Margaret’s Keftedes: A Deliciously Authentic Greek Meatball Recipe

Keftedes, those delightful Greek meatballs, are a staple in Greek cuisine, enjoyed as appetizers, mezes, or even as a main course. There are countless variations, each family holding their own secret recipe passed down through generations. This recipe, affectionately named “Margaret’s Keftedes,” is a tribute to a wonderful cook who generously shared her knowledge and passion for Greek food. These meatballs are incredibly flavorful, tender, and surprisingly easy to make. Prepare to be transported to a sunny taverna in Greece with every bite!

Why This Recipe Works

What makes Margaret’s Keftedes so special? It’s a combination of factors that elevate these meatballs beyond the ordinary:

* **Flavorful Herbs and Spices:** A generous blend of fresh mint, oregano, and parsley infuses the meatballs with a vibrant, aromatic character. The touch of cinnamon adds a warm, subtle sweetness that complements the savory flavors.
* **Onion and Garlic Power:** Finely grated onion and minced garlic provide a pungent base that deepens the overall flavor profile.
* **Bread Soaked in Milk:** Soaking bread in milk creates a tender, almost melt-in-your-mouth texture that distinguishes these meatballs from their drier counterparts.
* **Proper Mixing and Resting:** Gently mixing the ingredients ensures that the meatballs remain tender and don’t become tough. Allowing the mixture to rest allows the flavors to meld together, resulting in a more complex and satisfying taste.
* **Frying to Perfection:** Frying the meatballs in olive oil creates a crispy exterior while maintaining a juicy interior. Olive oil also adds a distinct Mediterranean flavor.

## Ingredients You’ll Need

Before you begin, gather all your ingredients. Here’s what you’ll need to make Margaret’s Keftedes:

* **Ground Meat:** 1 lb (450g) ground beef (or a mixture of beef and lamb for a more traditional flavor). Aim for a ground beef with a fat content of around 15-20% for optimal flavor and juiciness. If using leaner ground beef, you might want to add a tablespoon or two of olive oil to the mixture.
* **Onion:** 1 medium yellow onion, finely grated. Grating the onion ensures that it distributes evenly throughout the mixture and releases its juices, adding moisture and flavor to the meatballs.
* **Garlic:** 2-3 cloves garlic, minced. Freshly minced garlic is essential for the best flavor. Avoid using garlic powder, as it lacks the pungent aroma and taste of fresh garlic.
* **Bread:** 2 slices white bread, crusts removed. The bread is soaked in milk to create a panade, which helps to bind the meatballs and keep them tender.
* **Milk:** 1/4 cup milk (whole milk or 2% milk works best). The milk is used to soak the bread.
* **Egg:** 1 large egg, lightly beaten. The egg acts as a binder, helping the meatballs hold their shape during cooking.
* **Fresh Mint:** 2 tablespoons fresh mint, finely chopped. Fresh mint adds a refreshing and aromatic element to the meatballs.
* **Fresh Oregano:** 1 tablespoon fresh oregano, finely chopped. Fresh oregano provides a classic Greek flavor.
* **Fresh Parsley:** 2 tablespoons fresh parsley, finely chopped. Fresh parsley adds a bright and herbaceous note.
* **Dried Cinnamon:** 1/4 teaspoon ground cinnamon. Cinnamon adds a subtle warmth and sweetness that complements the savory flavors.
* **Salt:** 1 teaspoon salt, or to taste. Salt enhances the flavors of the other ingredients.
* **Black Pepper:** 1/2 teaspoon black pepper, or to taste. Freshly ground black pepper adds a touch of spice.
* **Olive Oil:** For frying. Use a good-quality olive oil for the best flavor.
* **All-Purpose Flour:** For dusting (optional). Dusting the meatballs with flour helps them brown more evenly.

## Step-by-Step Instructions

Now that you have all your ingredients, let’s get started! Follow these detailed instructions to make Margaret’s Keftedes:

**Step 1: Prepare the Bread Panade**

1. Remove the crusts from the bread slices. Cut the bread into smaller pieces and place them in a small bowl.
2. Pour the milk over the bread and let it soak for about 5-10 minutes, or until the bread is completely softened. Use a fork to mash the bread into a paste.

