- Makes about 25 medium (golf ball sized) meatballs.
- 1 pound ground beef
- 1 medium onion, very finely chopped
- 3/4 cup Panko bread crumbs
- 1/2 cup milk
- 1/4 cup shredded parmesan
- 1/4 cup chopped parsley
- 1 garlic clove, minced
- 1 bell pepper, finely chopped
- 1 egg, beaten
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- about 1/2 cup all purpose flour for dredging
- olive oil for frying
Keftedes are a classic Greek appetizer. They are surprisingly light and super delicious. Serve them with tzatziki sauce, which is a Greek yogurt and cucumber dip, or with ketchup. My kids love them with ketchup. Wait a minute! They love everything with ketchup....
Chop the garlic in the food processor until minced. Add the onion and pulse until very finely chopped.
Put the garlic and onion in a bowl lined with paper towel to catch the juices and to dry the onion before adding to the meat.
Chop the bell pepper in the food processor until very finely chopped.
Whisk the milk and egg together.
Combine the ground beef, onion, garlic, bread crumbs, parmesan and all of the ingredients except the flour and oil obviously 🙂
Mix well with your clean hands.
Cover the mixture with plastic wrap and refrigerate for at least one hour up to overnight if you can. This allows all of the flavors to really come together. I have made these in a hurry without refrigerating the mixture and it comes out very good.
Form the meatballs into round golf ball sized pieces. Roll them in flour. shake off the excess flour and shape them nice and round.
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!