Keftedes Recipe

Prep aromatics

Finely grate or mince the onion and squeeze out excess moisture into a bowl or cheesecloth if very watery. Mince the garlic and finely chop the parsley and mint (if using).

In a small bowl, combine the breadcrumbs and milk and let sit 5 minutes to soften.

In a large mixing bowl add the ground lamb and ground beef. Add the grated onion, minced garlic, chopped parsley, chopped mint, soaked breadcrumbs, beaten egg, dried oregano, ground cumin, ground cinnamon, salt and black pepper.

Using your hands or a spoon, gently but thoroughly combine the mixture until just evenly mixed. Do not overwork — mix until cohesive. Cover and refrigerate 20–30 minutes to let flavors meld and mixture firm up for easier shaping.

Line a plate with parchment or wax paper. Pour the flour into a shallow dish and season with a pinch of salt and pepper. Wet your hands slightly to prevent sticking.

Portion the meat mixture into even pieces — about 1.25 tablespoons (makes roughly 18–22 small keftedes) or 2 tablespoons for larger meatballs. Roll each portion between your palms to form compact round or slightly flattened balls. Place on the lined plate.

Lightly dredge each meatball in the seasoned flour, shaking off excess. Place the coated meatballs back on the plate, spacing them so they don't touch.

Heat a large skillet over medium heat. Add vegetable oil and warm until shimmering but not smoking (about 350°F/175°C if using a thermometer).

Working in batches to avoid crowding, place meatballs in the hot oil. Fry for 3–4 minutes per side, turning gently with tongs or a slotted spoon so they brown evenly and develop a crisp exterior. Total cooking time per batch should be about 7–9 minutes depending on size; internal temperature should reach 160°F (71°C) for mixed lamb/beef.

If the outside browns too quickly before the center cooks, reduce the heat to medium-low and continue cooking, turning occasionally. Transfer cooked keftedes to a wire rack or paper towel-lined plate to drain briefly.

Keep finished meatballs warm in a low oven (200°F/95°C) while you fry remaining batches.

While the keftedes rest, make the yogurt sauce: whisk together Greek yogurt, lemon juice, grated garlic, salt, and a drizzle of olive oil. Taste and adjust seasoning. Chill until ready to serve.

Serve the keftedes hot with lemon wedges and the yogurt sauce on the side.