-
-
My review
Margaret's Keftedes (Greek Meatballs)
Shandeen Gemanis
"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."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 522 calsOriginal recipe yields 4 servings (2 1/2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Moisten the bread pieces with the milk in a large bowl, and set aside. Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped. 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.
- 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.
- 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; drain on a paper towel-lined plate. Repeat with remaining meatballs.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 522 calories; 31.5 g fat; 28.6 g carbohydrates; 29.7 g protein; 259 mg cholesterol; 893 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5264 Ratings
-
-
-
-
-
Most helpful positive review
12/22/2008
This was a great recipe but I made a few changes to suit our tastes. First it is very important to soak the milk in bread as suggested. Also, make sure to grate the onion right into the bowl s...
Most helpful critical review
9/16/2009
Cut the number of eggs to one or two for a pound of meat. For an easier alternate, instead of frying, try baking them in a greased cassarole dish at 350 (without rolling them in flour).
Most helpful
Most positive
Least positive
Newest
12/22/2008
This was a great recipe but I made a few changes to suit our tastes. First it is very important to soak the milk in bread as suggested. Also, make sure to grate the onion right into the bowl s...
11/2/2011
This was part of our "dippable dinner" night. I used whole wheat bread instead of white. I also let this meatball mixture sit for 20 minutes before forming it into the meatballs. We really liked...
4/29/2008
The only alterations to the recipe were to use a pound each of the lamb and beef, and to reduce the number of eggs to 2. Yummy stuff!
9/16/2009
Cut the number of eggs to one or two for a pound of meat. For an easier alternate, instead of frying, try baking them in a greased cassarole dish at 350 (without rolling them in flour).
7/9/2010
delish!!, 2 white bread, shred onion into the mixture,omit mint and add greek seasoning,1 egg all otherr ingrediants the same. and don't fry bake at 350 for 30 miniutes, turning half way through.
3/19/2008
I made this with 3 slices of white bread, and it was pretty sloppy; I added just one large egg to bind the mixture but it was so wet I had to throw in some breadcrumbs (maybe half a cup). We enj...
4/28/2009
We really liked these meatballs. Based on other reviewers advice I cut the amount of egg in half. Also, I cut the amount of mint in half. My mint was home dried and strong. I served the meatb...
6/29/2009
These are really good. I'm giving them four stars because I changed several things. I used all ground beef, plus fresh mint and also added some fresh marjarom, since I had it. For the bread I us...