Reviewed: May 21, 2012

My elder mom whom I take care of every Sunday just loved this. I was loking for something with mint and basil and different and this fit the bill and fill our bellies, quite Yummy! I served it with Tzatzike Sauce for dipping.

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1 user found this review helpful

Reviewer:

BrendaSharon

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Danbury, Connecticut, USA

Living In: Carrabelle, Florida, USA

Reviewed: Mar. 25, 2012

Traditional Keftedes are made with pork not beef. Great recipe, my kids love them. I make tons of them and freeze them. I give this to my kids instead of chicken nuggets.

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Reviewer:

fkenou

Reviewed: Jan. 18, 2012

These were very good! However, I baked them (uncovered) at 400 degrees until done, then I poured a simple pasta sauce over them and baked them for just a few more minutes then sprinkled feta on top. They were DELICIOUS! (I served with white rice)

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4 users found this review helpful

Reviewer:

Marie

Reviewed: Jan. 4, 2012

Excellent! I added crumbled feta as well. Just delicious.

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2 users found this review helpful

Reviewer:

akp2889

Reviewed: Dec. 10, 2011

A great alternative to italian meatballs!

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2 users found this review helpful

Reviewer:

albe

Cooking Level: Intermediate

Reviewed: Oct. 29, 2011

Mmmmmmm! This brings back fond childhood memories. My Dad used to make these and I'm so happy to have found the recipe. These taste exactly like I remember.

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2 users found this review helpful

Reviewer:

Elle

Reviewed: Aug. 24, 2009

i really like this recipe...i follow the recipe as is..i fried them at suggested temperature and i had no problem. the only thing i change was i used 1lb grounded pork and 1lb grounded beef. i didn't use lemon zest and i added a teaspoon of oregano..and they came great.. i hope this helps out people who are afraid to fried this meatballs...

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7 users found this review helpful

Reviewer:

Tinak

Reviewed: May 13, 2009

I love this recipe, but i don't add any potato to it. Instead of frying, i bake them in the oven for 30mins at 350F, if they were cold to start with.

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19 users found this review helpful

Reviewer:

Deb

Reviewed: Apr. 11, 2009

These meatballs are DELICIOUS, but very greasy. And it's hard to not burn them at the temperature suggested. My thermometer said 275 degrees, and I still couldn't get them both cooked through and not burned. I baked the second half of the batch at about 400 degrees for maybe 30 minutes. I also didn't have any parsley or lemon. I'm excited to include those ingredients next time.

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5 users found this review helpful

Reviewer:

timmay!

Reviewed: Mar. 22, 2009

Yum!!!! I grilled on the Foreman rather than frying (cut a large potato in half and set the pieces upright in the bottom corners to keep the lid from smashing the meatballs) and served with spaghetti noodles tossed with garlic oil and basil. My husband loved them!!!!

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9 users found this review helpful