Many cuisines around the world have some sort of meatballs. There are Swedish meatballs, Polish meatballs, Vietnamese meatballs, South African meatballs, Japanese meatballs and more. Not to be left out, Greece also boasts some really delicious meatballs. Greek meatballs always include thyme, oregano and parsley. (Our Greek Seasoning includes all three, but we also add fresh parsley to this recipe, because it is just so good in meatballs.) Typically, these meatballs are enjoyed without a sauce, but if you want them in your marinara, feel free to throw them in!
As for preparation, the way you mix the ingredients and form the meatballs will help determine the final product. To keep the meatballs light and soft, avoid smashing or packing the meat mixture together. Use a fork to break up the meat, then toss in and combine the other ingredients. When forming the meatballs, apply just enough pressure to hold it together. Using a cookie dough scoop helps to keep the size consistent.
Meatballs don’t have to be intimidating. These can be on the table in about 30 minutes, then sit back and wait for the compliments to the chef!
Greek Meatballs (Keftedes)
- ½ cup Cracker crumbs or dry bread crumbs
- 1 pound Ground beef
- ½ large Onion, peeled and diced very small, or grated
- 2 teaspoons Greek Girls Gourmet All Purpose Greek Seasoning
- 2 tablespoons Parsley, fresh, chopped (or 1 tablespoon dried)
- 1 Egg, beaten
- ½ teaspoon Salt
- 2 tablespoons Flour, all-purpose or gluten-free
- 2-3 tablespoons Vegetable oil
- In a large bowl combine cracker crumbs, ground beef, onion, Greek Girls Seasoning, parsley, egg and salt. Using a fork, break up and combine until well blended.
- Form the ground beef mixture into walnut sized balls. Roll each ball in a light coat of flour.
- Heat vegetable oil in a large skillet. Add meatballs and turn frequently until cooked completely on all sides.
- Garnish with additional chopped parsley. Makes about 25 meatballs.