Keftedes (Greek Meatballs) Recipe

Introduction

Keftedes (κεφτέδες) are traditional Greek meatballs made with ground meat, fragrant herbs like mint and parsley, and spices. They’re commonly served as part of a mezze platter with pita, tzatziki, lemon, and salad — or as a tasty main course.

Ingredients

• 500 g (1.1 lb) ground beef or a mix of beef and pork
• 1 small onion, finely grated
• 2–3 cloves garlic, minced
• 1 cup breadcrumbs (or 2–3 slices stale bread soaked in milk and squeezed)
• 1 large egg
• 2–3 tbsp fresh parsley, finely chopped
• 1–2 tbsp fresh mint, finely chopped (optional)
• 1 tsp dried oregano
• Salt, to taste
• Black pepper, to taste
• Flour, for dredging
• Olive oil or vegetable oil, for frying

Optional for Serving:

• Lemon wedges
• Tzatziki sauce
• Pita bread
• Greek salad or roasted potatoes

Instructions

1. Prepare the Meat Mixture
In a large bowl, combine ground meat, grated onion, garlic, breadcrumbs, egg, parsley, mint, oregano, salt, and pepper. Mix gently until evenly combined—avoid overmixing to keep meatballs tender.

2. Shape the Meatballs
Take small portions of the mixture (about 1–1.5 inches) and roll into balls. Lightly dredge each in flour, shaking off excess.

3. Fry the Keftedes
Heat oil in a skillet over medium heat. Fry meatballs in batches for 3–5 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Alternative: Bake at 200 °C (390 °F) for 20–25 minutes, turning halfway for a lighter version.

4. Serve
Serve hot with lemon wedges, tzatziki, pita bread, or a Greek salad.

Tips & Variations

• Soak stale bread instead of using dry breadcrumbs for extra moist keftedes.
• Refrigerate the mixture for 30 minutes before shaping to help the meatballs hold their shape.
• Add a splash of lemon juice to the mixture for brighter flavor.
• Pipe the filling with a star tip if making mini meatballs for a fancy presentation.

Storage

Refrigerator: Store cooked keftedes in an airtight container for up to 2–3 days.
Freezer: Shape uncooked meatballs and freeze on a tray, then transfer to a freezer bag. Cook straight from frozen.

FAQs

Why are they called keftedes?
“Keftedes” is the Greek word for meatballs, traditionally seasoned with herbs and spices.

Can I make them vegetarian?
Yes! Substitute meat with mashed chickpeas, lentils, or vegetables combined with breadcrumbs and herbs.

Can I bake instead of fry?
Yes, bake at 200 °C (390 °F) for 20–25 minutes, turning halfway through.

Can I prepare them ahead of time?
Yes, the mixture can be prepared and refrigerated for a few hours before cooking.

How can I keep them moist?
Use soaked bread instead of dry breadcrumbs, avoid overmixing, and refrigerate before shaping.