Classic Greek Keftedes

🥘 Ingredients

Prepare Onion & Aromatics

• fresh mint
  2 tbsp
• fresh parsley
  2 tbsp
• garlic
  2 cloves
• large red onion
  1

Mix & Knead Meat

• black pepper
  1/2 tsp
• breadcrumbs
  50 g
• dried oregano
  1 tbsp
• large egg
  1
• minced meat
  500 g
• olive oil
  1 tbsp
• red wine vinegar
  1 splash
• salt
  1 tsp

Pan-Fry to Deep Golden

• oil for frying
  80 ml

Serving & Baking Alternative

• fresh-greek-tzatziki
• lemon

🍳 Cookware

• box grater
• large mixing bowl
• fridge
• large skillet
• tongs

Prepare Onion & Aromatics

1. 1

   Finely grate large red onion on a box grater directly into a large mixing bowl .

   large red onion: 1
2. 📝

   Secret: Grating the onion instead of chopping releases all the savory onion juices, which keeps the meatballs exceptionally juicy and flavorful.

3. 2

   Finely mince garlic , finely chop fresh mint , and finely chop fresh parsley .

   garlic: 2 cloves, fresh mint: 2 tbsp, fresh parsley: 2 tbsp

Mix & Knead Meat

1. 1

   To the bowl with the grated onion and juices, add minced meat (beef, or a 50/50 mix of beef and pork), large egg , plain breadcrumbs , minced garlic, chopped mint, chopped parsley, dried oregano , olive oil , red wine vinegar , salt , and freshly cracked black pepper .

   minced meat: 500 g, large egg: 1, breadcrumbs: 50 g, dried oregano: 1 tbsp, olive oil: 1 tbsp, red wine vinegar: 1 splash, salt: 1 tsp, black pepper: 1/2 tsp
2. 2

   Knead the mixture thoroughly with your hands for ⏱️ 2-3 minutes until cohesive and slightly sticky so the meatballs hold their shape in the pan.

Chill & Shape

1. 1

   Cover the bowl and rest in the fridge for ⏱️ 30 minutes to hydrate the breadcrumbs, develop the herbs, and make the meat easier to roll.
2. 2

   Scoop out golf-ball-sized portions (about 30 g each) and roll between your palms into smooth round balls, pressing gently to flatten the top and bottom slightly so they sit flat in the pan.

Pan-Fry to Deep Golden

1. 1

   Pour oil for frying into a large skillet over medium-high heat until hot and shimmering.

   oil for frying: 80 ml
2. 2

   Fry the meatballs in batches without crowding the pan for ⏱️ 8-10 minutes , turning occasionally with tongs , until a deep, dark golden-brown crust forms on all sides and they are cooked through.
3. 3

   Transfer the cooked keftedes to a plate lined with paper towels to drain any excess oil.

Serving & Baking Alternative

1. 1

   Serve piping hot garnished with fresh mint leaves, wedges of lemon , and cool fresh-greek-tzatziki .

   lemon, fresh-greek-tzatziki
2. 📝

   Baking Alternative: For a lighter version, arrange the meatballs on a parchment-lined #baking sheet{}, drizzle lightly with olive oil, and bake at 200°C for ~{20-25%minutes}, turning halfway through.