Keftedes (Greek Meatballs)

Why You’ll Love This Recipe

I love Keftedes because they pack plenty of flavor into a simple meatball. Fresh mint and parsley give me a brighter, more aromatic result than I get from many traditional meatball recipes, while garlic, onion, and oregano add savory Mediterranean flavor.

I also appreciate how versatile these meatballs are. I can serve them hot as a main course, make smaller meatballs for an appetizer platter, or tuck them into warm pita with vegetables and tzatziki.

Another advantage is that I can prepare the meatball mixture ahead of time. This makes Keftedes particularly convenient when I am entertaining or planning meals in advance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Keftedes

• 1 pound ground beef
• 1/2 pound ground pork
• 1 small onion, finely grated
• 3 garlic cloves, minced
• 1 large egg
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil

For Frying

• 1/2 cup all-purpose flour
• Vegetable or olive oil, as needed

For Serving

• Tzatziki sauce
• Lemon wedges
• Chopped fresh parsley
• Warm pita bread, optional
• Greek salad, optional

Directions

1. I place the breadcrumbs and milk in a large mixing bowl. I let them sit for about 5 minutes so the breadcrumbs can soften.
2. I add the ground beef, ground pork, grated onion, garlic, egg, parsley, mint, oregano, salt, black pepper, red wine vinegar, and olive oil.
3. I gently combine everything with my hands until the ingredients are evenly distributed. I avoid overmixing because I want my Keftedes to remain tender rather than becoming dense.
4. I cover the meat mixture and refrigerate it for about 20–30 minutes. I find that chilling makes the mixture easier to shape and gives the flavors time to come together.
5. I shape the mixture into small meatballs, using roughly 1 1/2 tablespoons of mixture for each one.
6. I spread the flour on a shallow plate and lightly roll each meatball in it. I shake away the excess flour so only a thin coating remains.
7. I pour enough oil into a large skillet to generously cover the bottom and heat it over medium to medium-high heat.
8. Working in batches, I add the meatballs without overcrowding the skillet. I fry them for about 6–8 minutes, turning occasionally, until they are evenly browned and completely cooked through.
9. I transfer the cooked Keftedes to a paper-towel-lined plate or wire rack to remove excess oil. For food safety, I make sure meatballs containing ground beef and pork reach an internal temperature of 160°F (71°C).
10. I serve the Keftedes hot with tzatziki, fresh lemon wedges, parsley, and warm pita bread.

Servings and Timing

I get approximately 24–28 small meatballs from this recipe, depending on how large I shape them. This gives me around 6 servings as part of a meal or more servings when I offer them as an appetizer.

• Servings: About 6
• Yield: Approximately 24–28 meatballs
• Prep time: 20 minutes
• Chilling time: 30 minutes
• Cook time: 20 minutes
• Total time: About 1 hour 10 minutes

I may need a little extra cooking time when frying the meatballs in several batches.

Variations

For all-beef Keftedes, I replace the pork with additional ground beef. I find the flavor is still delicious, although the beef-and-pork combination tends to give me especially juicy meatballs.

I can also use ground lamb for a richer Mediterranean flavor. Sometimes I combine lamb and beef to balance the stronger lamb flavor with the milder beef.

When I want a lighter cooking method, I bake the meatballs instead of frying them. I arrange them on a lightly greased baking sheet and bake at 400°F (200°C) until browned and fully cooked.

For extra freshness, I increase the amount of mint, parsley, or both. Fresh herbs are one of the defining flavors I enjoy most in Keftedes.

When I want a little heat, I add a pinch of crushed red pepper flakes or cayenne to the meat mixture.

I can also add a small amount of crumbled feta for a salty, creamy variation, even though I consider this more of a modern twist than a traditional preparation.

Storage/Reheating

I let leftover Keftedes cool before transferring them to an airtight container. I keep them refrigerated for up to 3–4 days.

When I want to reheat them, I place the meatballs in a 350°F (175°C) oven for about 10–15 minutes, or until thoroughly heated. I can also warm them gently in a skillet over medium-low heat.

For a quicker option, I reheat individual portions in the microwave. I cover the meatballs loosely so they retain more moisture while heating.

Keftedes also freeze well. I freeze the cooked and cooled meatballs in a freezer-safe container for up to 2–3 months. I prefer freezing them in individual portions so I can thaw only what I need.

FAQs

What are Keftedes?

Keftedes are Greek meatballs traditionally flavored with ingredients such as onion, garlic, parsley, mint, and oregano. I usually fry them until golden and serve them with lemon, tzatziki, pita, or other Mediterranean side dishes.

What meat do I use for Keftedes?

