Name: Keftedes (Greek Meatballs)
Prep time: 20 min
Cook time: 18 min
Total time: 53 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 300 g Ground Goat Meat; ¼ cup Breadcrumbs; 1 Egg, lightly beaten; ½ Onion, finely grated; 2 clove Garlic, minced; 1 tbsp Mint Leaves, finely chopped; 2 tbsp Parsley, finely chopped; ½ tsp Dried Oregano; ¼ tsp Ground Cumin; 2 tbsp All-Purpose Flour, for light dusting; 3 tbsp Olive Oil, for shallow frying; 1 tbsp Lemon Juice, for serving; to taste Salt; to taste Black Peppercorns, freshly crushed

53 mintotal

38 min hands-on15 min hands-off

Prep 20 min · Cook 18 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Add the mutton mince, breadcrumbs, egg, grated onion, garlic, mint, parsley, oregano, cumin, salt, and black pepper to a bowl.
Mix gently until combined, without kneading too hard.
Rest the mixture for 15 minutes so the breadcrumbs absorb moisture.
15 min
Shape into small meatballs and dust them lightly with all-purpose flour.
Heat olive oil in a pan over medium heat.
Pan-fry the meatballs, turning often, until evenly browned and cooked through.
Drain briefly on a plate and finish with lemon juice before serving.

How to tell it's done

The meatballs should be browned outside, juicy inside, and firm enough to hold their shape.

Getting it right

Tip

Mix the mince gently; overworking it makes meatballs dense instead of tender.

What to serve it with

Serve with tzatziki, lemon wedges, Greek salad, or warm flatbread.

Common mistakes

The meatballs become dense or break in the pan.: Mix gently, let the mixture rest, dust lightly with flour, and turn the meatballs only after they brown.

Substitutions

Use ground lamb where available; Mutton Mince is the closest Reciplan master ingredient match.
Use extra parsley if mint is unavailable, though the flavor will be less bright.
Use fresh breadcrumbs if dry breadcrumbs are not available, but reduce onion moisture slightly.

Storing and reheating

Refrigerate cooked keftedes for up to 3 days. Reheat in a pan or oven; freeze cooked meatballs for up to 2 months.

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Ingredients