Description
These Authentic Greek Meatballs, or Keftedes, are a beloved staple of Greek cuisine—juicy, herb-packed, and full of flavor. Traditionally made with ground meat, fresh herbs, and a touch of garlic, they’re ideal for summer gatherings or served as part of a mezze spread. Light, tender, and perfectly crisp on the outside, they pair wonderfully with tzatziki and a fresh Greek salad.
Ingredients
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500g (1 lb) ground beef or lamb
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1 small onion, grated
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2 cloves garlic, minced
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1/2 cup fresh parsley, finely chopped
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1/4 cup fresh mint leaves, chopped
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1 egg
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2 slices day-old bread, soaked in milk and squeezed dry
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1 tsp dried oregano
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Salt and black pepper, to taste
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Olive oil, for frying
Instructions
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In a large bowl, combine the ground meat, grated onion, garlic, parsley, mint, egg, soaked bread, oregano, salt, and pepper.
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Mix gently until all ingredients are fully combined—avoid overmixing to keep the meatballs tender.
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Cover the bowl and chill in the refrigerator for 30 minutes to firm up the mixture.
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Roll the mixture into walnut-sized balls.
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Heat olive oil in a skillet over medium heat. Fry the meatballs in batches, turning to brown all sides, for about 8–10 minutes or until cooked through.
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Drain on paper towels and serve hot or at room temperature with tzatziki and lemon wedges.
Notes
For extra flavor, try mixing beef and lamb together. You can also bake the meatballs in a 400°F (200°C) oven for 20 minutes for a lighter version. These meatballs are great in wraps, over rice, or added to a mezze platter with olives, feta, and grilled veggies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes