Recipe for Greek Style Lamb Meatballs

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Keftedes, or meatballs, are a popular dish served in Greece and all over the world. Greek meatballs are distinctly seasoned with fresh herbs, and the herb choices that are used depend on the region of Greece, on family recipes, and even on what’s available.

Greek Style Lamb Meatballs (Keftedes Arni) Recipe Ingredients:

  • 1 pound ground lamb
  • 1/4 cup breadcrumbs
  • 1 egg
  • 1 teaspoon grated cheese, such as Parmesan or Kefalotyri
  • 1 medium onion, chopped fine
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano or 1 tablespoon chopped, fresh oregano
  • 2 tablespoons chopped, fresh chopped herbs (mint, dill, parsley, etc)
  • 1/4 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • All-purpose flour
  • Greek olive oil, for frying

How to Prepare Greek Lamb Meatballs:

Add the lamb, breadcrumbs, egg, cheese, onion, garlic, oregano, fresh herbs, coriander, salt, and pepper to a mixing bowl and mix together well using your clean hands or a wooden spoon.  Roll into round meatball shapes about 1 – 1 1/2 inches thick. Place on a place on a plate until you’re ready to fry them.

Sprinkle about 1/2 cup of flour into a small dish. Add oil to a large skillet to about 1/2-inch deep. Heat the oil over medium until the oil begins to shimmer. Roll each meatball in flour and drop into the oil. You’ll need to cook the meatballs a few at a time in batches if the skillet isn’t large enough.

Fry each meatball until golden brown. This should take about 7 minutes total, but you’ll want to flip each meatball halfway through the cooking process so the meatballs will cook evenly. Remove from oil using a slotted spoon and drain on paper towels.

PLEASE NOTE: Greek recipes can be slightly different based on a variety of reasons, such as the region of Greece that the recipe is being made in. If you have seen this Greek recipe made another way, please send us an email to greekboston@worldwidegreeks.com and we will evaluate your suggestion. Thanks!

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This post was written by Greek Boston