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Greek Meatballs (Keftedes)
Crispy fried meatballs with mint and oregano, a beloved Greek taverna classic.
Keftedes are the quintessential Greek meatballs - crispy on the outside, tender and juicy within, and packed with the flavors of fresh herbs, onion, and warm spices. Unlike Italian meatballs served in sauce, keftedes are typically fried and served as a meze or main course, often at room temperature.
Our keftedes start with a mixture of beef and pork, which we combine with soaked bread, grated onion, fresh mint, and dried oregano. The bread keeps the meatballs incredibly moist while the herbs give them that distinctively Greek character. We shape them into slightly flattened ovals - the traditional shape that ensures even cooking and maximum crispy surface area.
Fried until golden brown and served with a squeeze of lemon and cooling tzatziki on the side, these meatballs are irresistible. They're just as good at room temperature, making them perfect for picnics or as part of a meze spread.
Our keftedes start with a mixture of beef and pork, which we combine with soaked bread, grated onion, fresh mint, and dried oregano. The bread keeps the meatballs incredibly moist while the herbs give them that distinctively Greek character. We shape them into slightly flattened ovals - the traditional shape that ensures even cooking and maximum crispy surface area.
Fried until golden brown and served with a squeeze of lemon and cooling tzatziki on the side, these meatballs are irresistible. They're just as good at room temperature, making them perfect for picnics or as part of a meze spread.
Prep: 30 mins + chilling
Cook: 20 mins
Serves: 6-8
Easy
Ingredients
500g ground beef
250g ground pork
1 large onion, grated and squeezed dry
2 slices stale bread, soaked in water
2 eggs
3 tbsp fresh mint, chopped
1 tbsp dried oregano
3 cloves garlic, minced
1/2 tsp cumin
1 tsp salt
1/2 tsp pepper
Flour for dredging
Oil for frying
250g ground pork
1 large onion, grated and squeezed dry
2 slices stale bread, soaked in water
2 eggs
3 tbsp fresh mint, chopped
1 tbsp dried oregano
3 cloves garlic, minced
1/2 tsp cumin
1 tsp salt
1/2 tsp pepper
Flour for dredging
Oil for frying
Instructions
1. Squeeze excess water from soaked bread and crumble into a large bowl.
2. Add ground meats, onion, eggs, mint, oregano, garlic, cumin, salt, and pepper. Mix well with hands until combined.
3. Cover and refrigerate for at least 1 hour (overnight is better).
4. Shape mixture into oval patties about 5cm long. Lightly dredge in flour.
5. Heat oil (1 inch deep) in a large skillet over medium-high heat.
6. Fry meatballs in batches for 3-4 minutes per side until golden brown and cooked through.
7. Drain on paper towels. Serve hot or at room temperature with lemon wedges and tzatziki.
2. Add ground meats, onion, eggs, mint, oregano, garlic, cumin, salt, and pepper. Mix well with hands until combined.
3. Cover and refrigerate for at least 1 hour (overnight is better).
4. Shape mixture into oval patties about 5cm long. Lightly dredge in flour.
5. Heat oil (1 inch deep) in a large skillet over medium-high heat.
6. Fry meatballs in batches for 3-4 minutes per side until golden brown and cooked through.
7. Drain on paper towels. Serve hot or at room temperature with lemon wedges and tzatziki.
