Keftedes (Greek Meatballs)
Juicy pan-fried Greek meatballs seasoned with mint, oregano, and onion, with a crispy exterior and tender, herb-scented interior. Great as an appetizer or part of a mezze spread.
Ingredients
- 1.5 lbs ground beef (80/20)
- 1/2 medium yellow onion, grated
- 2 cloves garlic cloves, minced
- 1/4 cup fresh mint leaves, finely chopped
- 1 tsp dried oregano
- 1/2 cup plain breadcrumbs
- 1 large egg, beaten
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 4 tbsp olive oil
- 1 lemon lemon, cut into wedges
Instructions
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1
In a large bowl, combine 1.5 lbs ground beef (80/20), 1/2 medium grated yellow onion, 2 cloves minced garlic cloves, 1/4 cup finely chopped fresh mint leaves, 1 tsp dried oregano, 1/2 cup plain breadcrumbs, 1 beaten large egg, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
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2
Mix with your hands until evenly combined. Do not overwork the meat. Cover and refrigerate for 15 minutes.
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3
Roll the mixture into balls about 1.5 inches in diameter (roughly the size of a walnut), placing them on a plate as you go.
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4
Heat 4 tbsp olive oil in a large heavy skillet over medium-high heat. Working in batches so as not to crowd the pan, add the meatballs and cook, turning every 2 minutes, until browned on all sides and cooked through to an internal temperature of 160°F, about 10 to 12 minutes per batch.
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5
Transfer to a platter. Serve hot with cut into wedges lemon alongside.