why make this recipe
Greek meatballs, or Keftedes, are a delicious and hearty dish that brings the fresh flavors of Greece right to your table. This recipe is perfect for sharing at gatherings or enjoying a cozy meal at home. The tender meatballs paired with the cool and creamy tzatziki sauce make for an irresistible combination. Not only are they easy to make, but they also bring a burst of Mediterranean taste that everyone will love.
how to make Greek Meatballs (Keftedes)
Ingredients:
- 1 lb ground beef or lamb
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup grated onion
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 egg, beaten
- Oil for frying
- 1 cup Greek yogurt
- 1/2 cucumber, grated
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- Salt to taste
Directions:
- In a large bowl, combine ground meat, breadcrumbs, parsley, onion, garlic, oregano, salt, pepper, and beaten egg. Mix well and form into small meatballs.
- Heat oil in a frying pan over medium heat. Cook meatballs until browned and cooked through, about 10-15 minutes. Set aside.
- For the tzatziki sauce, mix Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, and salt in another bowl.
- Serve the meatballs warm with a side of tzatziki sauce for dipping.
how to serve Greek Meatballs (Keftedes)
Serve these meatballs warm, drizzled with the creamy tzatziki sauce. They are great on their own or as part of a larger meal. Consider pairing them with pita bread, a fresh Greek salad, or roasted vegetables for a complete feast. You can also use them in wraps or sandwiches for a quick and tasty lunch.
how to store Greek Meatballs (Keftedes)
Store any leftovers in an airtight container in the refrigerator. They can be kept for up to three days. When you’re ready to eat, simply reheat them in the microwave or on the stovetop until warmed through. You can also freeze cooked meatballs in a single layer on a baking sheet, then transfer them to a freezer bag for longer storage. Thaw before reheating.
tips to make Greek Meatballs (Keftedes)
- For extra flavor, let the meat mixture rest in the refrigerator for about 30 minutes before cooking. This allows the flavors to meld together.
- Make sure the oil is hot enough before adding the meatballs to get a good sear on them.
- If you prefer a healthier version, you can bake the meatballs in the oven at 400°F (200°C) for about 20 minutes instead of frying.
variation
You can easily customize this recipe by adding different spices or herbs, such as mint or basil, to the meat mixture. If you’re in the mood for something spicier, try adding red pepper flakes or chopped jalapeños for a kick.
FAQs
Can I use ground chicken or turkey for this recipe?
Yes, ground chicken or turkey can be used instead of beef or lamb. Just be aware that the flavor and texture may vary slightly.
Is tzatziki sauce just for meatballs?
No, tzatziki sauce is versatile! It is delicious as a dip for vegetables, pita bread, or as a sauce for grilled meats and gyros.
Can I make the meatballs ahead of time?
Absolutely! You can prepare the meatballs and store them in the refrigerator or freezer before cooking. Just remember to cook them before serving, and they’ll be just as tasty.
Greek Meatballs (Keftedes)
Ingredients
Method
- In a large bowl, combine ground meat, breadcrumbs, parsley, onion, garlic, oregano, salt, pepper, and beaten egg. Mix well and form into small meatballs.
- For the tzatziki sauce, mix Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, and salt in another bowl.
- Heat oil in a frying pan over medium heat. Cook meatballs until browned and cooked through, about 10-15 minutes. Set aside.
- Serve the meatballs warm with a side of tzatziki sauce for dipping.