These tender Greek meatballs (Keftedes) are a beloved Mediterranean appetizer that brings authentic taverna flavors to your table.
Perfectly seasoned and delicately fried until golden brown, each bite-sized morsel delivers a satisfying blend of herbs and aromatics.
Ready in just 90 minutes, this traditional recipe yields 40 flavorful pieces that are ideal for parties or family gatherings, while keeping things light at just 63 calories per meatball.
Ingredients for Greek Meatballs (Keftedes)
Meats: 500g ground beef and 200g ground pork for perfect juicy texture
- Aromatics: Grated red onion and minced garlic for authentic Greek flavor
- Binding agents: 150g water-soaked stale bread (squeezed) and 1 large egg
- Fresh herbs: Chopped parsley and spearmint (or regular mint) for Mediterranean flair
- Liquids: 2 tbsp olive oil and 1½ tbsp red wine vinegar for moisture
- Seasonings: Oregano, salt, and pepper for traditional taste
- Coating: All-purpose flour for dredging
- Cooking: Oil for frying
Step-by-Step Instructions
- Mixing: Combine all ingredients in a large bowl, mix thoroughly with hands for 5-10 minutes until well blended
- Resting: Cover bowl with plastic wrap and refrigerate for 1 hour to enhance flavors
- Shaping: Form walnut-sized meatballs from the chilled mixture
- Preparation: Lightly coat meatballs in flour if frying, shake off excess
- Cooking Option 1: Fry in batches of 10-15 until golden brown on all sides
- Cooking Option 2: Bake at 200°C for 20 minutes, flipping halfway through (healthier option)
- Serving: Enjoy as appetizer with tzatziki sauce and pita bread, or as main course with basmati rice and Greek salad
Cooking Techniques
Hey there! You’ve got two fantastic ways to make these tasty Greek meatballs. The classic method is frying, which gives you that amazing golden-brown crust everyone loves.
If you’re frying, keep the oil at medium heat – not too hot, not too cold. A good trick is to test with one meatball first – it should gently sizzle when it hits the oil.
Want a lighter version? The oven method is your friend! Baking these meatballs gives you all the flavor with less oil.
Just skip the flour coating when baking – they’ll come out beautifully browned and perfectly cooked through.
Make-Ahead Tips
These keftedes are perfect for making in advance! You can mix and shape the meatballs, then store them raw in the fridge for up to 24 hours.
Already cooked them? They’ll stay fresh in an airtight container in the fridge for 3-4 days. Just warm them up in a low-heat oven until they’re heated through.
Serving Ideas
In Greece, we love serving keftedes as part of a meze spread – that’s like a table full of small, shared dishes.
Set them out with warm pita bread and cool tzatziki sauce for dipping. Making them for dinner?
They’re amazing with fluffy basmati rice and a chunky Greek salad on the side. For a fun twist, try them in a pita wrap with tomatoes, onions, and a drizzle of tzatziki!
Greek Meatballs (Keftedes)
Equipment
- Large bowl
- Frying pan
Ingredients
Meatball Mixture
- 500 g ground beef (18 ounces)
- 200 g ground pork (7 ounces)
- 1 medium red onion grated
Instructions
- To prepare this traditional Greek meatballs recipe (keftedes), add all the ingredients into a large bowl and mix well (for about 5-10 minutes), squeezing with your hands, to allow the flavours to blend. Cover the bowl with some plastic wrap and let it rest in the fridge for 1 hour.
- Turn the mixture for the keftedes out of the fridge and roll into meatballs the size of a walnut (or bigger if you prefer). If you’re frying them, dredge the rolled meatballs lightly in flour making sure to shake off any excess.