Classic Greek Fried Meatballs (Keftedes)

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Keftedes are the classic Greek fried meatballs served at tavernas and family tables across Greece, often as part of a meze spread or alongside crusty bread and a squeeze of lemon. Made with a soft mixture of beef and lamb seasoned with fresh mint, oregano, and grated onion, they are bound with soaked bread rather than breadcrumbs for an unusually tender interior. Fry them until deeply golden for a crisp crust that contrasts with the juicy, herb-flecked center.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 28 gFat
• 8 gSaturated Fat
• 12 gCarbs
• 1 gFiber
• 2 gSugar
• 28 gProtein
• 720 mgSodium
• 480 mgPotassium
• 70 mgCalcium
• 4 mgIron
• 5 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the meatballs

• 1 lb (450 g) ground beef
• 1/2 lb (225 g) ground lamb
• 4 slices day-old crusty bread, crusts removed
• 1 small yellow onion, finely grated and squeezed
• 2 cloves garlic, minced
• 1 large egg, lightly beaten
• 2 tbsp chopped fresh mint
• 1 tbsp chopped fresh oregano (or 1 tsp dried)
• 1 1/2 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

For frying and serving

• 3/4 cup (180 ml) extra-virgin olive oil, for shallow frying
• Lemon wedges, for serving
• Fresh oregano or mint sprigs, for garnish

Directions

1. Soak the bread in a bowl of cold water for 5 minutes until soft, then squeeze out as much water as possible and crumble the bread into a large mixing bowl.
2. Add the grated onion, garlic, egg, mint, oregano, salt, and pepper to the bowl and mix by hand until evenly combined.
3. Add the ground beef and lamb and gently knead the mixture for about 1 minute until uniform; do not overwork or the meatballs will turn tough. Cover and refrigerate for 30 minutes to let the flavors meld.
4. Scoop tablespoons of the mixture (about 1 oz / 30 g each) and roll between damp palms into smooth ovals about 1 1/2 inches long; place on a parchment-lined tray. You should get about 20 meatballs.
5. Heat the olive oil in a wide heavy skillet over medium heat until a small piece of bread sizzles immediately on contact, about 340°F (170°C).
6. Fry the meatballs in batches of 8 to 10 without crowding the pan, turning them gently, until deeply golden brown on all sides, about 4 to 5 minutes per batch.
7. Transfer the fried keftedes to a paper towel–lined plate to drain briefly, then arrange on a warm platter.
8. Squeeze fresh lemon juice over the top, scatter with extra mint or oregano, and serve hot with lemon wedges, tzatziki, or crusty bread.

Cook’s Notes

• Dampen your hands with cold water when rolling the meatballs to prevent sticking and keep their surface smooth.
• Use a mix of beef and lamb for the traditional Greek flavor; all-beef works but loses a bit of the characteristic richness.
• Resting the mixture in the fridge helps the soaked bread absorb moisture and lets the herbs infuse the meat, so don't skip the chill time.
• Keep the oil at a steady medium heat; if it's too hot the crust burns before the center cooks, and if it's too cool the meatballs absorb oil and turn greasy.
• Leftover keftedes are excellent cold tucked into a pita with tomato, cucumber, red onion, and a dollop of tzatziki the next day.

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