Greek & Mediterranean · Free
Keftedes Greek Fried Meatballs
Herby, garlicky Greek meatballs pan-fried until deeply browned and juicy. Fragrant with mint and oregano, they make a perfect meze, appetizer, or family dinner.
****+
Prep 25 min · Cook 20 min
Method
Grate the onion, then squeeze out the excess liquid so the meatballs are not too wet to hold their shape.
In a large bowl, combine the ground beef, ground pork, squeezed onion, garlic, egg, breadcrumbs, mint, oregano, red wine vinegar, salt, and pepper.
Mix with your hands for about a minute until just combined; avoid overmixing, which can make the meatballs tough.
Cover the bowl and refrigerate for at least 20 minutes so the mixture firms up and the flavors meld.
Scoop about 2 tablespoons of the mixture and roll it between your palms into a smooth ball, slightly flattened, then repeat to make about 20 meatballs.
Spread the flour on a plate and roll each meatball lightly in it, shaking off the excess; this thin coating helps create a crisp brown crust.
Heat the olive oil in a large skillet over medium-high heat until it shimmers.
Add the meatballs in a single layer without crowding, working in batches if needed, and fry for 3 to 4 minutes until the underside is deep brown.
Turn the meatballs and continue cooking, rolling them around, for another 5 to 6 minutes until browned all over and cooked through.
Check that they are done by cutting one open or using a thermometer; the center should reach 160 degrees F with no pink remaining.
Drain the keftedes briefly on paper towels, then serve hot with tzatziki, lemon wedges, and warm pita.
Chef's tips
- Chilling the mixture before frying makes the meatballs much easier to shape and helps them hold together in the pan.
- Do not crowd the skillet; leaving space lets each meatball brown properly instead of steaming in its own juices.
- A mix of beef and pork gives the best flavor and juiciness, but you can use all beef if you prefer.
Cooking times vary by equipment -- cook to temperature and to taste.
