My dad's Greek meatballs are the perfect quick dinner and so easy to make
Anneta Konstantinides
- My dad's Greek meatballs have always been part of my family's weekly dinner rotation.
- They're super easy to make, and you probably already have most of the ingredients.
Growing up as a Greek American, certain dishes were always part of my family's weekly dinner rotation.
My parents used food to help my sister and me connect to our Greek roots, introducing us to dishes like pastitsio (like lasagna, but better), avgolemono soup (similar to chicken noodle), and baklava (a holiday classic).
But no recipe is as quick and easy as my dad's Greek meatballs — or keftedes, as we call them. They're the perfect companion to some fries, pasta, or his Greek roasted potatoes.
Here's how to make them.
My dad's Greek meatballs only need a few ingredients, and you probably already have most of them in your fridge and pantry.
To make a pan of my dad's Greek meatballs at home, you'll need:
- 1 pound of ground beef (my dad recommends 80-90% lean)
- 2-3 cloves of garlic
- 1 egg
- ⅔ cup of chopped Italian parsley
- ⅓ cup of breadcrumbs (my dad recommends Italian style)
- ⅓ cup vegetable oil for frying
- ¼ cup all-purpose flour
- ⅛ cup of water
- 1 teaspoon salt
Before making the meatballs, we just need to do some quick prep.
Chop the parsley and garlic and set it aside.
Throw the ground beef in a bowl with the chopped parsley, garlic, egg, and breadcrumbs, plus the salt and ⅛ cup of water.
My dad says the egg works as a binding agent while the water helps keep the mixture moist, creating fluffier meatballs.
Then, mix everything together with your hands.
Be careful not to overmix, which could result in meatballs that taste tough.
Once your mixture is ready, start shaping the meatballs.
My dad recommends making each meatball about 1 ½ inches large. The mixture should give you about a dozen meatballs, give or take.
Alternatively, you could turn the mixture into hamburger patties for grilling or baking in the oven. Greek burgers are also delicious!
Pour the flour on a paper towel or plate, then gently roll each meatball in the flour to cover it.
According to my dad, the flour serves a dual purpose. It helps give the meatballs their delicious crust and prevents the hot oil from splashing during frying.
Pour your oil into a pan — it should be large enough to fit all the meatballs — on medium-high.
"There should be enough oil to make a thin layer on the bottom of the pan," my dad says. "And avoid using olive oil; it is not good for frying."
Add the meatballs, one by one, into the pan.
My dad recommends placing the meatballs in a clockwise order to help you remember when to rotate them while frying.
Use two forks to gently rotate each meatball every two minutes.
The meatballs should develop a nice brown color on the outside, with no raw spots.
It will take about 10 minutes to cook the meatballs.
My dad said their internal temperature should be at least 145 degrees Fahrenheit. They'll continue to cook after you remove them from the frying pan.
Once your meatballs are ready and out of the pan, let them rest.
My dad recommends letting them rest for about 5-10 minutes.
Now, just serve my dad's Greek meatballs with your favorite side dish, and enjoy!
These deliciously juicy meatballs pack so much flavor into each and every bite. They couldn't be easier to make after a busy workday and go great with just about anything.
If you're looking for a quick dinner or just want to switch up your usual spaghetti, my dad's Greek meatballs are sure to impress you and your family.
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