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Margaret's Keftedes (Greek Meatballs)

Margaret's Keftedes (Greek Meatballs)

Cost $15, save $10

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Bread and Dairy

    • 🍞 4 slices white bread, torn into pieces
    • 🥛 2 tablespoons milk

  • Vegetables and Herbs

    • 🧄 1 clove garlic
    • 🧅 1 onion, quartered
    • 4 teaspoons dried mint

  • Seasoning

    • 🧂 1 teaspoon salt
    • Ground black pepper to taste

  • Meat

    • 🐄 1/2 pound ground beef
    • 🐑 1/2 pound ground lamb

  • Other

    • 🥚 4 eggs
    • 1/2 cup all-purpose flour for dredging
    • Vegetable oil for frying

STEPS

1

Moisten the bread pieces with the milk in a large bowl, and set aside.

2

Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped.

3

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.

4

Roll the mixture into balls measuring 1.5 to 2 inches in diameter.

5

Place the flour in a shallow pan, roll the balls in the flour to coat, shake off excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly.

6

Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until browned on the outside and no longer pink in the center, about 10 minutes.

7

Drain meatballs on a paper towel-lined plate. Repeat with remaining meatballs.

NUTRIENTS

Per 1 serving

🔥

522

Calories

  • 30
    Protein
  • 29
    Carbs
  • 32
    Fats

💡 Serve with tzatziki, pita, or pasta for a traditional meal.These meatballs taste best at room temperature.For leftovers, store in an airtight container in the fridge for up to 3 days.If you don’t prefer lamb, use all beef as a substitute.