Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Meatballs
Pan
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Mix · About 30 min
- Combine 600 g minced beef, 100 g onion, grated, 60 g breadcrumbs, 1 egg, 20 g mint, chopped, 10 g garlic, grated, ¾ tsp salt; refrigerate 30 minutes.
Shape · About 8 min
- Form 24 small balls and dust lightly in flour from 50 g plain flour, 60 ml olive oil.
Fry · About 10 min
- Heat its oil over medium heat. Fry in batches 8–10 minutes, turning, until centres reach 71°C / 160°F. Drain.
Check: Look for this result: centres reach 71°C / 160°F.
Tips
- Chilling helps the meatballs hold their shape.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use half minced pork and half beef.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Keftedes one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Keftedes?
Chilling helps the meatballs hold their shape.
What can I substitute in Keftedes?
Use half minced pork and half beef.
Can I prepare Keftedes ahead?
Prepare the measured ingredients for Keftedes one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
