Greek Meatballs Recipe (Keftedes)

Chop the onion and garlic: Add the red onion to a food processor and pulse until finely chopped. Add the garlic and pulse again just until minced. Do not process into a paste. Transfer the mixture to a large mixing bowl.
Chop the herbs: Add the parsley and mint to the food processor and pulse until finely chopped. Transfer the herbs to the bowl with the onion and garlic.
Make the meatball mixture: Add the ground beef, panko breadcrumbs, egg, milk, coriander, salt, black pepper, oregano, cumin, and crushed red pepper flakes to the bowl. Gently mix with your hands or a spatula until just combined. Avoid over-mixing, which can make the meatballs tough.
Shape the meatballs: Roll the mixture into small 2-inch meatballs and place them on a large plate. Wet your hands with a little water if the mixture starts to stick.
Coat with flour: Add the flour to a shallow bowl. Lightly roll each meatball in the flour, then shake off any excess. The coating should be thin, not heavy.
Pan-fry the meatballs: Heat the olive oil in a large skillet set over medium heat. Add the meatballs in a single layer, leaving space between each one. Cook in batches if needed.
Brown and cook through: Fry the meatballs for 8-10 minutes, turning every 2-3 minutes, until browned on all sides and cooked through. The internal temperature should reach 160°F.
Rest and serve: Transfer the cooked meatballs to a paper towel-lined plate and let them rest for 5 minutes. Serve warm with tzatziki, lemon wedges, pita bread, salad, or Greek lemon rice.

Greek Meatballs Recipe (Keftedes)

Ingredients

Instructions

Notes

Nutrition