Greek cuisine is renowned for its rich flavors and diverse dishes, and at the heart of this culinary tradition lies a simple yet exquisite delight: Keftedes, or Greek meatballs. These mouthwatering morsels, made from a blend of ground meat, aromatic herbs, and spices, are a staple of Greek dining, and for a good reason. Join us as we explore the history, ingredients, preparation, and cultural significance of these delectable meatballs.
Keftedes have a history as rich and diverse as their flavors. The word "keftedes" itself is derived from the Arabic word "kufta," which means pounded meat. This reflects the historical influence of various cultures on Greek cuisine, including Ottoman and Middle Eastern influences.
The key to outstanding keftedes is high-quality ingredients. Typically, Greeks use ground meat, often a combination of beef and pork. However, lamb, chicken, or even fish can also be used. To this base, a mixture of finely chopped onions, garlic, fresh herbs like parsley and mint, and a blend of spices such as oregano, cumin, and paprika is added. Bread soaked in milk or water is used as a binder, ensuring the meatballs are tender and moist.
What truly sets Greek keftedes apart is the flavor profile. The blend of spices and herbs gives them a unique Mediterranean taste that is both savory and aromatic. Each bite is a burst of savory goodness, with the freshness of herbs and the warmth of spices dancing on your taste buds.
Making keftedes is a labor of love. The meat mixture is meticulously kneaded, rolled into small balls, and then flattened into patties. They are often dusted with flour, giving them a delightful crispness when fried to golden perfection in olive oil. Some recipes also call for baking or grilling for a healthier twist.
Keftedes hold a special place in Greek culture, often appearing on tables during festive occasions and family gatherings. These flavorful bites are served as appetizers, snacks, or as part of a larger meal, paired with tzatziki or a tomato-based sauce. In Greece, you'll find regional variations of keftedes, each with its unique twist on the recipe.
This Greek meatball recipe requires the following ingredients: ground beef, red onion, garlic clove, breadcrumbs, egg, parsley, spearmint, Greek olive oil, dried oregano, oil for frying, flour, salt, and pepper.
Easy to make, this Greek meatball recipe will become one of your favorites, especially if you are looking for a mouthwatering appetizer. Serve with some traditional Greek-style fried potatoes.
Keftedes – Ingredients
- 700g of ground beef
- 1 large red onion, grated
- 1 clove of garlic, minced
- 1 cup of breadcrumbs
- 1 egg
- 1/4 of a cup chopped fresh parsley
- 4 leaves of fresh spearmint (chopped)
- 2 tbsps. of Greek olive oil
- 1/2 teaspoon of dried oregano
- Salt and pepper
- oil for frying
- Flour for dredging
Keftedes – How to Make
- Start this Greek meatballs recipe by adding all the ingredients into a large bowl.
- With your hands mix well the ingredients for about 5-10 minutes until you get a homogeneous mixture, and all flavors are blended.
- Take a plastic wrap and let the keftedes mixture rest in the fridge for about an hour.
- After one hour take the keftedes mixture out of the fridge.
- Take a deep-frying pan, add the frying oil, and bring to a boil over medium temperature.
- Take a plate and place some absorbent paper.
- With the help of your hands, form the keftedes at the size of a walnut.
- Dredge each meatball in the flour making sure to shake off any excess flour.
- Fry the keftedes in batches depending on the size of the frying pan until nicely browned on all sides.
- Once ready place the keftedes on the plate so the oil is absorbed.
- Serve.