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Keftedes

Keftedes-Greece-National-Food

Keftedes emerges as a distinguished favorite among the myriad culinary treasures of Greece. These savory meatballs, infused with Mediterranean spices, have garnered admiration in both Greek households and taverns.

Usually made of ground meat, mostly lamb or beef, keftedes also feature a variety of aromatic herbs and spices in addition to a range of unusual ingredients varying by region. This mixing of tastes creates a sensory experience that fascinates the palate.

Keftedes are made by carefully choosing premium, lean pork, then ground to get the perfect texture. The meatballs get an energizing earthiness from the careful assortment of herbs including oregano, thyme, and parsley that follows.

To improve the flavor profile, a complex mix of spices—cumin, coriander, and a trace of cinnamon—is added. The aromatic spices come together to create a harmonic mix of tastes that captures the core of Greece’s sun-kissed coastlines.

To unite the ingredients and give the mixture a delicate, airy consistency, breadcrumbs—infused with milk or wine—are added to the mix The tender, succulent inside complements the clean outer layer, attained by careful fried keftede to an excellent standard.

Often served with keftedes, tzatziki is a wonderful combination of Greek yogurt, cucumbers, garlic, and a trace of mint. This rich, tangy sauce harmonizes the meatballs’ opulence with each other, so guiding the palate’s taste interactions.

Keftedes transcend simple gastronomic pleasure in Greece; they are evidence of the great cultural legacy of the country. Often presented as a main meal accompanied by warm pita bread and a cool Greek salad, these delicious meatballs are also a staple item of a meze platter alongside other Greek delicacies.

Keftedes
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Keftedes

Recipe by Travel S HelperCourse: Appetizers, MainCuisine: Greek, MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

250

kcal

Keftedes are a popular Greek dish known for their flavorful and tender texture. These meatballs are seasoned with Mediterranean herbs, garlic, and onion, offering a glimpse of Greece's culinary heritage. They are often served as an appetizer or paired with a refreshing tzatziki sauce. A recipe for preparing traditional Greek keftedes is provided, which combines ground meat with herbs and spices to create a crowd-pleasing dish. The ingredients include ground beef, grated onion, minced garlic, parsley, oregano, mint, egg, breadcrumbs, olive oil, salt, and pepper. The meatball mixture is prepared by mixing the ingredients thoroughly and refrigerating for 30 minutes. The meatballs are then formed and fried in oil, cooking for 4-5 minutes per side until golden brown. The keftedes can be served warm, accompanied by tzatziki sauce, pita bread, or a fresh Greek salad.

Ingredients

  • Meatball Mixture

  • 500g (1 lb) ground beef or a mix of beef and pork

  • 1 medium onion, finely grated

  • 2 cloves garlic, minced

  • 1/2 cup fresh parsley, finely chopped

  • 1 tsp. dried oregano

  • 1/2 tsp. dried mint (optional but traditional)

  • 1 large egg

  • 1/2 cup breadcrumbs (or stale bread soaked in water and squeezed dry)

  • 2 tbsp olive oil

  • Salt and pepper to taste

  • For Frying

  • 1/2 cup all-purpose flour (for dusting)

  • Olive oil or sunflower oil for frying

Directions

  • Prepare the Meatball Mixture
  • In a large bowl, combine the ground meat, grated onion, minced garlic, parsley, oregano, mint (if using), egg, breadcrumbs, olive oil, salt, and pepper.
  • Mix thoroughly with your hands until all ingredients are evenly distributed. Do not overmix to avoid tough meatballs.
  • Cover the mixture with plastic wrap and refrigerate for 30 minutes to allow the flavors to meld.
  • Shape the Keftedes
  • Remove the meat mixture from the fridge.
  • With slightly damp hands, form small, round meatballs, about the size of a walnut (approximately 1.5 inches in diameter).
  • Lightly roll each meatball in flour, shaking off any excess.
  • Fry the Meatballs
  • Heat a generous amount of oil in a deep skillet or frying pan over medium-high heat.
  • When the oil is hot, fry the meatballs in batches, ensuring they are not overcrowded. Cook for about 4–5 minutes per side, until golden brown and cooked through.
  • Remove the meatballs with a slotted spoon and drain on paper towels to remove excess oil.
  • Serve
  • Serve the keftedes warm, accompanied by tzatziki sauce, pita bread, or a fresh Greek salad. They can also be enjoyed as part of a mezze platter.

Notes

  • For a healthier version, bake the meatballs at 200°C (400°F) for 20–25 minutes, flipping halfway through.
  • Adding a splash of ouzo or red wine to the meat mixture is a traditional twist that enhances the flavor.
  • Leftover keftedes can be stored in an airtight container in the refrigerator for up to 3 days.
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