**Step 2: Combine the Ingredients**

1. In a large bowl, combine the ground meat, grated onion, minced garlic, softened bread paste, beaten egg, chopped mint, chopped oregano, chopped parsley, cinnamon, salt, and pepper.
2. Gently mix all the ingredients together with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.

**Step 3: Let the Mixture Rest**

1. Cover the bowl with plastic wrap and refrigerate the meat mixture for at least 30 minutes, or up to 2 hours. This allows the flavors to meld together and the mixture to firm up, making it easier to form the meatballs.

**Step 4: Form the Meatballs**

1. Remove the meat mixture from the refrigerator.
2. Take a small amount of the mixture (about 1-2 tablespoons) and roll it between your palms to form a small, round meatball. The size of the meatballs is up to you, but aim for consistency.
3. Place the formed meatballs on a plate or baking sheet lined with parchment paper.
4. Repeat until all the meat mixture has been used.
5. (Optional) Lightly dust the meatballs with all-purpose flour. This will help them brown more evenly during frying.

**Step 5: Fry the Meatballs**

1. Heat a generous amount of olive oil in a large skillet over medium-high heat. The oil should be deep enough to cover about half of the meatballs.
2. Once the oil is hot, carefully add the meatballs to the skillet in a single layer. Avoid overcrowding the skillet, as this will lower the oil temperature and prevent the meatballs from browning properly. You may need to fry the meatballs in batches.
3. Fry the meatballs for about 5-7 minutes, turning them occasionally, until they are golden brown on all sides and cooked through. The internal temperature of the meatballs should reach 160°F (71°C).
4. Remove the cooked meatballs from the skillet and place them on a plate lined with paper towels to drain excess oil.

**Step 6: Serve and Enjoy!**

1. Margaret’s Keftedes are best served warm. They can be enjoyed as an appetizer, a meze (small dish), or as a main course.
2. Serve the meatballs with a squeeze of fresh lemon juice, a sprinkle of chopped parsley, and a side of tzatziki sauce or Greek yogurt.
3. Keftedes can also be served with a variety of side dishes, such as Greek salad (Horiatiki), roasted potatoes, rice pilaf, or pita bread.

## Tips for Perfect Keftedes

* **Don’t Overmix:** Overmixing the meat mixture will result in tough meatballs. Mix the ingredients gently until just combined.
* **Use Fresh Herbs:** Fresh herbs are essential for the best flavor. If you don’t have fresh herbs, you can use dried herbs, but use half the amount.
* **Don’t Overcrowd the Skillet:** Overcrowding the skillet will lower the oil temperature and prevent the meatballs from browning properly. Fry the meatballs in batches.
* **Adjust Seasoning to Taste:** Taste the meat mixture before forming the meatballs and adjust the seasoning as needed. You may want to add more salt, pepper, or other spices to suit your preferences.
* **Make Ahead:** The meat mixture can be prepared ahead of time and stored in the refrigerator for up to 24 hours. You can also form the meatballs ahead of time and store them in the refrigerator for a few hours before frying.
* **Freezing:** Cooked keftedes can be frozen for later use. Allow the meatballs to cool completely, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. Reheat the meatballs in the oven, microwave, or skillet.
* **Variations:** Feel free to experiment with different variations of this recipe. You can add grated cheese (such as feta or kefalotyri) to the meat mixture, or use different herbs and spices. Some people also like to add a touch of ouzo or brandy to the mixture for extra flavor.

## Serving Suggestions

Margaret’s Keftedes are incredibly versatile and can be served in a variety of ways:

* **Appetizer/Meze:** Serve the meatballs as a delicious appetizer or meze with a side of tzatziki sauce or Greek yogurt.
* **Main Course:** Serve the meatballs as a main course with a side of roasted potatoes, rice pilaf, or Greek salad.
* **Pita Bread:** Stuff the meatballs into warm pita bread with lettuce, tomato, onion, and tzatziki sauce for a quick and easy lunch or dinner.
* **Pasta Sauce:** Add the meatballs to your favorite tomato sauce and serve over pasta for a hearty and flavorful meal.
* **Lemon Sauce:** Simmer the meatballs in a lemon sauce (Avgolemono) for a classic Greek dish.

