Keftedes

Keftedes

Keftedes

Keftedes, also known as keftethes, are delectable Greek meatballs with a rich history dating back centuries. These savory morsels are a staple in Greek cuisine, enjoyed as a mezze (appetizer), main course, or even a comforting street food. Their versatility and simple yet flavorful profile have ensured their enduring popularity.  


A Culinary Legacy:

Evidence suggests the existence of keftedes-like dishes as far back as ancient Greece. Athenaeus, a 3rd-century AD writer, mentions meatballs in his work, "Deipnosophistae" (The Learned Banqueters). These early versions likely used minced meat (often lamb or goat) combined with breadcrumbs, herbs, and spices. Over time, the recipe evolved, incorporating influences from surrounding cultures like the Ottomans, who introduced new spices like nutmeg and cinnamon.


The Essence of Keftedes:

The heart of keftedes lies in the quality of the ingredients. Traditionally, ground lamb or a combination of lamb and beef is used. Fresh herbs like parsley, mint, and oregano add a vibrant aroma, while onions, garlic, and breadcrumbs contribute to a moist and flavorful texture. A touch of nutmeg or cinnamon adds depth, and a squeeze of lemon juice lends a touch of brightness. The meatballs are typically pan-fried or baked, bathed in a light tomato sauce for added richness.  

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Each component plays a crucial role in creating the perfect balance of flavors and textures.

Traditional Keftedes

Ingredients:

1 pound ground lamb or a combination of lamb and beef

1/2 cup finely chopped onion

2 cloves garlic, minced

1/2 cup fresh breadcrumbs

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh mint

1/2 teaspoon dried oregano

1/4 teaspoon ground nutmeg (optional)

1/4 teaspoon ground cinnamon (optional)

Salt and freshly ground black pepper to taste

1 large egg, lightly beaten

1/4 cup olive oil

1 (14.5-ounce) can diced tomatoes, undrained

1/2 cup water

1/4 cup chopped fresh dill (optional)

Instructions:

In a large bowl, combine the ground meat, onion, garlic, breadcrumbs, parsley, mint, oregano, nutmeg (if using), cinnamon (if using), salt, and pepper.

Add the beaten egg and mix well using your hands until thoroughly combined.

Form the mixture into small, one-inch meatballs.

Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides.  

Add the diced tomatoes with their juices and water to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.

Reduce heat to low, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.

Garnish with chopped fresh dill (optional) and serve hot with crusty bread or rice.

ARGILOS I (Early Harvest) Extra Virgin Olive Oil - Nostos Goods

In this Recipe

ARGILOS I Early

For Keftedes we recommend Argilos I Early, High intensity Extra virgin olive oil. It has vibrant, fruity notes with a peppery finish. This will complement the savory flavors of the meatballs and enhance the overall dish.

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ARGILOS EVOO

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