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EasyMain coursesmeatCC0 1.0 Universal
Crispy Greek Minted Meatballs (Keftedes) with Lemon and Creamy Tzatziki
Classic crispy Greek tavern meatballs: juicy ground beef and lamb packed with fresh spearmint, grated onion, and oregano, lightly floured and pan-fried to a deep golden crust, served with lemon wedges.
Prep
20 min
Cook
15 min
Total
35 min
Ingredients
servings
4
- Ground beef and pork mix500 g
- Stale white bread, soaked and squeezed80 g
- Red onion, finely grated with juice1 pc
- Fresh egg1 pc
- Fresh spearmint leaves, finely chopped3 tbsp
- Dried Greek oregano1 tsp
- Flour for rolling50 g
- Olive oil for shallow frying80 ml
- Sea salt1 tsp
Preparation Steps
1
Mix ground meat with squeezed bread, grated onion, egg, mint, oregano, and salt. Knead well; chill 30 minutes.
30 min timer
2
Shape mixture into walnut-sized balls (about 30g each) and lightly roll in flour to coat.
5 min timer
3
Heat olive oil in pan and fry meatballs in batches for 6-8 minutes, rolling around until evenly browned and crisp.
8 min timer
4
Drain on paper towels and serve piping hot with lemon wedges and chilled tzatziki sauce.
2 min timer
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Nutrition Facts
per servingCalories
380
Protein
28g
Carbohydrates
14g
Fat
24g
Allergens
GlutenEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
