Margaret's Keftedes (Greek Meatballs)

Margaret's Keftedes (Greek Meatballs)

44
Shandeen Gemanis 2

"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."

Ingredients

55 m {{adjustedServings}} servings 522 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 522 kcal
  • 26%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 29.7 g
  • 59%
  • Cholesterol:
  • 259 mg
  • 86%
  • Sodium:
  • 893 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews

44
  1. 56 Ratings

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This was a great recipe but I made a few changes to suit our tastes. First it is very important to soak the milk in bread as suggested. Also, make sure to grate the onion right into the bowl s...

This was part of our "dippable dinner" night. I used whole wheat bread instead of white. I also let this meatball mixture sit for 20 minutes before forming it into the meatballs. We really liked...

The only alterations to the recipe were to use a pound each of the lamb and beef, and to reduce the number of eggs to 2. Yummy stuff!