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Greek Meatballs (Keftedes style)
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Ingredients
0 of 12 gathered
Step by step
Method
4 steps
- 1
In a bowl, combine 1 lb ground beef or lamb, 1 small yellow onion (grated and lightly squeezed), 2 minced garlic cloves, ½ cup fine breadcrumbs, 1 large egg, ¼ cup chopped fresh parsley, 2 tablespoons chopped fresh mint, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Mix gently with your hands just until it holds together — overmixing makes tough meatballs.
- 2
Shape into about 20 small meatballs (walnut-size). Chill 15 minutes so they firm up and hold their shape in the pan.
- 3
Heat 2 tablespoons olive oil in a wide skillet over medium. Cook the meatballs in batches, turning as they brown, 8–10 minutes until cooked through and deeply golden on a few sides. Don't crowd the pan or they'll steam gray.
- 4
Serve with plain yogurt, lemon wedges, and warm pita. You want juicy herb-packed keftedes with a browned crust — not dense dry balls or pale steamed meat.