Keftedes

🔥 Prep

• Finely chop the 1 onion and mince the 2 cloves garlic; measure out 0.5 cup breadcrumbs; chop 1 tbsp fresh mint; beat the 1 egg in a small bowl.

🔥 Cook

• 1. In a large bowl, combine the 500 g ground beef, 0.5 cup breadcrumbs, chopped onion, minced garlic, chopped mint, and beaten egg; season with salt and pepper and mix until just combined.
• 2. Using damp hands, shape the mixture into 20‑24 meatballs, each about 2 cm in diameter.
• 3. Heat 2 tbsp olive oil in a large skillet over medium‑high heat.
• 4. Add the meatballs in a single layer; sear for 4 minutes per side, turning occasionally, until browned on all sides.
• 5. Reduce the heat to medium, pour in ½ cup water or broth, cover the skillet, and simmer for 10 minutes until the meatballs are cooked through.
• 6. Remove the lid, increase the heat to medium‑high, and cook for an additional 2 minutes to evaporate excess liquid and give the exterior a slight crisp.

🔥 Serve

• Arrange the keftedes on a platter with a dollop of tzatziki sauce and lemon wedges.
• Serve warm with pita bread or flatbread and a side of Greek salad (tomato, cucumber, red onion, olives, feta).
• Optionally sprinkle with extra chopped mint or oregano for freshness.