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These fragrant Greek lamb meatballs — known as keftedes — are packed with the vibrant flavors of fresh mint, parsley, cumin, and coriander that define the Aegean kitchen. Ground lamb is combined with breadcrumbs and egg for tenderness, then pan-fried in olive oil until beautifully browned and juicy inside. They are incredibly versatile: serve them as a meze with tzatziki, nestled in pita bread, or alongside a crisp salad. The aroma as they cook fills the kitchen with the very essence of Mediterranean cooking.
Prep
20 min
Cook
25 min
Total
45 min
Servings
4 srv
Difficulty
Medium
Calories
360 kcal
For 4 serving(s)
Per serving
Grate the onion finely and squeeze out excess moisture using a clean kitchen towel.
Combine the ground lamb, grated onion, minced garlic, breadcrumbs, egg, chopped mint, parsley, cumin, coriander, salt, and pepper in a large bowl.
Mix well with your hands until everything is evenly incorporated. Cover and refrigerate for 15 minutes.
Shape the mixture into small oval meatballs, about 30 grams each.
Heat olive oil in a large frying pan over medium-high heat.
Fry the meatballs in batches for 4-5 minutes, turning to brown all sides, until cooked through.
Drain on paper towels and serve hot with tzatziki, lemon wedges, and warm pita bread.
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