These aromatic Greek keftedes are so tasty, so easy to make, and they’ve received some of the best feedback we’ve ever had!

Fresh herbs, garlic, onion, and quality extra virgin olive oil come together to create incredibly juicy, flavorful meatballs that will fill your kitchen with the most amazing aroma. They’re perfect as an appetizer, tucked into warm pita, or served alongside potatoes and a Greek salad.

We used Laconiko Extra Virgin Olive Oil to make these babies absolutely shine. The rich, peppery flavor brings every ingredient together and takes these keftedes to the next level. 💚

Go grab yourself a bottle, and if you do, let them know Krystina sent you!

Aromatic Greek Keftedes (Greek Meatballs)

Ingredients:

•  2 eggs
•  1 whole red or white onion
•  4 whole garlic cloves
• 2 cups of panko breadcrumbs
• 3/4 cup of milk
• 2 pounds of ground beef minced
•  1/3 cup fresh mint, chopped
•  1/3 cup fresh parsley, chopped
•  1/3 cup fresh dill, chopped
•  1/4 cup plain Greek yogurt
•  1 tablespoon fresh lemon juice
•  1 teaspoon sweet paprika
•  1 teaspoon fine salt
•  1 teaspoon black pepper, plus more to taste
•  1 teaspoon dried oregano
•  2 tablespoons Laconiko extra virgin olive oil

Method:

1. In a blender, combine the onion, garlic, and eggs. Blend until smooth.

2. In a small bowl, soak the panko breadcrumbs in the milk for 10 minutes.

3. In a large mixing bowl, combine the ground beef with the blended egg mixture. Add the soaked panko, yogurt, chopped mint, parsley, dill, lemon juice, paprika, salt, pepper, oregano, and the olive oil. Mix until everything is evenly combined.

4. If the mixture feels too wet, add a little more panko until it reaches a workable consistency. Cover and refrigerate for 30 minutes.

5. Before shaping all of the meatballs, fry or bake a small piece first and taste it. Adjust the seasoning with more salt and pepper if needed.

6. Using about 2 tablespoons of the mixture, roll into evenly sized meatballs. Place them on a large plate or baking sheet lined with paper towels while you finish shaping the rest.

To Fry

Heat your preferred cooking oil in a large skillet over medium heat. Fry about 10 meatballs at a time, being careful not to overcrowd the pan. Cook until golden brown on all sides and fully cooked through.

To Bake

Preheat your oven to 430°F (220°C). Place the meatballs on a parchment-lined baking sheet and bake for 20–30 minutes, or until golden brown and cooked through.

Serve warm with fresh lemon wedges and homemade tzatziki.