Fried Meatballs with Feta and Herbs

Introduction

You mix soaked stale bread, ground meat, finely grated onion, feta, parsley, and mint, then fry 1 inch-thick patties until the outside is browned and crisp. The result is a pan-fried meatball with a tender center and a salty herb note from the cheese and oregano. It works for a straightforward dinner with mashed potatoes or for make-ahead lunches.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 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

Soak bread in water and squeeze hard to drain.

Combine soaked bread, ground meat, bread crumbs, oil or melted butter, onion, cheese, parsley, salt, pepper, and mint, and mix thoroughly.

Form mixture into 1 inch-thick patties, then sprinkle with salt, pepper, and oregano.

Roll in flour and fry in hot oil.

Serve hot with French fries or mashed potatoes.

Variations

• Change the ground meat to lamb if you want a fuller, richer flavor that stands up well to the mint and feta.
• Replace the parsley with dill for a sharper herbal finish that leans more heavily into the cheese.
• Shape the mixture into smaller meatballs instead of 1 inch-thick patties if you want more browned surface area and faster frying.
• Swap the flour coating for fine bread crumbs if you want a rougher, crunchier crust.
• Use melted butter instead of oil in the meat mixture for a slightly rounder, richer flavor.

Tips for Success

• Squeeze the soaked bread very hard before mixing; extra water makes the patties loose and harder to fry cleanly.
• Finely grate the onion so it blends into the meat mixture instead of leaving wet chunks that can weaken the patties.
• Mix the ground meat mixture until it looks evenly combined, but stop once it holds together; overmixing can make the texture dense.
• Heat the oil well before frying so the flour coating sets quickly and the patties do not absorb too much oil.
• Keep the patties at about 1 inch thick so they brown outside before the center overcooks.

Storage and Reheating

Store cooled patties in an airtight container in the fridge for up to 3 days. If you want to freeze them, place them in a freezer-safe container with parchment between layers and keep for up to 2 months.

Reheat in a skillet over medium heat with a small amount of oil for 2–3 minutes per side, or in a 350°F oven for about 10 minutes until heated through. You can also use the microwave for convenience, but the crust will soften.

FAQ

What type of ground meat works best here?

Beef and lamb both work well because they stay juicy and match the feta and herbs. If you use a leaner meat, the patties may be slightly firmer and less rich.

Can you make the mixture ahead of time?

Yes, you can mix and shape the patties up to 1 day ahead. Keep them covered in the fridge and flour them just before frying.

Why are the patties falling apart in the pan?

The bread was likely too wet, or the oil was not hot enough when the patties went in. Make sure the soaked bread is well squeezed and the coating hits hot oil immediately.

Can you make these gluten-free?

Yes, if you use gluten-free bread, gluten-free bread crumbs, and a gluten-free flour blend for coating. The texture stays close to the original, though the crust may be slightly less crisp.