Small Greek meatballs, eaten as meze or main course. Unlike bifteki, they often contain fresh mint, which gives them their characteristic fresh flavour. Golden brown outside, tender inside, delicious with tzatziki and a wedge of lemon.
Keftedes
Keftedes
Method
01
Mix
Mix the mince with the onion, garlic, breadcrumbs, parsley, mint, oregano, salt and pepper. Knead briefly to a cohesive mixture and rest in the fridge for 30 min.
02
Shape
Shape balls of approx. 35 grams.
03
Fry
Heat a layer of olive oil in a frying pan and fry the balls golden brown all over in approx. 8–10 min. Drain on kitchen paper.
04
Serve
Serve with tzatziki and a wedge of lemon.
Tips & notes
A quick dusting in flour before frying gives an extra crisp crust. The half hour's rest lets the flavours infuse and makes the mixture firmer, so the balls keep their shape nicely. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Replace the mint with dill for a milder, herbal touch.
- Shape larger balls and fry slightly longer for a main course instead of meze.
Contains:
Gluten
Serve with
| Calories | 331 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 15 g |
| Fat | 21 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
