
You can check for doneness by cutting one open. The center should no longer be pink, and the meatballs should be hot all the way through. Alternatively, use a meat thermometer — the internal temperature should reach 165°F (74°C). - Can I make Keftedes ahead of time?
Absolutely! You can prepare the Keftedes mixture a day in advance and refrigerate it. Shape the meatballs and cook them when you’re ready to serve. You can also cook them ahead of time and store them in the fridge or freeze them for later.
Keftedes
Equipment
- 1 large mixing bowl
- 1 frying pan (preferably non-stick, 10-12 inches in diameter)
- 1 baking sheet (for baking option)
- 1 spatula or tongs
- 1 meat thermometer (optional, for checking internal temperature)
- 1 large spoon or ice cream scoop (for shaping meatballs)
Ingredients
- 1 lb 450 g ground beef (or a mix of beef and pork)
- ½ cup 50 g breadcrumbs (fresh or dried)
- 2 large eggs
- 2 cloves garlic minced
- 1 small onion finely chopped
- 2 tbsp fresh oregano chopped (or 1 tbsp dried)
- 1 tbsp fresh mint chopped (or 1 tsp dried)
- ½ tsp ground cinnamon optional
- 1 tsp salt
- ½ tsp black pepper
- 2-3 tbsp olive oil for frying
- 1 lemon optional, for garnish
- Tzatziki sauce optional, for serving
- Pita bread or Greek salad optional, for serving
Instructions
Prepare the Meat Mixture
- In a large mixing bowl, combine the ground meat, breadcrumbs, eggs, minced garlic, chopped onion, oregano, mint, cinnamon (if using), salt, and black pepper. Mix well until the ingredients are evenly incorporated.
Shape the Meatballs
- Using your hands, scoop out portions of the mixture and roll them into balls about 1-1½ inches in diameter.For more uniform meatballs, you can use a spoon or ice cream scoop to portion out the mixture.
Cook the Keftedes
- Frying: Heat 2-3 tablespoons of olive oil in a large frying pan over medium-high heat. Once the oil is hot, carefully add the meatballs, being careful not to overcrowd the pan. Fry the meatballs in batches for 5-6 minutes on each side, or until golden brown and cooked through.
- Baking: Preheat the oven to 375°F (190°C). Place the meatballs on a baking sheet lined with parchment paper. Bake for 20-25 minutes, turning halfway through, until golden brown and cooked through.
Serve
- Serve the Keftedes hot with a squeeze of lemon, a side of tzatziki sauce, pita bread, or Greek salad. Enjoy!
Notes
- You can use any combination of ground meats, such as lamb, pork, or beef, for this recipe. Each choice will slightly alter the flavor and texture.
- If you’d like to make this dish ahead of time, you can prepare the meatball mixture and refrigerate it for up to 24 hours before shaping and cooking.
- Keftedes can be baked instead of fried for a healthier alternative. Baking them results in a slightly different texture but still yields a tasty outcome.
- To store leftovers, refrigerate the Keftedes in an airtight container for up to 4 days or freeze for up to 3 months.
