- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Yield: about 20 meat balls
These keftedes (kef-TEH-thess), Greek meatballs, are far from ordinary. They are a favorite for mezes (meh-ZEHS), which are a selection of tavern appetizers shared among friends and family.
Contents
I prefer to use ground lamb; however, keftedes may be made with beef or a combination.
Ingredients
- 2 pounds of ground lamb
- 1 small onion, finely chopped
- 1 egg, beaten
- 1 teaspoon crushed garlic
- 1 tablespoon ground cumin seeds
- 2 tablespoons of bread crumbs
- 1/2 teaspoon sea salt
- 1 teaspoon crushed black pepper
- water
- 1/2 cup flour
- 1/2 teaspoon salt
- 1 lemon, quartered
- 2 tablespoons of olive oil
Instructions
- Mix all ingredients except flour, 1/2 teaspoon salt, and lemon.
- Add enough water to make cohesive meatballs. Roll meat into 2-inch balls, dredge in seasoned flour, making sure to tap off excess flour, and fry in olive oil until brown all over.
- Remove to a serving platter, and squeeze fresh lemon juice on top. Serve with tzatziki, avgolemono, or tomato sauce on the side.
- If you have an inkling to throw a Greek-themed dinner party, take a look at my suggestions on the Greek Gala page. Have fun!
