Oh my goodness, let me tell you about Greek Meatballs, or Keftedes as they’re lovingly called! These little flavor bombs are not just meatballs; they’re a taste of Greece right in your home! I remember the first time I had them at a family gathering; the aroma of herbs and spices wafting through the air was simply irresistible. The juicy, tender meatballs were perfectly seasoned with garlic, parsley, and a hint of cinnamon, making each bite a delightful experience. Trust me, once you make these Keftedes, you’ll find yourself craving them over and over again! They’re perfect for a cozy dinner or as a crowd-pleasing appetizer. So, roll up your sleeves and let’s dive into making the best Greek Meatballs ever!
Ingredients List
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup chopped parsley
- 1/4 cup grated onion
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon oregano
- 1/2 teaspoon cinnamon
- Oil for frying
How to Prepare Greek Meatballs (Keftedes)
Making Greek Meatballs, or Keftedes, is a straightforward and rewarding process that fills your kitchen with mouthwatering aromas! Let’s get started!
Step 1 – Combining the Ingredients
First things first, grab a large mixing bowl and toss in all those fabulous ingredients: ground beef, breadcrumbs, parsley, grated onion, minced garlic, egg, salt, pepper, oregano, and cinnamon. Now, here’s the key—mix everything together really well! I like to use my hands for this because it’s the best way to ensure all those flavors combine beautifully. You want every bite to be packed with that deliciousness!
Step 2 – Shaping the Meatballs
Once everything is mixed, it’s time to shape your Keftedes! I find that rolling them into about 1 to 1.5-inch balls works perfectly for even cooking. If you make them too big, they might not cook through, and if they’re too small, they could dry out. So, aim for that sweet spot!
Step 3 – Cooking the Meatballs
Now, let’s get sizzling! Heat a generous amount of oil in a pan over medium heat—about 1/4 inch deep should do it. Once the oil is hot (but not smoking!), carefully add your meatballs. Fry them for about 5-7 minutes on each side, turning them gently until they’re beautifully browned all over. This is where the magic happens, and you’ll start to smell that amazing blend of spices!
Step 4 – Draining and Serving
Once they’re golden and cooked through, use a slotted spoon to transfer your meatballs to a plate lined with paper towels. This will help soak up any extra oil. You can serve them warm, drizzled with tzatziki sauce—it’s a classic combo! Trust me, these Greek Meatballs are going to be the star of your meal!
Tips for Success
Alright, let’s make your Greek Meatballs (Keftedes) truly unforgettable! First off, don’t skimp on the spices—using fresh herbs makes a world of difference, so opt for fresh parsley if you can. Another great tip is to let your meat mixture rest for about 15 minutes before shaping the meatballs. This helps the flavors meld beautifully! When frying, make sure your oil is hot enough; if it’s too cold, your meatballs will absorb too much oil and become greasy. Also, resist the urge to overcrowd the pan—give them space to brown evenly. Lastly, if you want extra moisture, add a splash of milk to the mixture. Oops, it’s all about those little tweaks that elevate your Keftedes to perfection!
Nutritional Information
Now, let’s talk about the nutrition of these delightful Greek Meatballs (Keftedes)! Each serving, which includes about four meatballs, packs a punch with approximately 350 calories. You’ll also get around 20 grams of fat, 25 grams of protein, and 20 grams of carbohydrates. They have a modest amount of sodium at about 500 mg, and just 1 gram of sugar. Keep in mind, these values are estimates based on standard ingredient brands, so they may vary slightly depending on what you use. But trust me, the flavor is well worth it!
FAQ Section
Can I use different meats for Greek Meatballs (Keftedes)?
Absolutely! While traditional Keftedes are made with ground beef, you can easily swap in ground lamb, pork, or even turkey if you prefer a lighter option. Just keep in mind that each meat has its own unique flavor and fat content, which can affect the texture and taste of your meatballs. If you choose a leaner meat like turkey, you might want to add a bit more fat, like olive oil or an extra egg, to keep them juicy and delicious!
How can I bake Greek Meatballs (Keftedes) instead of frying?
Baking is a fantastic alternative if you want to cut down on oil! Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place your shaped meatballs on the sheet, making sure they’re spaced out evenly. Bake them for about 20-25 minutes, or until they’re browned and cooked through. You won’t get that crispy crust from frying, but they’ll still be packed with flavor and moistness!
What should I serve with Greek Meatballs (Keftedes)?
Pairing your Keftedes with the right sides can take your meal to the next level! I absolutely love serving them with a refreshing tzatziki sauce—it’s a match made in heaven! You can also serve them alongside a Greek salad, fluffy rice pilaf, or warm pita bread. For a more substantial meal, consider serving them over a bed of orzo or with roasted vegetables. Trust me, the combinations are endless, and each one will have your taste buds singing!
Why You’ll Love This Recipe
- Quick to prepare—ready in just 35 minutes!
- Flavorful and juicy, bursting with classic Mediterranean spices
- Perfect for weeknight dinners or entertaining guests
- Gluten-free option available with simple substitutions
- Great for meal prep—make a batch and enjoy throughout the week!
- Versatile—serve as an appetizer, main dish, or sandwich filling