These juicy Greek Meatballs rock! A traditional recipe, beautifully flavoured with red onion, fresh parsley, a touch of mint and hint of dried oregano. These meatballs are slightly crisp on the outside and are brilliant served as an appetiser with tzatiki and pita bread as part of a mezze spread (very Greek!), or as a meal with a salad.
Greek Meatballs
Greek Meatballs (Keftedes)
Ingredients
- 1 red onion, grated
- 500g / 1 lb beef mince (ground beef) (or lamb!)
- 200g / 6.5oz pork mince (ground pork), or more beef
- 2 garlic cloves, minced
- 1 cup / 60g panko breadcrumbs (or use normal)
- 1 egg
- 1/4 cup fresh parsley, finely chopped
- 6 large mint leaves, finely chopped (spearmint if you can, it's authentic)
- 1/2 tsp dried oregano
- 1 tbsp extra virgin olive oil
- 3/4 tsp salt
- Black pepper
COOKING / SERVING:
- 1/2 cup flour any white
- 3 tbsp olive oil
- Finely chopped parsley optional, for garnish
- Tzatziki (Note 5) or Greek yoghurt
These freeze extremely well, and when reheated they are still nice and bouncy i.e. juicy!
GREAT Recipe.Bravo! Well Done
- Miami Food Network -
Tzatziki: 2 Lebanese cucumbers (grated with juice squeezed out), 1¼ cups / 300g plain Greek yoghurt, 2 tsp white wine vinegar (or red wine or apple cider vinegar), 1 tbsp lemon juice, ½ garlic clove, minced, 1 tbsp extra virgin olive oil, ½ tsp salt, Black pepper. Mix ingredients and set aside 30 min.
It's also terrific just served with plain yoghurt. You could doll up the yoghurt a bit with a squeeze of lemon + olive oil + salt & pepper + garlic. However, these meatballs are juicy enough to even eat plain, freshly cooked.