Greek Meatballs (Keftedes)
Ingredients
- 1 red onion
grated
- 500g / 1 lb beef mince
ground beef
- 200g / 6.5oz pork mince
or more beef, ground pork
- 2 garlic cloves
minced
- 1 cup / 60g panko breadcrumbs
or use normal
- 1 egg
- 1/4 cup fresh parsley
finely chopped
- 6 large mint leaves
finely chopped, spearmint if you can, it's authentic
- 1/2 tsp dried oregano
- 1 tbsp extra virgin olive oil
- 3/4 tsp salt
- Black pepper
- 1/2 cup flour any white
- 3 tbsp olive oil
- Finely chopped parsley optional
for garnish
- Tzatziki or Greek yoghurt
Note 5
Directions
- 1
- 2
Grate the onion straight into a large bowl, then add remaining Meatball ingredients. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
- 3
Optional: Refrigerate for 1 hour - makes them easier to roll + retains round shape when cooking.
- 4
Measure out heaped tablespoons and dollop onto a work surface - should make around 32 - 35. Then roll into balls.
- 5
Heat most of the oil in a large skillet over medium high heat (medium if you have a strong gas stove). Use enough oil to cover the surface of the skillet.
- 6
Cook in 2 to 3 batches: Dredge meatballs lightly in flour, shaking off excess, then place in the skillet. Roll them around and cook for 5 - 6 minutes, until nicely browned all over. Remove onto plate, cover to keep warm and repeat with remaining meatballs.
- 7
BAKING: Alternatively, spray generously with oil (preferably olive oil) then bake at 180C/350F for 20 minutes or until browned. The pan frying method is the traditional way and the meatballs are slightly juicier.
- 8
Serve as a starter as part of a mezze platter with pita bread and tzatziki, or make dinner plates by adding a salad like a Greek Salad!
Greek Meatballs (Keftedes)
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About this Recipe
Craving the vibrant taste of the Mediterranean? These Greek Meatballs (Keftedes) deliver beautifully juicy, flavour-packed bites with that irresistible crispy surface you dream of. Skip the endless search for an authentic recipe and dive into a dish that's both comforting and truly special.
What sets these Keftedes apart is the perfect balance of fresh herbs—finely chopped mint and parsley alongside aromatic dried oregano—which infuses the meat with an authentic Greek essence. The thoughtful combination of beef and pork mince ensures a wonderfully tender interior, while a quick pan-fry gives them their signature slightly crispy surface.
Prepare for an explosion of traditional Greek flavors in every bite. You'll find these Keftedes incredibly juicy and tender on the inside, beautifully contrasted by their golden-brown, slightly crispy surface. The subtle sweetness of grated red onion, pungent garlic, and earthy oregano are brightened by fresh parsley and the distinctive cool whisper of mint, making for a truly memorable dish that transports you straight to the Greek islands. This recipe delivers a truly satisfying experience for any home cook looking to explore classic Greek cuisine.
This recipe is wonderfully adaptable to your pantry and preferences. While the blend of beef and pork mince offers the best texture, feel free to use all beef mince or even incorporate lamb for a richer flavor. If you don't have panko, regular breadcrumbs work just as well, and remember, spearmint is the most authentic choice for that refreshing mint note.
Serve these delightful Greek Meatballs as a savory appetizer, part of a meze spread, or as a comforting main course alongside creamy tzatziki or a dollop of Greek yoghurt.