Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Meatballs
Pan
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Mix · About 30 min
- Combine 600 g minced beef, 100 g onion, grated, 60 g breadcrumbs, 1 egg, 20 g mint, chopped, 10 g garlic, grated, ¾ tsp salt; refrigerate 30 minutes.
Shape · About 8 min
- Form 24 small balls and dust lightly in flour from 50 g plain flour, 60 ml olive oil.
Fry · About 10 min
- Heat its oil over medium heat. Fry in batches 8–10 minutes, turning, until centres reach 71°C / 160°F. Drain.
Check: Look for this result: centres reach 71°C / 160°F.
Tips
- Chilling helps the meatballs hold their shape.
- Judge Keftedes by the texture and doneness signs in its steps. Your pan and heat affect how long Keftedes takes to cook.
Substitutions
- Use half minced pork and half beef.
Storage
- Get perishable Keftedes into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Keftedes within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Keftedes to 74°C / 165°F, stirring or turning it for even heating. When Keftedes is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Keftedes includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Keftedes becomes softer in storage.
Make ahead
- Prepare the measured ingredients for Keftedes one day ahead. For Keftedes, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Keftedes on the day of serving.
FAQ
What matters most when making Keftedes?
Chilling helps the meatballs hold their shape.
What can I substitute in Keftedes?
Use half minced pork and half beef.
Can I prepare Keftedes ahead?
Prepare the measured ingredients for Keftedes one day ahead. For Keftedes, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Keftedes on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
