Quick and easy Greek pan fried meatballs (keftedes)

Quick and easy way to get your Gyros fix in less than 30 minutes. Crispy on the outside, tender and juicy on the inside. These meatballs are a must with lemon juice! They’re so good you’ll be enjoying them as a flavorful appetizer or a light main course. It’s perfect for busy weeknights or last-minute get-togethers. They’re quick and easy to make plus they’re make-ahead friendly. You can fry the meatballs ahead and reheat them in the oven before serving. To reheat, bake at 350°F for 10 minutes.

Pair with a bowl of soup and a Greek salad for a refreshing summer meal. Serve them in pita bread like falafel, with Tzatziki, or even in a salad. Plus, you can use lamb, beef, veal, chicken, or follow Italian or Swedish recipes. The choice is yours!

People went crazy for these and I don’t see why not because it is a delicious appetizer. You will be getting your Greek on and that’s what we want to do. Quick and easy Greek pan fried meatballs can be done in less than half an hour. What I got in here is 2 lb of ground lamb to this. We’re going to add a little black pepper. About a half a tablespoon of salt. Half ounce of grated Parmesan cheese. Two eggs. About a tablespoon of fresh garlic. 1/4 cup of chopped shallots. Half a cup of fresh mint, chopped up Italian parsley, not the curly, that has more flavor with a little bit of green onion, cilantro, and dill in there. 1/4 cup of the pomodoro sauce, which is tomato sauce. We’re going to add 1 oz of lemon juice, fresh squeeze. I’ve got a cup of milk here, and I’m going to use about a cup of breadrumbs. And what this is called a panad. This is what brings moisture to your meatloaf or meatballs. You soak the the breadcrumbs. These are fresh breadrumbs, not dry. And now we’re going to mix this. You can do this in a mixer if you want with a paddle. Just squeezing this all together now. And there we go. My dad liked them small. About a 1 oz scoop. And a little bite-siz nuggets. You get these into an allpurpose flour. No seasoning, just straight flour. This is where you get the kids to help you pat these patties out or your guests. Now, after you’ve made these and you’ve fried them, they can sit and then you can pop them in the oven to heat them up. So, you can make them ahead of time if you want. An oven 350, 10 minutes. We want to pan fry these on like a medium heat. They’ll take about four or 5 minutes per side. You could fry these without flour. You could use a cassava flour, which is gluten-free. What that flour does, it gives us a nice crunch. Well, not a crunchy coating, but something that has a little bit of texture. It might be a good idea if you took a small sauté pan, pan fried a couple of these ahead of time just to check for salt. It’s just a little bit raw inside, but still safe enough to eat because it’s lamb. It’s not pork. One more turn. Cuz I don’t want them to be medium. I want them to be cooked all the way through. If you didn’t have that flour on there, you wouldn’t have that nice crispy coating. And you go ahead and you fry your next batch. Now, what you must do, and I’m not going to use the lemons that I put on the platter because I still have to take a photo, but you have to squeeze lemon on these cavas. That is a must. It will not be as good if it’s without the lemon juice. And that’s Greek captivas.