Juicy Lamb Keftedes (Print Version)
# Ingredients:
→ Meats
01 -
1 lb ground lamb
02 -
2 lbs ground beef
03 -
1 lb ground pork
→ Fresh Produce
04 -
4 garlic cloves, finely chopped
05 -
2 green bell peppers
06 -
⅔ cup fresh parsley, chopped
07 -
2 medium onions
→ Pantry & Dairy
08 -
4 eggs, beaten
09 -
1 teaspoon black pepper
10 -
4 teaspoons dried oregano
11 -
¾ cup milk
12 -
4 teaspoons kosher salt
13 -
2 teaspoons dried mint
14 -
3 tablespoons olive oil
15 -
3 cups panko bread crumbs
→ Toppings
16 -
4 oz feta cheese, crumbled
17 -
1 cup tzatziki for dipping
18 -
Juice of ½ a lemon
19 -
Fresh dill for garnish
20 -
2 tablespoons melted butter
# Instructions:
01 -
Grate both the onions and peppers, then remove the excess liquid by pressing them in a mesh bag or colander. Beat the eggs, and mince the garlic in the meantime.
02 -
Using a big bowl, mix together the eggs, meats, bread crumbs, drained veggies, seasonings, parsley, garlic, and milk. Be gentle but mix thoroughly.
03 -
Roll the mixture into meatballs about the size of a golf ball. Let them rest in the fridge for at least an hour, or up to two, to make them firm.
04 -
Warm up a skillet with olive oil, cooking the meatballs in batches until all sides are browned. Move them to a baking dish as you go.
05 -
Pop the baking dish into a 350°F (175°C) oven for 25-30 minutes, until the meatballs reach 160°F (71°C) inside.
06 -
Brush the meatballs with the lemon butter, then sprinkle with crumbled feta and fresh dill. Serve with tzatziki on the side while still warm.
# Notes:
01 -
Keep any leftovers in the fridge for 2-3 days, or freeze them for up to 3 months.
02 -
You can swap out the pork for more beef or lamb if that’s what you prefer.
03 -
Switch to gluten-free breadcrumbs for a gluten-free version.