Greek lamb keftedes
Small pan-fried lamb meatballs with mint, oregano and red onion, crisp outside and juicy within. Served with lemony yogurt and warm pita.
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 4
- Per serve
- 650 kcal
Ingredients
Method
In a large bowl, mix the lamb, onion, garlic, panko, egg, mint, oregano, cumin, salt and some pepper with your hands until just combined.
With damp hands, roll into about 20 small balls the size of a walnut (about 1 1/4 inches). Meanwhile, heat the oil in a large nonstick skillet over medium heat.
Fry the keftedes in a single layer, turning every couple of minutes, until browned all over and cooked through with no pink in the middle (160°F). Cut one open to check.
While they cook, stir the lemon juice and a pinch of salt into the yogurt. Wrap the pitas in foil and warm them on top of the pan lid, or microwave for 30 seconds under a damp paper towel.
Drain the keftedes briefly on paper towels, then serve with the lemon yogurt, warm pita, lemon wedges and a little extra mint.
Tips
- Keep them small. Walnut-size keftedes cook through in under 10 minutes; bigger ones brown outside before the middle is done.
- Grating the onion rather than chopping it keeps the meatballs moist and means no raw onion crunch.
- Swap the lamb for ground beef, or half and half, for a milder flavor.
