Today, I’m bringing you a Greek classic recipe: Fried Keftedes! If you’ve been following my culinary adventures, you might have tried my Broiled Keftedes recipe. Well, get ready to take your taste buds on another unforgettable journey with this crispy and flavorful version.
Inspired by the beloved flavors of Greece and my family’s cherished recipes, these Fried Keftedes are a celebration of simplicity and tradition. Just like their broiled counterparts, they’re made with a blend of ground meat, aromatic herbs, and spices, resulting in juicy and tender meatballs that are bursting with flavor.
To achieve that irresistible golden crust, we’re taking things up a notch by frying these keftedes to crispy perfection. The result? A heavenly combination of crunchy exterior and succulent interior that will have you reaching for seconds (and maybe even thirds!).
Now, let’s talk technique. To ensure our Fried Keftedes cook evenly and retain their moisture, we’ll start by shaping them into small balls. Some cooks like to dredge them in four and that helps keep them crispy. I stopped doing that a long time ago and they’re still moist and crispy.
Once our keftedes are beautifully golden and crispy on the outside, it’s time to indulge! Serve them hot off the stove with a side of tzatziki sauce for dipping, or pile them high on a platter for a crowd-pleasing appetizer at your next gathering. Trust me, they’ll be the star of the show!
So, what are you waiting for? Head to the kitchen and let’s fry up some deliciousness together! Don’t forget to tag me in your creations—I can’t wait to see how your Fried Keftedes turn out!
Watch the video:
Greek Keftedes: Meatballs
Delicious keftedes (meatballs) are a classic Greek recipe. They're easy to make and can be used to serve as an appetizer or a main course. They freeze well too so make extra!
Ingredients
- 2 pounds ground beef
- 1 large onion
- 4 garlic cloves
- 1 and 1/2 cups Panko bread crumbs
- 1 cup whole milk
- 2 eggs, slightly beaten
- 1/2 cup shredded Parmesan cheese, optional
- 1/3 cup fresh mint leaves
- 1 bunch fresh parsley, thick stems removed
- 2-2 and 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper, or to taste
- 1/4 teaspoon crushed red pepper flakes or more
- olive oil for frying
- Tzaztiki for serving
Instructions
Add the garlic cloves to a food processor and pulse until finely chopped.
Cut the onion into quarters and add it to the food processor. Pulse until finely chopped, not ground.
Place the ground beef into a large mixing bowl. Add the onion and garlic.
Cut the bottom stems off of the parsley and add the parsley to the food processor. Save the stems for stock. Pulse until finely chopped and add the parsley to the mixing bowl.
Add all of the remaining ingredients except for the oil. Knead together until incorporated.
Form the meatballs and place them onto baking trays. Walnut sized (or golf ball sized) meatballs will yield about 50.
Heat oil in a frying pan. I like to use a cast iron pan since it retains heat very well.
Fry the meatballs in batches of about 8 meatballs each time. They take 6-10 minutes to cook depending on their size. As soon as they turn a dark golden brown, remove them from the oil with a slotted spoon and allow them to drain on a plate covered with paper towels.
Serve them hot or cold. Enjoy!
Notes
Freezer Instructions:
- form the meatballs and place them on baking trays that have been lined with parchment paper or plastic wrap. This will help remove the meatballs from the tray once they're frozen.place the trays in the freezer until the meatballs are frozen solid.Transfer the frozen uncooked meatballs to freezer bags and store them in the freezer for up to 3 months.when ready to broil, place the meatballs onto a baking tray and let them thaw then, brush with olive oil and broil them for up to 15 minutes.
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can you tell me what ground meat you use for this recipe.tks
Wow, this recipe looks absolutely delicious! I can’t wait to try it out this weekend. Thanks for sharing 🤗!I’m a bit of a foodie, so when I stumbled upon FoodHub, I was thrilled! It’s like a treasure trove of culinary delights, with a plethora of recipes, cooking tips, and restaurant recommendations. It’s become my go-to destination whenever I want to explore new flavors and cuisines.
Each dish brings joy to my table.
Thank you so much!!! You made my heart happy 🙂 xxDimitra
Just fabulous! But why not use ground lamb? Are you catering to American tastes, or is beef the traditional meat that’s always or usually used?
I grew up eating them with ground beef, but if you prefer lamb that would be tasty as well!
Happy cooking:)
Hi Dimitra, I found ground lamb at Whole Foods and followed your recipe for Greek Keftedes and Tzatziki dip, so good!! Then I recently shopped at our local grocer Publix and found ground lamb there also, great price. Made youŕ Greek Keftedes with your tzatziki dip recipes again, omy yum! I left the meatball mixture set in fridge for an hour before rolling out the balls as you suggested. Love the flavors! The Tzatziki sauce is now used in everything, tuna salad, deviled eggs, veggie dip, chicken salad, the list goes on, lol! I will make the Greek Keftedes & Tzatziki dip for my step Mum who is from Cyprus when I visit family this summer! Thank you for sharing your amazing recipes! Best Regards, Teri & Jose from Florida
Hi Teri & Jose,
That made my day to read! thank you so much for taking the time to share! I’m glad you found a good source for lamb and that you’re enjoying both the keftedes and tzatziki in so many ways. Your step mum from Cyprus will definitely appreciate that meal—it’s such a special touch. Wishing you a beautiful visit with family this summer!