## Nutritional Information (Approximate)

* Calories: 150-200 per serving (depending on size and ingredients)
* Protein: 10-15g
* Fat: 8-12g
* Carbohydrates: 5-8g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.*

## Conclusion

Margaret’s Keftedes are a testament to the power of simple ingredients and time-honored techniques. This recipe is more than just a collection of instructions; it’s a glimpse into the heart of Greek cooking, where flavor and tradition intertwine. Whether you’re a seasoned cook or a beginner in the kitchen, you’ll find this recipe easy to follow and incredibly rewarding. So, gather your ingredients, put on some Greek music, and get ready to experience the deliciousness of authentic homemade keftedes. Kali Orexi (Bon Appétit)!

More Greek Recipes to Explore

If you enjoyed Margaret’s Keftedes, here are a few other Greek recipes you might like to try:

* **Spanakopita (Spinach Pie):** A flaky and savory pie filled with spinach and feta cheese.
* **Moussaka:** A layered eggplant casserole with meat sauce and béchamel sauce.
* **Pastitsio:** A baked pasta dish with meat sauce and béchamel sauce.
* **Horiatiki Salata (Greek Salad):** A simple and refreshing salad with tomatoes, cucumbers, onions, olives, and feta cheese.
* **Tzatziki Sauce:** A creamy yogurt-based sauce with cucumber, garlic, and dill.

Enjoy exploring the delicious world of Greek cuisine!

Recipe Card

**Margaret’s Keftedes (Greek Meatballs)**

A delicious and authentic Greek meatball recipe passed down through generations. Tender, flavorful, and perfect as an appetizer, meze, or main course.

**Prep Time:** 20 minutes
**Cook Time:** 20 minutes
**Resting Time:** 30 minutes
**Total Time:** 1 hour 10 minutes

**Yields:** 20-25 meatballs

**Ingredients:**

* 1 lb (450g) ground beef (or beef and lamb mixture)
* 1 medium yellow onion, finely grated
* 2-3 cloves garlic, minced
* 2 slices white bread, crusts removed
* 1/4 cup milk
* 1 large egg, lightly beaten
* 2 tablespoons fresh mint, finely chopped
* 1 tablespoon fresh oregano, finely chopped
* 2 tablespoons fresh parsley, finely chopped
* 1/4 teaspoon ground cinnamon
* 1 teaspoon salt, or to taste
* 1/2 teaspoon black pepper, or to taste
* Olive oil, for frying
* All-purpose flour, for dusting (optional)

**Instructions:**

1. **Prepare the Bread Panade:** Soak bread in milk until softened. Mash into a paste.
2. **Combine Ingredients:** In a large bowl, combine ground meat, grated onion, minced garlic, bread paste, egg, mint, oregano, parsley, cinnamon, salt, and pepper.
3. **Mix Gently:** Mix ingredients gently until just combined. Do not overmix.
4. **Rest the Mixture:** Cover and refrigerate for at least 30 minutes.
5. **Form Meatballs:** Roll the mixture into small meatballs (about 1-2 tablespoons each).
6. **(Optional) Dust with Flour:** Lightly dust the meatballs with flour.
7. **Fry the Meatballs:** Heat olive oil in a skillet over medium-high heat. Fry meatballs in batches until golden brown and cooked through (5-7 minutes).
8. **Drain Excess Oil:** Place cooked meatballs on a plate lined with paper towels.
9. **Serve and Enjoy:** Serve warm with lemon juice, parsley, tzatziki sauce, or Greek yogurt.

**Notes:**

* For best flavor, use fresh herbs.
* Don’t overcrowd the skillet when frying.
* Meat mixture can be prepared ahead of time.
* Cooked meatballs can be frozen for later use.

**Enjoy your delicious homemade Keftedes!**