Recipes Cuisine European Greek Margaret's Keftedes (Greek Meatballs) 4.3 (83) 71 Reviews 9 Photos This is my yia yia's recipe--a family favorite straight from the village of Kyparissia. Serve as an appetizer or with tzatziki, Greek salata, and pita or pasta for a full meal. They taste best served at room temp and make for wonderful leftovers. If you don't care for lamb, try using all beef instead. Submitted by Shandeen Gemanis Updated on November 17, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 9 9 9 9 Prep Time: 25 mins Cook Time: 30 mins Total Time: 55 mins Servings: 4 Yield: 2 1/2 dozen Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 4 slices white bread, torn into pieces 2 tablespoons milk 1 clove garlic 1 onion, quartered 4 teaspoons dried mint 1 teaspoon salt ground black pepper to taste ½ pound ground beef ½ pound ground lamb 4 eggs ½ cup all-purpose flour for dredging vegetable oil for frying Directions Moisten the bread pieces with the milk in a large bowl, and set aside. Dotdash Meredith Food Studios Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped. Dotdash Meredith Food Studios Add the onion mixture to the bowl with the moist bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly blended. Dotdash Meredith Food Studios Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter. Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away. Dotdash Meredith Food Studios Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes. Dotdash Meredith Food Studios Drain meatballs on a paper towel-lined plate. Repeat with remaining meatballs. I Made It Print 93 home cooks made it! Nutrition Facts (per serving) 522 Calories 32g Fat 29g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 522 % Daily Value * Total Fat 32g 40% Saturated Fat 9g 46% Cholesterol 259mg 86% Sodium 893mg 39% Total Carbohydrate 29g 10% Dietary Fiber 2g 6% Total Sugars 3g Protein 30g 59% Vitamin C 2mg 3% Calcium 105mg 8% Iron 5mg 27% Potassium 426mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.