Greek Meatballs (Keftedes)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Greek meatballs (keftedes) are scented with cinnamon and nutmeg, loaded with onion, garlic, and parsley. Tender and aromatic, they're perfect stuffed in pitas and topped with tzatziki.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 28- 2 slices of white bread (torn into small pieces)
- 3 tablespoons milk
- ¼ cup EACH: grated onions (squeeze out excess liquid AND chopped parsley)
- 4-6 cloves minced garlic (less if you don’t like garlic)
- 1 large egg
- 1 teaspoon EACH: salt AND dried mint (double if fresh)
- ½ teaspoon EACH: black pepper (ground cinnamon, AND dried oregano)
- ⅛ teaspoon nutmeg
- 1 ¼ pound ground beef and lamb (see notes)
- ½ cup all-purpose flour
- Oil (for frying)
At a glance
PER SERVING · TIME 95M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 182mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 79mg
- Calcium
- 13mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 182MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.