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Keftedes

Linda M. Harris
Keftedes are traditional Greek meatballs that are crispy on the outside and tender on the inside.
Made with a blend of ground meat, fresh herbs, and spices, these savory meatballs are often served with tzatziki sauce, pita bread, or a Greek salad.
Perfect for any occasion, Keftedes can be served as an appetizer, part of a mezze platter, or a satisfying main course.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, Main Course
Cuisine Greek, Mediterranean
Servings 6 Servings
Calories 200 kcal

Equipment

  • 1 large mixing bowl
  • 1 frying pan (preferably non-stick, 10-12 inches in diameter)
  • 1 baking sheet (for baking option)
  • 1 spatula or tongs
  • 1 meat thermometer (optional, for checking internal temperature)
  • 1 large spoon or ice cream scoop (for shaping meatballs)

Ingredients
  

  • 1 lb 450 g ground beef (or a mix of beef and pork)
  • ½ cup 50 g breadcrumbs (fresh or dried)
  • 2 large eggs
  • 2 cloves garlic minced
  • 1 small onion finely chopped
  • 2 tbsp fresh oregano chopped (or 1 tbsp dried)
  • 1 tbsp fresh mint chopped (or 1 tsp dried)
  • ½ tsp ground cinnamon optional
  • 1 tsp salt
  • ½ tsp black pepper
  • 2-3 tbsp olive oil for frying
  • 1 lemon optional, for garnish
  • Tzatziki sauce optional, for serving
  • Pita bread or Greek salad optional, for serving

Instructions
 

Prepare the Meat Mixture

  • In a large mixing bowl, combine the ground meat, breadcrumbs, eggs, minced garlic, chopped onion, oregano, mint, cinnamon (if using), salt, and black pepper.
    Mix well until the ingredients are evenly incorporated.

Shape the Meatballs

  • Using your hands, scoop out portions of the mixture and roll them into balls about 1-1½ inches in diameter.
    For more uniform meatballs, you can use a spoon or ice cream scoop to portion out the mixture.

Cook the Keftedes

  • Frying: Heat 2-3 tablespoons of olive oil in a large frying pan over medium-high heat.
    Once the oil is hot, carefully add the meatballs, being careful not to overcrowd the pan.
    Fry the meatballs in batches for 5-6 minutes on each side, or until golden brown and cooked through.
  • Baking: Preheat the oven to 375°F (190°C).
    Place the meatballs on a baking sheet lined with parchment paper.
    Bake for 20-25 minutes, turning halfway through, until golden brown and cooked through.

Serve

  • Serve the Keftedes hot with a squeeze of lemon, a side of tzatziki sauce, pita bread, or Greek salad. Enjoy!

Notes

  • You can use any combination of ground meats, such as lamb, pork, or beef, for this recipe. Each choice will slightly alter the flavor and texture.
  • If you'd like to make this dish ahead of time, you can prepare the meatball mixture and refrigerate it for up to 24 hours before shaping and cooking.
  • Keftedes can be baked instead of fried for a healthier alternative. Baking them results in a slightly different texture but still yields a tasty outcome.
  • To store leftovers, refrigerate the Keftedes in an airtight container for up to 4 days or freeze for up to 3 months.
Keyword Keftedes