Greek Meatballs

If you’re looking for a recipe that brings comfort, warmth, and a burst of Mediterranean flavor to your table, look no further than Greek Meatballs, or Keftedes as they are traditionally known. These delightful morsels are not only packed with a rich blend of herbs and spices, but they also offer a wonderful versatility suitable for any occasion. Whether you’re hosting a gathering or prepping a weeknight dinner, these meatballs are bound to impress.

Why Make This Recipe

• They are incredibly flavorful, thanks to the combination of ground beef, herbs, and spices that create a delightful aromatic experience.
• Perfect for various meals, from appetizers to main dishes, and they pair wonderfully with sides like tzatziki and fresh salad.
• Easy to make ahead and freezer-friendly, making them a life-saver on busy days.

Easy Method for Greek Meatballs

Making Greek Meatballs isn’t just about throwing together some ground beef and breadcrumbs. Each step is crucial to ensure that your meatballs turn out flavorful and tender. Follow this simple method, and you’ll be rewarded with a dish that fills your kitchen with enticing aromas and your heart with joy.

Step 1: Prepare the Bread Binder

Start by tearing or cubing ½ cup of stale bread into small pieces. This will serve as a binder, keeping the meatballs moist. Place the bread in a small bowl and pour in ¼ cup of milk or water. Allow this mixture to sit for 5-10 minutes so the bread can absorb the liquid. After it’s soaked, gently squeeze out any excess liquid, but don’t overdo it; you want the bread to retain some moisture.

Step 2: Prepare Aromatics

While the bread is soaking, finely grate a small onion and mincemeat or crush one clove of garlic. The key here is to make sure these aromatics are very fine. They should integrate smoothly into your meatball mixture without giving any chunky bites.

Step 3: Combine Meatball Mixture

In a large mixing bowl, combine the 28 ounces of ground beef, the grated onion, minced garlic, and the chopped fresh parsley. Add the dried mint, salt, and freshly ground black pepper for that unmistakable Greek flavor. Here you can get creative: consider incorporating a tablespoon of dried oregano, ground cumin, ground coriander, or even a sprinkle of smoked paprika to amp up the taste experience. Afterward, add the soaked bread and the large egg.

Step 4: Mix Gently

Using clean hands, mix all the ingredients together gently but thoroughly. It’s important not to overmix the meat; this could lead to tough meatballs. A quick 1-2 minute blend should leave no pockets of unmixed ingredients.

Step 5: Chill Mixture

Now that your mixture is ready, it’s time to let it chill. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step allows the flavors to meld beautifully and firms up the mixture, making it easier to form meatballs.

Step 6: Form Meatballs

Once the mixture has chilled, remove it from the fridge. Using a small cookie scoop (about 1.5-2 tablespoons), roll portions of the meat mixture into balls roughly the size of golf balls. Arrange them on a parchment-lined baking sheet. If the mixture sticks to your hands, dampen your hands with a bit of water or olive oil. You should yield around 30-36 meatballs.

Step 7: Pan-Frying Method

If you prefer that rich golden-brown crust, heat 2-3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Carefully place a batch of meatballs into the hot skillet, taking care not to overcrowd the pan. Cook them undisturbed for about 3-4 minutes until a deep crust forms. Then, turn them and continue cooking for a total of 10-15 minutes, turning occasionally until they reach an internal temperature of 160°F (71°C). Once cooked, transfer the meatballs to a paper towel-lined plate to drain any excess oil.

Step 8: Baking Method (Healthier Alternative)

For a healthier option, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment or foil, lightly greasing it if you prefer. If you have an oven-safe wire rack, use it on top of the baking sheet for better air circulation. Arrange the meatballs in a single layer, ensuring they aren’t touching. Bake for 20-25 minutes or until they are cooked through. For an extra crispy exterior, broil for the last 2-3 minutes, but watch them closely to prevent burning.

Step 9: Serve

The time has come to serve these delicious Greek Meatballs (Keftedes). They shine brightest when enjoyed warm, accompanied by warm pita bread, a cool tzatziki sauce, a vibrant Greek salad, or even with a generous squeeze of fresh lemon juice. Whether as an appetizer or on a bed of pasta or rice, these meatballs will surely steal the show.

Storage Tips for Greek Meatballs

To keep your meatball creations fresh, follow these simple storage guidelines:

• Refrigerate: Store cooked meatballs in an airtight container in the refrigerator for up to 3-4 days at 40°F.
• Freezer: For longer storage, freeze cooked and cooled meatballs in a single layer until solid, then transfer to a freezer-safe bag or container. They can last for up to 3 months.
• Thawing: Thaw frozen meatballs overnight in the fridge and reheat gently.

