Margaret’s Greek Keftedes Meatballs

1. 1

   In a large bowl, moisten the bread pieces with the milk and set aside.

2. 2

   Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped.

3. 3

   Add the onion mixture to the bowl with the moistened bread, along with the beef, lamb, and eggs. Mix with your hands until fully combined.

4. 4

   Shape the mixture into balls that are 1 1/2 to 2 inches in diameter.

5. 5

   Put the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any extra flour, then place the meatballs on a plate or baking sheet and press them slightly to flatten. This keeps them from rolling.

6. 6

   Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside and no longer pink in the center, about 10 minutes.

7. 7

   Drain the meatballs on a paper towel-lined plate. Repeat with the remaining meatballs.

• Calories 501.33 kcal High
• Protein 34.84 g Good Source
• Carbs 33.24 g Moderate
• Total Fat 24.19 g High
• Saturated Fat 10.16 g High
• Trans Fat 0.02 g High
• Cholesterol 307.37 mg High
• Sodium 315.79 mg Moderate
• Fiber 2.15 g Low Source
• Sugar 3.77 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 119.85 mg Low Source
• Iron 5.43 mg Good Source
• Potassium 248.33 mg Low Source
• Vitamin A 62.15 mcg_rae Low Source
• Vitamin C 0.86 mg Low Source
• Vitamin D 1.88 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