I like combining ground beef and pork because the mixture gives me flavorful, juicy meatballs. I can also use only beef or substitute lamb for some of the meat when I want a richer flavor.

Why do I chill the Keftedes mixture before cooking?

I chill the mixture because it helps the ingredients bind together and makes the meatballs easier for me to shape. The resting period also gives the herbs and seasonings additional time to flavor the meat.

Can I bake Keftedes instead of frying them?

Yes. When I want to use less oil, I bake the meatballs at about 400°F (200°C) until they are browned and fully cooked. I don’t get exactly the same fried exterior, but baking gives me an easy and delicious alternative.

What do I serve with Keftedes?

I love serving Keftedes with tzatziki, lemon wedges, pita bread, Greek salad, roasted potatoes, rice, or grilled vegetables. For an appetizer, I simply arrange the meatballs on a platter with tzatziki and lemon on the side.

Conclusion

Keftedes are one of my favorite ways to bring classic Greek flavors to a simple homemade meatball. The combination of juicy meat, garlic, onion, oregano, parsley, and fresh mint gives me meatballs that are savory, aromatic, and deliciously different from more familiar Italian-style versions.

Keftedes (Greek Meatballs)

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Keftedes are savory Greek meatballs made with beef, pork, garlic, onion, parsley, mint, and oregano, then fried until golden and juicy. Serve them with tzatziki, lemon wedges, and warm pita for a flavorful Mediterranean meal or appetizer.

• Author: Laura
• Prep Time: 20 minutes plus 30 minutes chilling
• Cook Time: 20 minutes
• Total Time: 1 hour 10 minutes
• Yield: About 6 servings, approximately 24–28 meatballs
• Category: Main Course
• Method: Pan Frying
• Cuisine: Greek
• Diet: Low Salt

Ingredients

• 1 pound ground beef
• 1/2 pound ground pork
• 1 small onion, finely grated
• 3 garlic cloves, minced
• 1 large egg
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil
• 1/2 cup all-purpose flour
• Vegetable or olive oil, as needed for frying
• Tzatziki sauce, for serving
• Lemon wedges, for serving
• Chopped fresh parsley, for serving
• Warm pita bread, optional
• Greek salad, optional

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Instructions

1. Place the breadcrumbs and milk in a large mixing bowl and let them sit for about 5 minutes to soften.
2. Add the ground beef, ground pork, grated onion, garlic, egg, parsley, mint, oregano, salt, black pepper, red wine vinegar, and olive oil.
3. Gently mix until the ingredients are evenly combined. Avoid overmixing so the meatballs remain tender.
4. Cover the meat mixture and refrigerate for 20–30 minutes to make it easier to shape and allow the flavors to develop.
5. Shape the chilled mixture into small meatballs, using approximately 1 1/2 tablespoons of mixture for each.
6. Spread the flour on a shallow plate. Lightly roll each meatball in the flour and shake off the excess.
7. Pour enough frying oil into a large skillet to generously cover the bottom and heat over medium to medium-high heat.
8. Working in batches without overcrowding the skillet, fry the meatballs for about 6–8 minutes, turning occasionally, until evenly browned and completely cooked through.
9. Transfer the cooked meatballs to a paper-towel-lined plate or wire rack to drain excess oil. Make sure the centers reach an internal temperature of 160°F (71°C).
10. Serve the Keftedes hot with tzatziki sauce, lemon wedges, fresh parsley, and optional warm pita bread or Greek salad.

Notes

• For all-beef Keftedes, replace the ground pork with an equal amount of ground beef.
• Ground lamb can replace some or all of the pork for a richer Mediterranean flavor.
• For a lighter cooking method, arrange the meatballs on a lightly greased baking sheet and bake at 400°F (200°C) until browned and fully cooked.
• Increase the fresh mint or parsley for a stronger herbal flavor.
• Add crushed red pepper flakes or cayenne for extra heat.
• A small amount of crumbled feta can be added for a salty, creamy variation.
• Store cooked Keftedes in an airtight container in the refrigerator for up to 3–4 days.
• Reheat in a 350°F (175°C) oven for about 10–15 minutes or gently in a skillet until thoroughly heated.
• Cooked and cooled Keftedes can be frozen in a freezer-safe container for up to 2–3 months.

Nutrition

• Serving Size: About 4–5 meatballs
• Calories: 410 kcal
• Sugar: 2 g
• Sodium: 590 mg
• Fat: 26 g
• Saturated Fat: 8 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.2 g
• Carbohydrates: 17 g
• Fiber: 1 g
• Protein: 27 g
• Cholesterol: 105 mg