Greek Charred Lemon Lamb Meatballs (Keftedes)

About This Recipe

Keftedes are Greece's answer to meatballs -- ground meat (often lamb or a lamb-beef blend) mixed with grated onion, mint, oregano, and sometimes soaked bread, then pan-fried until crisp outside and tender within. This version finishes the dish with charred lemon halves, blackened briefly in a dry pan, whose juice is stirred into a garlic yogurt sauce for a smoky-tart counterpoint to the rich lamb. The technique that defines good keftedes is grating the onion rather than dicing it, which releases its juice directly into the meat mixture, keeping the meatballs moist as they fry. A short rest in the fridge after shaping firms them up so they hold together better in the hot pan without needing excessive oil or a delicate touch. Served with warm pita, the charred lemon-yogurt sauce, and a simple tomato-cucumber salad, keftedes are a mainstay of Greek tavernas and home cooking alike -- easy to make ahead, and just as good eaten warm as part of a mezze spread.

Ingredients

Serves 4

• 500 gground lamb
• 1 smallonion(grated)
• 2 clovesgarlic(minced)
• 0.33 cupfresh breadcrumbs
• 1egg
• 2 tbspfresh mint(chopped)
• 1 tspdried oregano
• 1 tspsalt
• 3 tbspolive oil(for frying)
• 3lemons(halved)
• 1 cupplain Greek yogurt
• 1 clovegarlic(minced, for sauce)
• 1 tbspolive oil(for sauce)

Instructions

1. 1

   Mix the meatballs

   Combine lamb, grated onion, garlic, breadcrumbs, egg, mint, oregano, and salt. Mix gently just until combined.

2. 2

   Shape and chill

   Form into 16-18 small meatballs. Refrigerate 15-20 minutes to firm up.

3. 3

   Fry the meatballs

   Heat olive oil in a skillet over medium heat. Fry meatballs in batches, turning, 8-10 minutes total until deeply browned outside and cooked through.

4. 4

   Char the lemons

   In a separate dry skillet, char lemon halves cut-side down over medium-high heat 2-3 minutes until blackened.

5. 5

   Make the sauce

   Squeeze the charred lemons and whisk the juice into Greek yogurt with minced garlic and olive oil.

6. 6

   Serve

   Serve the meatballs hot with the charred lemon-yogurt sauce, warm pita, and a simple tomato-cucumber salad.

Variations

• •

  Use ground beef instead of lamb for a milder flavor, common in some regional versions.

• •

  Bake the meatballs at 200C/400F for 18-20 minutes instead of frying for a lighter version.

• •

  Add crumbled feta directly into the meat mixture for extra richness and saltiness.

Storage

Refrigerate cooked meatballs up to 4 days; the sauce keeps separately up to 5 days. Reheat meatballs gently in a skillet or low oven to keep them from drying out.

Frequently Asked Questions