Greek Cuisine

Keftedes – Greek Meatballs Recipe – Greek Special

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Keftedes – Greek Meatballs Recipe – Greek Special

Keftedes, or Greek meatballs, are a beloved dish in Mediterranean cuisine, known for their juicy texture and aromatic flavors. Made with ground beef or a beef-lamb blend, these meatballs are seasoned with fresh parsley, mint, oregano, and garlic. Often served as part of a meze platter, they pair wonderfully with tzatziki and warm pita bread. Whether enjoyed as an appetizer or main course, Keftedes bring a taste of Greece 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:

1

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:

2

Cover the mixture and refrigerate for 30 minutes to help the flavors develop and the meatballs hold their shape.

Shape the Meatballs:

3

Roll the mixture into small balls (about the size of a walnut). Lightly coat each meatball in flour.

Fry:

4

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:

5

Drain on paper towels and serve warm with tzatziki, lemon wedges, and warm pita if desired.

Recipe Notes :

Breadcrumbs Tip: Fresh breadcrumbs help retain moisture in the meatballs. If using dry breadcrumbs, consider adding a splash of milk to the mixture.

Herb Variations: While fresh herbs provide the best flavor, dried herbs can be used as substitutes; just reduce the quantity slightly.

Baking Option: For a lighter version, bake the meatballs at 200°C (400°F) for 20–25 minutes, flipping halfway through.

Make-Ahead Tip: Prepare and refrigerate the raw mixture or shaped meatballs up to 24 hours in advance to save time.

Freezing Tip: Keftedes can be frozen either cooked or uncooked. Thaw and reheat in the oven or skillet when ready to serve.

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