Crispy Lamb Meatballs (Keftedes Arni)
These crispy lamb meatballs are a classic Greek meze, packed with aromatic herbs and spices, and perfect for dipping in tzatziki.
- Prep25 min
- Cook15 min
- Total40 min
- DifficultyMedium
- Servings4
This recipe brings you the authentic taste of Greek lamb meatballs, known as keftedes arni. The combination of ground lamb with fresh mint, oregano, and a hint of cumin and coriander creates a wonderfully aromatic and flavorful bite.
You can fry them for a truly crispy exterior or bake them for a lighter option. Serve them as part of a meze platter with tzatziki and pita, or as a main course with rice and a Greek salad.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a large bowl, combine the ground lamb, grated onion, minced garlic, oregano, mint, cumin, coriander, breadcrumbs, egg, olive oil, grated cheese (if using), salt, and pepper. Mix thoroughly with your hands, squeezing the mixture so the flavors meld. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.
- Shape the mixture into walnut-sized balls. Lightly dredge each meatball in flour, shaking off any excess. Place them on a plate.
- For frying: Pour oil into a large, deep skillet to a depth of about 1/2 inch (1.5 cm). Heat over medium-high heat until the oil shimmers. Fry the meatballs in batches, in a single layer, for about 7 minutes, turning occasionally, until golden brown and crisp on all sides. Remove with a slotted spoon and drain on paper towels.
- For baking (lighter option): Preheat the oven to 400°F. Place the meatballs on a greased baking sheet, spaced about an inch apart. Bake for about 20 minutes, turning them halfway through.
- Serve the lamb meatballs as an appetizer (meze) with creamy tzatziki and pita bread, or as a main course with basmati rice and a Greek salad.
💡 Tips
- For extra flavor, let the meatball mixture rest in the fridge for up to 2 hours before shaping.
- If baking, brush the meatballs lightly with olive oil before placing them in the oven for a crispier result.
- These meatballs freeze well; freeze them uncooked on a tray, then transfer to a bag and fry or bake directly from frozen, adding a few extra minutes.
Inspired by a recipe from My Greek Dish