Greek Lamb Meatballs (Keftedes Tiganites)
Keftedes are juicy Greek lamb meatballs with a crispy, golden crust. Packed with herbs, cheese, and onions, they’re ready in 30 minutes!
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 36 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 large red onion (grated)
- 2 lbs ground lamb (or beef)
- 3 garlic cloves (minced)
- 2 tsp dried oregano
- 1/4 cup fresh mint (chopped)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1 tbsp olive oil
- 1/4 cup grated Parmesan cheese ((See Note 1))
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/3 cup flour for dredging
- olive oil ((for frying))
Instructions
- 1
Grate the red onion over a bowl, transfer to a sieve and press to extract excess water. Discard onion water.
- 2
Transfer grated onion to a large bowl along with the lamb, garlic, oregano, mint, cumin, coriander, breadcrumbs, egg, oil, cheese, salt and pepper. Mix using your hands and squeeze mixture until thoroughly mixed.
- 3
Set up small bowl with flour. Shape meat mixture into walnut size meatballs (See Note 2) and roll in the flour to coat. Gently shake excess flour off and place on a tray. Repeat and you should end up with 36 meatballs.
- 4
Heat 1/2-inch of olive oil in a deep skillet until it just starts to shimmer. Fry the meatballs for 7 minutes and brown all over in several batches. Remove and keep warm on a paper towel lined plate.
- 5
Bake in 400°F oven for 20 minutes on parchment lined, rimmed baking sheet.
- 6
Serve with tzatziki sauce, warm pita for an appetizer on a meze platter or as a main dish with steamed rice and a Greek Feta Salad.