Keftedes Tiganites (Fried Greek Meatballs)
Submitted by rozzy
Keftedes tiganites are fried Greek meatballs with allspice, fresh mint, parsley, red wine, and soaked bread. Walnut-sized, flour-dredged, and fried crispy for a traditional Greek mezze or main dish.
YIELD
24 servingsPREP
80 minCOOK
10 minREADY
90 minKeftedes are the Greek meatball, and these are the fried version: small, walnut-sized balls of seasoned ground beef (or veal) studded with fresh mint, parsley, grated onion, and a hit of allspice that makes them unmistakably Mediterranean. Flour-dredged and fried until crispy on the outside, tender and juicy within.
Soaked bread squeezed dry is the binding secret. It lightens the meat mixture and keeps the meatballs moist during frying. Without it, you’d get dense, dry hockey pucks instead of tender, airy keftedes. Soak the bread in water, then squeeze out every drop before adding to the meat.
Kneading the mixture for a full 2 minutes is important. This distributes the soaked bread, herbs, and spices evenly and develops enough structure for the meatballs to hold together during frying without falling apart.
The hour-long chill firms the mixture so it’s easier to roll into balls. Cold meat holds its shape better in hot oil.
Chef Tips
- Grate the onion, don’t chop it. Grating releases the juice and creates a paste that blends invisibly into the meat.
- Fry in oil heated to the smoking point for a fast, crispy crust. Lower temperatures make greasy meatballs.
- Turn constantly with tongs for even browning on all sides.
- Serve with tzatziki sauce, lemon wedges, and warm pita for a classic Greek mezze spread.
Variations
- Lamb keftedes: Use ground lamb instead of beef for a more traditional, gamier Greek flavor.
- Cinnamon spiced: Replace allspice with ground cinnamon for a sweeter, warmer spice profile.
- Baked keftedes: Skip the frying and bake on a sheet pan at 400°F (200°C) for 20 minutes for a lighter version.
Ingredients
Directions
*Note: Bread slices should be soaked in water, then squeezed dry.
*Ground cinnamon or corriander may be substituted for allspice if desired.
In a large bowl, combine the ground meat with the onion, garlic, bread, egg parsley, mint, spice, and wine and knead for 2 minutes.
The mixture should be soft; add a few tablespoons of water if necessary.
Season with salt and pepper to taste, then cover and refrigerate for at least 1 hour.
Pinch off small pieces the size of walnuts or smaller and roll into balls between your palms, then dredge lightly in flour.
Heat the oil in a frying pan to the smoking point, slip in the keftedes, and fry until crisp, turning constantly with tongs.
Remove with slotted spoon and drain on absorbent paper.
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