Fried Meatballs with Feta and Mint

Introduction

These fried meatballs use soaked stale bread, finely grated onion, and feta to keep the inside tender while the flour coating turns crisp in hot oil. Mint, parsley, and oregano keep the flavor bright and savory instead of heavy. You can get them on the table in about 35 minutes, which makes them practical for a weeknight dinner with fries or mashed potatoes.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4

Ingredients

• 1 slice stale bread
• 1 lb ground meat
• 1 small onion, finely-grated
• 2 tablespoons chopped feta cheese
• 2 tablespoons bread crumbs
• 2 tablespoons oil or melted butter
• 1 tablespoon chopped parsley
• Salt
• Pepper
• Mint
• Oregano
• 1 cup flour
• 1 cup oil (olive oil recommended)

Instructions

1. Soak bread in water and squeeze hard to drain.
2. Combine soaked bread, ground meat, bread crumbs, oil or melted butter, onion, cheese, parsley, salt, pepper, and mint, and mix thoroughly.
3. Form mixture into 1 inch-thick patties, then sprinkle with salt, pepper, and oregano.
4. Roll in flour and fry in hot oil.
5. Serve hot with French fries or mashed potatoes.

Variations

• Use ground lamb instead of a milder ground meat for a richer flavor and softer texture.
• Replace parsley with dill if you want a sharper herbal note that leans more Mediterranean.
• Swap the flour coating for fine bread crumbs to get a thicker, crunchier crust after frying.
• Shape the mixture into smaller meatballs instead of 1 inch-thick patties if you want more browned surface and a slightly shorter frying time.

Tips for Success

• Squeeze the soaked bread very well so the mixture stays firm enough to shape and fry cleanly.
• Finely grate the onion as written; larger pieces release more water and can make the patties loosen in the oil.
• Mix the meat mixture thoroughly so the bread crumbs, herbs, and feta are evenly distributed and the patties hold together.
• Heat the oil fully before frying; if the oil is too cool, the flour coating absorbs oil instead of crisping.
• Fry in batches so the patties have space around them and the oil temperature stays steady.

Storage and Reheating

Store cooled meatballs in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer until firm, then transfer to a freezer-safe container or bag for up to 2 months.

Reheat in a 375°F oven for 10 to 12 minutes, or until heated through and the outside crisps again. You can also reheat them in a skillet over medium heat for a few minutes per side. The microwave works for speed, but the coating will soften.

FAQ

Can you make the meat mixture ahead of time?

Yes. Mix it up to 24 hours ahead and keep it covered in the fridge, then form, coat, and fry when ready.

Why use both soaked bread and bread crumbs?

The soaked bread keeps the inside tender, while the bread crumbs help bind the mixture and manage moisture.

Can you bake these instead of frying?

Yes. Bake them at 425°F for about 15 to 20 minutes, turning once, but expect a drier surface and less crisp crust than frying.

Can you make these without gluten?

Yes. Use gluten-free bread, gluten-free bread crumbs, and a gluten-free flour for coating. The texture stays close, though the crust may be slightly less crisp.