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Savoury Greek Keftedes
Gretel Shaw
If you haven't heard of keftedes, now's the time to get introduced to these Greek delights.
5
from 1 vote
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Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course
Main Course
Cuisine
Greek
Servings
10
people
Calories
315
kcal
Ingredients
Metric
US Customary
1x
2x
3x
700
grams
ground beef (minced beef)
130
ml
milk cream
-
diluted with boiled water
200
grams
bread crumbs
2
medium
eggs
1
teaspoon
mint
-
chopped
bunch
parsley
1
core
apple
1
medium
onion
1
teaspoon
salt
-
coarse
1
teaspoon
spices
¼
cup
cooking oil
-
for frying
Instructions
Soak the crumb of white bread in warm milk.
Peel the apple and remove the pit core. Grate it coarsely.
Peel your onion and chop it into tiny pieces (you can even grate on a coarse grater).
Wash the parsley, dry with a paper towel, and chop finely.
Grind fresh or dried mint with a sharp green knife.
In a deep bowl, place all the prepared ingredients and minced meat. Add pepper and salt.
Leave in a covered bowl for a few hours to soak. It is better if the stuffing is left in a cool place the whole night.
After wetting your hands in water (vegetable oil), roll small balls of minced meat. The size of the cutlet should be no larger than a large plum.
Heat the oil in a skillet or large deep frying pan and fry the meatballs until golden brown crust forms.
Reduce heat and cover the pan with a lid. Continue to cook keftedes for a few more minutes until ready.
Put the finished meatballs on a paper towel to absorb excess fat.
Serve keftedes hot.
Nutrition
Calories:
315
kcal
Carbohydrates:
17
g
Protein:
17
g
Fat:
19
g
Saturated Fat:
5
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
10
g
Trans Fat:
1
g
Cholesterol:
80
mg
Sodium:
447
mg
Potassium:
301
mg
Fiber:
1
g
Sugar:
3
g
Vitamin A:
51
IU
Vitamin C:
1
mg
Calcium:
57
mg
Iron:
3
mg
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