Keftedes – Greek Meatballs Recipe – Greek Special
Keftedes are traditional Greek meatballs known for their aromatic herbs, crispy exterior, and juicy center. Typically made with ground beef or a beef-lamb blend, they’re flavored with mint, oregano, garlic, and onion. Often served as part of a meze platter or alongside tzatziki and pita, these savory bites bring Mediterranean comfort to your table.
- Prep Time20 min
- Cook Time15 min
- Total Time35 min
Keftedes – Greek Meatballs Ingredients:
- 500g (1.1 lbs) ground beef or beef-lamb mix
- 1 small onion, grated
- 2 garlic cloves, minced
- 1/2 cup fresh breadcrumbs
- 1 egg
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint (or 1 tsp dried mint)
- 1 tsp dried oregano
- 1 tbsp red wine vinegar or lemon juice
- Salt and pepper, to taste
- All-purpose flour, for coating
- Olive oil, for frying
Optional Serving:
- Tzatziki sauce
- Lemon wedges
- Pita bread
Make the Mixture:
In a large bowl, combine the ground meat, grated onion, garlic, breadcrumbs, egg, parsley, mint, oregano, vinegar (or lemon juice), salt, and pepper. Mix well until fully combined.
Chill:
Cover the mixture and refrigerate for 30 minutes to help the flavors develop and the meatballs hold their shape.
Shape the Meatballs:
Roll the mixture into small balls (about the size of a walnut). Lightly coat each meatball in flour.
Fry:
Heat olive oil in a skillet over medium heat. Fry the meatballs in batches until golden brown and cooked through, turning occasionally (about 8–10 minutes total).
Serve:
Drain on paper towels and serve warm with tzatziki, lemon wedges, and warm pita if desired.
Recipe Notes :
Bread Crumbs Tip : Fresh breadcrumbs work best for moisture, but panko or dry crumbs can be used with a splash of milk.
Herb Swap : Fresh herbs give the best flavor, but dried versions work too—just use a little less.
Baking Option : For a lighter version, bake at 200°C (400°F) for 20–25 minutes, flipping halfway through.
Make Ahead : Prepare and refrigerate the raw mixture or shaped meatballs up to 24 hours in advance.
Freezer-Friendly : Freeze uncooked or cooked meatballs. Thaw and reheat in the oven or skillet.
