Greek Meatballs (Keftedes) with Mint, Oregano and Lemon

Greek meatballs, called keftedes (κεφτέδες), are small, flattened meatballs flavoured with grated onion, fresh mint, parsley and dried oregano, then fried until crisp outside and juicy inside. They are a staple of Greek tavernas and family meze tables, served warm or at room temperature with lemon and tzatziki. The soaked bread and grated onion are the secret to their soft, tender texture.

Greek meatballs (keftedes) recipe

Serves: about 24 meatballs, 4–6 servings. Prep: 25 minutes, plus 30 minutes chilling. Cook: 15–20 minutes. Total: about 1 hour 15 minutes.

Ingredients

• 1 lb (450 g) ground beef, or half beef and half pork or lamb
• 1 medium onion, grated and lightly squeezed
• 2 slices day-old bread, crusts removed, soaked in water and squeezed (or ½ cup / 40 g dry breadcrumbs)
• 1 large egg
• 2 garlic cloves, grated
• 3 tbsp chopped fresh mint
• 3 tbsp chopped parsley
• 2 tsp dried Greek oregano, such as our dried Greek oregano
• 1 tbsp red wine vinegar or lemon juice
• 1 tbsp extra virgin olive oil, plus oil for frying
• 1 tsp salt and ½ tsp black pepper
• Plain flour, for dusting
• To serve: lemon wedges and tzatziki

Method

1. Mix all the ingredients except the flour and frying oil in a bowl. Knead with your hands for 2–3 minutes until the mixture is smooth and slightly sticky.
2. Cover and chill for at least 30 minutes, so the herbs flavour the meat and the meatballs hold their shape.
3. With wet hands, roll into balls the size of a walnut, about 1¼ inches (3 cm), then flatten them slightly.
4. Dust lightly in flour and shake off the excess.
5. Heat ¼ inch (5 mm) of olive oil in a frying pan over medium heat. Fry in batches for 6–8 minutes, turning, until browned outside and cooked through. A thermometer should read 160°F (71°C) in the centre.
6. Drain on paper towels and serve warm with lemon and tzatziki. To bake instead, brush with oil and bake at 400°F (200°C) for 18–20 minutes, turning once.

Tips for juicy keftedes

• Grate the onion. Grated onion melts into the meat and keeps it moist; squeeze it only lightly.
• Use soaked bread. Bread soaked in water and squeezed makes meatballs softer than dry breadcrumbs.
• Knead well. Working the mixture for a couple of minutes makes the texture smooth so the meatballs don’t crack.
• Chill before shaping. Thirty minutes in the fridge firms the mixture and lets the flavours develop.
• Don’t overcrowd the pan. Fry in batches so the oil stays hot and the outsides crisp.

Herbs and seasoning

Mint is the defining herb of Greek keftedes, giving them a fresh lift. Dried Greek oregano adds a warm, peppery depth; read why it differs from other oregano in our Greek oregano guide. Some families add a pinch of cumin, a splash of ouzo or a little grated tomato. If you run out of oregano, see our oregano substitutes.

Fried, baked or in sauce

Frying in olive oil is the traditional method and gives the best crust. Baking is easier for a crowd and uses less oil. For a saucy version, simmer browned keftedes in a tomato sauce with garlic, cinnamon and a bay leaf for 20 minutes; this is close to soutzoukakia, the cumin-spiced, oval meatballs from Smyrna cooked in tomato sauce. Whichever method you choose, the USDA lists 160°F (71°C) as the safe internal temperature for ground meat.

What to serve with Greek meatballs

• As meze, with tzatziki, olives and warm pita.
• As a main, with Greek lemon potatoes and a Greek salad.
• In a wrap, with tomato, onion and a spoonful of whipped feta.
• Cold the next day as a picnic snack.

Make ahead and storage

Shape the meatballs and keep them covered in the fridge for up to a day before cooking, or freeze them raw on a tray, then bag them; cook from frozen, adding a few minutes. Cooked keftedes keep for 3 to 4 days in the fridge; the USDA recommends reheating leftovers to 165°F (74°C).

For more everyday Greek cooking, see our gyro seasoning and Greek chicken marinade, browse the Greek pantry recipes, or visit the Greek oregano collection.

Sources

• USDA FSIS: Safe minimum internal temperature chart
• USDA FSIS: Leftovers and food safety

Greek meatballs: frequently asked questions