Fried Meatballs – Keftedakia Tiganita

Is there anything better than home-cooked fried meatballs? Kids love them, adults adore them, you can serve them for parties, family meals, celebrations.

They are fairly easy to put together. What’s more, cooking meatballs is a great way to introduce kids to cooking – they absolutely love making them and lining them up.

As they are fried, I have to admit we don’t make them half as often as we’d like to. But when we do, we have them with some home-made fries or some rice on the side. And of course with a nice big Greek salad. Some tzatziki sets the whole combo off perfectly.

Tips for Delicious Meatballs

Fried meatballs don’t really need dressing with ketchup or mustard but feel free to have some if you want to. Some of us also like them with a bit of lemon juice.

You can use a fryer if you have one. If not, you can just fry them in a frying pan. That’s the way we cook them. Just make sure you use olive oil to fry them and that your oil has not been used before.

We always get rid of our frying oil safely and according to local waste disposal instructions after frying. If you are worried about the cost, simply invest some money in a large vat/bottle/tin of generic, no brand, extra virgin olive oil, the largest you can get. You wont regret it and it really will not be that much more expensive than using other oils or cooking fats in the long run.

Serve the meatballs warm ideally.

There are hardly ever any left overs. But if there are we use them in two ways: we either make sandwiches with them or mince them with a fork and use for a spaghetti bolognese, we promise it will be out of this world.

Fried Meatballs – Keftedakia Tiganita

5 from 1 vote
Course: DIPS, MEZE & SNACS, FAMILY FEAST, SIMPLE MAINSCuisine: GreekDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Total time

40

minutes

Delicious recipe for fried Greek meatballs aka keftedes tiganiti

Ingredients

  • 1 kilo minced lean beef or veal

  • 1 large onion

  • 3 tablespoons parsley leaves, chopped

  • 1.5 cup stale bread (around 3 slices)

  • 1 tablespoon mint leaves, chopped

  • 1/2 lemon juiced

  • 2 eggs, beaten

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 1 teaspoon oregano

  • olive oil to use for frying as needed

  • 100 grams flour

Directions

  • Place the mince in a large deep bowl.
  • Soak the bread slices. Squeeze the water our and add to the mince.
  • Grate the onion using a cheese grater. Squeeze it in your hand and add to the mix.
  • Add the beaten eggs, herbs, salt, pepper and oregano.
  • Knead the mix for a few minutes until everything is mixed well.
  • Heat some olive oil in your pan. Be generous, it will have to at least half-cover each meatball. If using a fryer fill accordingly.
  • Take some of the mix – say a bit more than a walnut sized piece – and form into a small ball.
  • Dip the ball lightly in the flour and place in the frying pan.
  • Continue until the frying pan if full.
  • Line a large dish with some kitchen paper.
  • Turn your meatballs over and cook on both sides until golden brown.
  • Take out of the pan and let the meatballs for a while on the kitchen paper so that they shed their olive oil.
  • Repeat until you have fried all your meatballs.
  • Serve warm!

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