Air-Fryer Keftedes
13
- Prep Time15 min
- Total Time35 min
- Makes16 meatballs
Produced by Stephanie Han Kim, Photography by Christie Vuong,Food Styling by Ashley Denton, Prop Styling by Madeleine Johari.
Greek meatballs are the stars of meze plates for good reason. The combination of rich, spiced meat and a cooling dollop of tzatziki or a luxurious smear of hummus can’t be beaten. These aromatic herbed lamb keftedes are bolstered with bulgur—the cracked wheat used in tabbouleh—for bounce and texture.—Tara O'Brady
Ingredients
1/2 cup medium bulgur
1/4 cup loosely packed flat-leaf parsley leaves, minced
4 mint leaves, minced
2 tsp cumin
1 tsp coriander
1 tsp dried oregano
1 tsp salt
1 red onion, coarsely grated
2 garlic cloves, finely grated
450 g ground lamb
1/2 cup all-purpose flour
Chopped parsley, for garnish (optional)
Instructions
Cook bulgur following package directions. Drain, then combine with minced parsley, mint, cumin, coriander, oregano and salt in a large bowl. Stir in onion and garlic.
Add lamb. With clean hands or a wooden spoon, break up lamb and stir into bulgur mixture. Cover and refrigerate until chilled, about 1 hr or up to 8 hrs.
Preheat an air fryer to 400F. Sprinkle flour on a shallow plate. With clean hands, roll lamb mixture into 16 balls (about 3 tbsp each). Roll each ball in flour, shaking off any excess. (Add more flour to plate if needed.)
Spray air-fryer basket or tray with oil. Add meatballs, leaving space between them to encourage browning. Lightly spray meatballs with oil. Air-fry until golden-brown and no longer pink in centre, 18 to 20 min.
Garnish with chopped parsley, and season with more salt, if desired. Serve with lemon wedges and tzatziki as an appetizer or with turmeric rice and Greek salad as a main.
Kitchen tip
You can replace the bulgur with 4 slices of white bread, torn up and moistened in 1⁄2 cup milk.
Find more new delicious meatball recipes.
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