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Margaret's Keftedes (Greek Meatballs)

Margaret's Keftedes (Greek Meatballs)

  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
Shandeen

Shandeen

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.

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Nutrition

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  • Calories:
  • 522 kcal
  • 26%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 29.7 g
  • 59%
  • Cholesterol:
  • 285 mg
  • 95%
  • Sodium:
  • 893 mg
  • 36%

Based on a 2,000 calorie diet

Directions

  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

Nicole
61

Nicole

12/22/2008

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 so you can integrate the juice from the grated onion. I used a generous amount of parsely instead of the mint. I skipped dredging in flour and instead used olive oil for health purposes. These are a hit every time!!!

Sarah Jo
36

Sarah Jo

11/2/2011

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 these--especially the boys, which really surprized me. They ate a lot, they loved dipping it in the tzatziki sauce with the homemade pita chips. HUGE hit. I'll make this again for sure.

BABYLADY4
30

BABYLADY4

4/29/2008

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!

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