When I think of mezze, I think of Keftedes – Grecian Meatballs served with tzatziki. These bitesize balls are a mouthful of juicy, tender meat, that’s packed full of flavour.
The great thing about keftedes is that they’re easy to make, and they can be personalised too! Whether you use lamb, beef, pork, or a combination of meat, it’s the herbs and spices that really make them amazing.
They’re also incredibly versatile. You can eat them fresh from the grill or griddle, or you can keep them frozen for later meals.
One particular favourite is to make a big batch, freeze half, and then reheat them as meatballs with pasta. They do differ slightly from Italian meatballs, but they’re still delicious served this way!
You can also serve keftedes in your gyros or souvlaki wraps; just heat them up, add your tzatziki sauce, some fresh salad, and you’re away! Take them on a picnic, quick, easy, and healthy!
What do you need to make Keftedes? Not as much as you’d think!
Mint: One waft from this mint from Turkey, and your senses will be drifting away across the Med.
Oregano: This oregano from Othrys farms is just amazing, do try it for authentic Greek oregano.
Olive oil: Extra Virgin Olive Oil by Ilada is some of the purest, and an example of authentic Greek olive oils.
Sea salt: Is essential to all cooking, be it sweet or savoury. This sea salt is just divine!
Keftedes – Grecian Meatballs – Equipment:
Mixing bowl: I’m a big fan of these mixing bowls, the set provides enough variety for a range of cooking applications.
Cast-iron skillet: A cast iron frying pan simply is one of the most versatile pieces of kitchen cookware you’ll ever have! I recommend this Lodge skillet. It will come in so handy; frying, roasting, stove top or in the oven.
Stiring spoons: I’ve mentioned them before, but I really do love these wooden utensils. Wood’s my preferred medium for stiring etc, and I never have to worry about it scratching any non-stick cookware
Grater: Using an old school box-grater provides an easy way to chop the onions super fine.
Keftedes – Meatballs
- Large mixing bowl
- Cast-iron skillet
- Stiring spoons
- 200 gr Red onion grated
- 500 gr Beff or lamb mince
- 200 gr Pork mince
- 2 Garlic cloves minced
- 1 Egg beaten
- 125 ml Parsley fresh, finely chopped
- 2.5 gr Mint dried
- 2.5 gr Oregano dried
- 20 ml Extra Virgin Olive Oil
- 5 gr Salt
- Black pepper to taste
- Olive oil for frying.
- In a large bowl, grate the onion, then add remaining ingredients.
- Using your hands, mix well until smooth, and sticking together.
- Wet your hands, and take approx. 1 tablespoon of mix, begin rolling slowly to form compact balls of meat. (This mix makes about 24 large, or 32 smaller meatballs.)
- Heat the oil in a skillet or frying pan, on med-high heat.
- Carefully place each ball into the skillet, turning every minute or two – look for golden brown colouring. When cooked, place on an oven-proof plate or tray to keep warm.
- Alternative cooking method: bake these meatballs in a preheated oven, at 180C/350F, for about 20 minutes, or until golden brown.
Thanks for checking out this post on Keftedes – Grecian Meatballs, and I do hope you make them soon. If you do, please come back and post a comment, or share a photo with the tag: #LarderPantryandGarden.
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