Keftedes are Greek meatballs with a juicy and crispy texture and a great mint flavor.
They are easy to prepare and go well with vegetable fries and tzatziki.
Below the post you will find my favorite keft recipe, which takes about 1.5 hours to prepare at home + step by step pictures with instructions.
Tips for success with Keftedes
First of all, it is important to use good ingredients. Feel free to use high-quality minced meat as well as organic eggs, mint, onion and garlic.
ground meat substitute
You can use any type of minced meat in this recipe. In Greece, a mixture of mutton or lamb mince and beef or pork is mainly used.
But mixed minced meat is just as good as it is more common in Sweden.
finely chop the onion
To make it easier to roll the meatballs, it is important to finely chop the onion. If you have very large onions, it can be difficult to shape the meatballs.
I have tried both keft frying and frying. It’s great to fry them, but it’s just too delicious when you fry meatballs.
When you fry kefto, they become really juicy on the inside and amazingly crispy on the outside.
What can be served with Greek meatballs?
I like to serve Greek meatballs with chunks and tzatziki. Also tastes good with boiled potatoes, fried potatoes and raw potatoes.
A fresh salad also goes well with kefted.
Keftedes are Greek meatballs that get their savory flavor from spices that include fresh mint. They are known for their fine texture, as they are juicy on the inside and crispy on the outside.
They can be served as an appetizer, snack or main course with potatoes, salad and tzatziki.
Meatballs can also be served with a good tomato sauce and pasta, but then the dish is called keftedes giovetsi.
How long do kefteds last?
Store leftovers in an airtight container in the refrigerator. Eat 1-2 a day.
1 hour 35 minutes
A simple and delicious recipe for Greek meatballs that takes about 1.5 hours to prepare.
This recipe makes about 25-30 meatballs and 4 servings.
600 grams of minced meat
2 cloves of garlic
1 yellow onion
1 large egg + 1 yolk
1 dl breadcrumbs
1 dl finely chopped mint
1.5 tablespoons of red wine vinegar
1 teaspoon of dried Karam seeds
1 teaspoon of salt
0.5 tsp of bicarbonate
2 km of nutmeg
1 crore of black pepper
Mustard oil for frying
- Finely chop the onion and mint. Squeeze the garlic.
- Put all the ingredients in a bowl and mix well. Preferably with my own hands.
- Cover the bowl and refrigerate for 1 hour.
- Heat the frying pan with plenty of rapeseed oil (the oil should cover about half of the meatball).
- Roll into meatballs (about 25-30 pieces).
- Fry the meatballs for a few minutes on each side until they are golden brown and crispy.
- Let the meatballs drain on paper towels or in a colander before serving.
If the meatball dough sticks to your hands, I can recommend wetting your hands with cold water.
1. Finely chop the onion and mint. Squeeze the garlic. Mix all the ingredients together in a bowl. Cover and refrigerate for 1 hour.
2. Roll in the meatball. Heat plenty of oil in a frying pan (the oil should cover half of the meatball). Add the meatballs.
3. Fry for a few minutes on each side until the surface is golden brown and crispy. Drain with paper towels or a colander.
Serve with potato wedges, homemade tzatziki and a refreshing salad.
Have you tried my recipe for Greek meatballs? Please leave a comment!