published Jan 28, 2022, updated Mar 27, 2024 Tiganites loosely translates to “little fried” treats and keftedes means “meatballs.” So what do we get when we put them together? Little fried meatballs! That’s an oversimplification, of course, and there’s nothing “little” about the flavor and texture of these Greek lamb meatballs. With all of the Mediterranean spices, herbs, and cheese in the mix, it’s no surprise that these tender meatballs come out plump, juicy, and absolutely irresistible. And since they’re pan-fried, they take on a magnificent crust that keeps the meatballs neat and easy to bite into. As an appetizer, they’re usually served with tzatziki and pita. I could enjoy that combination as a main course any day of the week! But if you want to fill out the meal a little more, include a feta salad and some lemon rice.
Recommended Tools
Deep Skillet – A deep skillet, around 3.5 quarts, should be used when pan searing or frying to prevent splatter — keeping you safe from burns and your stovetop clean!
Storing and Reheating
Whether they’re made with beef or lamb, these bite-sized meatballs can be refrigerated for up to 4 days once cooked.
Ground Meat – Keftedes are made with beef, lamb, or both. They can easily be made with chicken or turkey too. Flour – For dredging before pan frying. Red Onion – This sweet, sharp onion is the most common in Greek cooking. But there’s nothing wrong with using white or yellow onions if that’s what you have! Egg – If you don’t want to use eggs, you can use ricotta cheese, chia seeds, or even mashed potatoes as a substitute binder. You’ll end up with a pretty different product, of course! Garlic – Minced garlic is baked right in for a mouthwatering aroma and nutty, toasted flavor. Breadcrumbs – Key for keeping pan-seared meatballs moist and juicy. I use plain breadcrumbs, but you could use Italian or panko. Parmesan – If you can get your hands on it, use traditional Greek kefalotyri cheese. It’s a similarly salty, hard cheese, but it has a really unique spice and scent to it that just can’t be matched! Mint – Fresh mint can be omitted if not to your taste. Seasonings – This recipe includes a menagerie of other Mediterranean dried herbs and seasonings, including ground cumin, ground coriander, dried oregano, salt, and ground black pepper.
Reheat meatballs in an oven at 300-350 degrees F. I recommend sprinkling them with a bit of water and covering with foil so they don’t dry out while reheating. Love this recipe? Share it with the world on Pinterest.