Best Ways to Serve Greek Meatballs

There are countless ways to enjoy your Greek Meatballs, and here are some of the best serving ideas to consider:

• Classic Pairing: Serve with warm pita and dipping tzatziki sauce.
• Salad Bowl: Toss in a fresh Greek salad with cucumbers, tomatoes, olives, and feta cheese for a delightful touch.
• Sandwich Filling: Use the meatballs as a filling for gyros or wraps, layering in lettuce and tomatoes.
• Over Rice or Pasta: Create a cozy bowl by placing meatballs over a bed of rice or pasta, drizzled with your favorite sauce.
• Party Platter: Arrange them on a platter with toothpicks for easy snacking at parties or gatherings.

Tips to Make Greek Meatballs

Here are some useful tips to keep in mind while preparing your Greek Meatballs:

• Keep the mixture cool: If you find the mixture gets too warm during preparation, return it to the fridge to firm up.
• Experiment with herbs: Don’t hesitate to swap or add fresh herbs like dill or cilantro for unique flavor profiles.
• Taste test: Before you cook the entire batch, pan-fry a small piece of the mixture to taste and adjust the seasoning as needed.
• Add cheese: For an extra richness, consider incorporating crumbled feta cheese into the mixture.

Variations or Substitutions

If you’re looking to customize your Greek Meatballs, here are a couple of variations to consider:

• Meat Variations: Instead of ground beef, try using ground lamb for a more traditional flavor, or opt for ground turkey for a leaner option.
• Gluten-Free Option: Use gluten-free breadcrumbs or ground oats in place of stale bread crumbs to maintain the texture without gluten.

FAQs

Q: Can I make this ahead of time?
A: Yes! The meatball mixture can be prepared up to 24 hours in advance and stored in the refrigerator. You can also freeze cooked meatballs for longer storage.

Q: Can I use chicken instead of beef?
A: Absolutely! You can substitute ground chicken or turkey for a lighter alternative, though the flavor profile will adjust slightly.

Q: How do I make them spicier?
A: If you’d like to add some heat, incorporate a pinch of red pepper flakes or fresh chopped chili into the mixture.

With these tips, variations, and serving suggestions, you’re now ready to make delicious Greek Meatballs that will be cherished for family meals, parties, or quiet nights at home. Embrace the flavors of Greece, and let the warmth of these meatballs fill your kitchen and your heart. Enjoy your culinary journey!

Greek Meatballs

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• Author: admin
• Total Time: 45 minutes
• Yield: 30-36 meatballs 1x
• Diet: Non-Vegetarian

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Description

Delicious Greek meatballs, or Keftedes, packed with Mediterranean flavor, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• ½ cup stale bread
• ¼ cup milk or water
• 1 small onion, finely grated
• 1 clove garlic, minced
• 28 ounces ground beef
• ½ cup fresh parsley, chopped
• 1 teaspoon dried mint
• Salt and black pepper to taste
• Optional: 1 tablespoon dried oregano, ground cumin, ground coriander, or smoked paprika
• 1 large egg
• 2–3 tablespoons olive oil (for pan-frying)
• Optional: feta cheese, for variation

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Instructions

1. Prepare the bread binder: Tear or cube stale bread and soak in milk or water for 5-10 minutes.
2. Prepare aromatics: Grate onion and mince garlic.
3. Combine meatball mixture: In a bowl, mix ground beef, grated onion, garlic, parsley, mint, salt, pepper, and soaked bread and egg.
4. Mix gently: Combine ingredients without overmixing.
5. Chill mixture: Refrigerate for at least 30 minutes.
6. Form meatballs: Roll mixture into golf ball-sized meatballs.
7. Pan-frying (Method 1): Heat oil in a skillet and cook meatballs until browned and cooked through.
8. Baking (Healthier Method): Bake at 400°F (200°C) for 20-25 minutes until cooked through.
9. Serve: Enjoy warm with pita, tzatziki, salad, or on rice/pasta.

Notes

Meatballs can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Baking or Pan-frying
• Cuisine: Greek

Nutrition

• Serving Size: 1 meatball
• Calories: 180
• Sugar: 1g
• Sodium: 250mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 0g
• Protein: 12g
• Cholesterol: 30mg

Keywords: Greek meatballs, Keftedes, Mediterranean recipe, comfort food, appetizer