Keftedes
Cuisines
Cooking Instructions
Cooking: 15 minutes
Notes:
The panko breadcrumbs and whole milk combination is essential for creating an exceptionally juicy and light texture; however, if you require a gluten-free version, you can substitute this mixture with one or two boiled, mashed potatoes for a similar result.
Customise your keftedes by adding three-quarters to a cup of grated Parmesan cheese to the meat mixture, which provides an extra layer of savoury richness and umami flavour.
Do not leave out any of the fresh herbs, particularly the large bunch of parsley; these are fundamental to the authentic flavour profile of Greek meatballs and ensure they are not dense or uninspired.
This recipe is perfect for meal prep; you can form the meatballs and freeze them solid on a tray before transferring to freezer bags, where they will remain delicious for up to three months.
Prepare Aromatics
Pulse the garlic, onion, and fresh parsley in a food processor until finely chopped, taking care not to puree them or release excess juices.
Combine Ingredients
In a large bowl, mix the ground beef with the onion and garlic mixture, parsley, panko breadcrumbs, beaten eggs, whole milk, oregano, red pepper flakes, salt, and black pepper.
Form Meatballs
Shape the meat mixture into uniform, golf-ball-sized meatballs, rolling them gently between your palms, and place them on baking trays.
Broil
Brush the tops of the meatballs with a little olive oil, then place on the highest oven rack and broil for 12 to 15 minutes until golden brown and cooked through.
Serve
Remove from the oven, ensure they are fully cooked, and serve immediately alongside tzatziki or as part of a larger Mediterranean feast.
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Ingredients
| Ground Beef | 900 g |
| Garlic | 4 cloves |
| Onion | 1 large |
| Fresh Parsley | 1 large bunch |
| Panko Breadcrumbs | 170 g |
| Eggs | 2 |
| Whole Milk | 240 ml |
| Dried Oregano | 2 tsp |
| Red Pepper Flakes | To taste |
| Salt | 2 tsp |
| Black Pepper | To taste |
