Crispy, golden-fried meatballs of seasoned beef and lamb, flavored with mint, oregano, and ouzo, with a tender herb-flecked interior.
Ingredients
500g ground beef
1 large onion, grated
2 slices bread, soaked in water and squeezed
1 egg, beaten
2 tbsp fresh mint, chopped
1 tsp dried oregano
1 tbsp ouzo or wine
1/2 tsp cumin
Salt and pepper
Flour for dredging
Olive oil for frying
Instructions
1Combine ground beef with grated onion, squeezed bread, egg, mint, oregano, ouzo, cumin, salt, and pepper. Mix well by hand.
2Cover and refrigerate for 30 minutes to firm up the mixture and let flavors meld.
3Shape into walnut-sized balls with wet hands. Roll lightly in flour, shaking off excess.
4Heat olive oil in a deep skillet to medium-high. Fry meatballs in batches for 3-4 minutes per side until deeply golden and cooked through.
5Remove with a slotted spoon and drain on paper towels.
6Serve hot with tzatziki, lemon wedges, and a simple salad alongside.
Did You Know?
The secret ingredient in Greek keftedes is often a splash of ouzo — the anise liquor adds a subtle sweetness that sets them apart from all other meatballs.