Keftedes (Greek Meatballs) with Herb Butter (2024)

FAQs

What is keftedes made of? ›

Keftedes or Keftethes are meatballs from Greece. Depending upon the region and the person making them they can vary in spices, sauces, and the type of meat used to make them. For the most part they are a mixture of ground beef or pork infused with herbs and spices then lightly fried in olive oil.

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

Here, we're soaking fresh or dried breadcrumbs in a little milk until the bread becomes soggy, then mixing that right into the meat. This binder (aka panade) helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough.

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

Greek bifteki are a variation on keftedes or meatballs, which are imbued with typical Greek flavours through ingredients such as onion, cumin, oregano and mint. Bifteki are filled with a layer of crumbled feta and folded. They are then shaped into a burger and grilled.

Sheftalia (Σιεφταλιά) is a small sausage (cutlet) made from pork, lamb or chicken with the addition of greens, wrapped in a thin lamb film or pork gland. Keftedes (Κεφτέδες) are meat balls with the addition of dried mint. Quite unusual juicy mini cutlets are obtained.

An egg is usually a good start, as that can help with the tenderness and texture, but the king of meatball binders is breadcrumbs soaked in milk (also known as a panade). Soaking the breadcrumbs first makes them pliable and soggy, which allows them to easily and evenly mix into the ground meat.

Overcrowding can prevent the meat from browning properly, so it's best to work in smaller batches rather than trying to squeeze them all into the pan at one time. Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior.

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

What does Bobby Flay put in his meatballs? ›

3-Meat Combo

Bobby Flay's meatball recipe calls for an even combination of ground beef, pork, and veal which makes for the best flavor and texture.

Too many breadcrumbs can ruin the texture of your meatball though, turning it into something more like stuffing rather than a mini-meatloaf. It can also make the finished mixture loose, and it'll fall apart when cooking. Too few breadcrumbs, on the other hand, won't give you the desired filler effect.

Milk: We will mix a bit of milk with the breadcrumbs to form a panade, which will help to keep our meatballs nice and moist.

If you only have high-fat options, such as sour cream, heavy cream, and buttermilk, you can use one of these ingredients as an effective milk alternative.

You won't need more than an egg or two per every one to two pounds of meat. If you use too many eggs, you'll wind up with soggy, heavy meatballs. Yet with too little egg, the meatball won't hold its shape and will be on the dry side.

Mix ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger with onion in the mixing bowl. Lightly mix in bread crumbs and cream. Melt 1 tablespoon butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon meat mixture per meatball; form into balls.