Keftedes (Greek Meatballs)

• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/2 cup breadcrumbs
• 1 large egg, beaten
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Steps

1. 1 In a large bowl, combine ground beef, ground pork, onion, garlic, parsley, dill, breadcrumbs, egg, oregano, salt, and pepper. Mix gently with your hands until just combined.
2. 2 Form the mixture into 1-inch balls.
3. 3 Heat olive oil in a large skillet over medium heat.
4. 4 Add the meatballs to the skillet and cook until browned on all sides and cooked through, about 5 minutes per batch.
5. 5 Transfer cooked meatballs to a paper towel-lined plate to drain excess oil.
6. 6 Serve warm with your favorite sides.

Equipment

• Large bowl
• Skillet

Variations

• Add a splash of lemon juice to the meatballs for a zesty twist.

Substitutions

• If pork is unavailable, use all beef or a mix of beef and lamb.

Pairings

• Tzatziki sauce
• Red wine

Nutrition

Tips

• For extra flavor, soak the breadcrumbs in warm broth before mixing into the meat.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze meatballs on a parchment-lined tray until solid, then transfer to a freezer bag. Thaw in the fridge and reheat in the oven.

Serving Suggestions

• Serve with a fresh Greek salad and warm pita bread.
• Perfect alongside rice pilaf or roasted vegetables.

FAQ