| Ingredients | Instructions |
|---|---|
| • 2 lb ground lamb • 1 tablespoon minced garlic • 1 tablespoon grated Parmesan • 2 eggs • 1 cup fresh breadcrumbs • 1 cup milk • 2 teaspoon salt • 2 teaspoon pepper • ¼ cup chopped Italian parsley, chopped • ¼ cup chopped mint, chopped • 3 ounce tomato sauce • 1 ounce lemon juice | 1. Mix the Filling: In a large bowl, combine lamb, garlic, Parmesan, eggs, breadcrumbs, milk, salt, pepper, parsley, mint, tomato sauce, and lemon juice. Stir with a spoon until all ingredients are evenly incorporated. |
| • 2 tablespoons flour (for dusting) | 2. Shape the mixture into 1‑to‑2‑inch balls. Lightly roll each ball in flour, then place on a sheet pan or plate to keep them separated. |
| • ¼ cup olive oil (for frying) | 3. Fry the Keftedes: Heat olive oil in a large sauté pan over medium heat. Add the meatballs and cook 4–5 minutes per side, turning gently with tongs, until each is golden brown and reaches an internal temperature of 160°F. |
| • White onion, sliced • Tomatoes, sliced • Fresh herbs (parsley, cilantro, dill, green onions), chopped • Lemon juice, freshly squeezed | 4. Garnish: Arrange the cooked keftedes on a platter and top with sliced onion, tomato slices, chopped fresh herbs, and a squeeze of freshly squeezed lemon juice before serving. |
Tags: Greek, Meatballs, Quick & Easy, Make-Ahead, Appetizer, Main Course, Lamb, Beef, Chicken, Italian, Swedish, Lemon, Garlic, Parmesan, Breadcrumbs, Herbs, keftedes
Make ahead: Fry ahead of time, refrigerate.
Reheat instructions: In an oven at 350°F for 10 minutes.