Greek
Keftedes
These Greek meatballs are fragrant with mint, oregano, onion, and a little vinegar, then lightly floured and fried until crisp outside and tender within. Serve them warm with lemon wedges, tzatziki, and a simple village salad.
Watch it madeDelicious Boutique Kitchen · 8:02
Ingredients
- Ground beef and pork mix300g
- Stale country bread, crust removed50g
- Milk or water, for soaking1/3 cup
- Small yellow onion, finely grated1
- Garlic clove, minced1
- Egg1 small
- Fresh mint, finely chopped2 tbsp
- Fresh parsley, finely chopped1 tbsp
- Dried Greek oregano1 tsp
- Red wine vinegar1 tsp
- Extra virgin olive oil1 tbsp
- Fine sea salt3/4 tsp
- Freshly ground black pepper1/4 tsp
- All-purpose flour, for dredging1/3 cup
- Olive oil, for frying3/4 cup
- Lemon wedges, for serving2
Method
- Soak the stale bread in the milk or water for 5 minutes, then squeeze it very dry and crumble it into a mixing bowl.
- Add the ground meat, grated onion with its juices, garlic, egg, mint, parsley, oregano, red wine vinegar, extra virgin olive oil, salt, and pepper.
- Knead the mixture by hand for 3 to 4 minutes until sticky and cohesive, which helps the keftedes hold together and stay tender.
- Cover the bowl and refrigerate the mixture for at least 30 minutes to let the herbs perfume the meat.
- Shape the mixture into 12 small meatballs, about the size of a walnut.
- Spread the flour on a plate and roll each meatball lightly in it, shaking off any excess.
- Heat the olive oil in a heavy skillet over medium-high heat until shimmering but not smoking.
- Fry the keftedes in batches, turning often, for 5 to 7 minutes until deeply browned all over and cooked through.
- Transfer to a paper towel-lined plate and let them rest for 2 minutes.
- Serve warm with lemon wedges, tzatziki, and salad or fried potatoes.
Common questions
Can I substitute the beef and pork mix in keftedes?
Yes. All-beef works, but the meatballs are usually a bit firmer and less juicy. For a lighter version, use lamb or turkey, though you may need extra olive oil and a little more bread to keep them tender.
How long should I chill the mixture before shaping and frying?
At least 30 minutes, and up to 2 hours is fine. Chilling firms the mixture, makes shaping easier, and helps the herbs and garlic blend into the meat. Don’t skip it if the mixture feels loose.
What are the most common mistakes when making keftedes?
Overmixing, adding too much soaked bread, and frying over heat that’s too high are the biggest issues. Overmixing makes them dense, too much bread makes them mushy, and high heat burns the outside before the center cooks.
How should I store leftover keftedes, and can I freeze them?
Store cooked keftedes in an airtight container in the fridge for up to 3 days. Freeze cooked or uncooked meatballs in a single layer, then bag them for up to 3 months. Thaw in the fridge before reheating or cooking.
What should I serve with keftedes?
They’re great with tzatziki, lemon wedges, Greek salad, roasted potatoes, or pita. For a simple meal, serve them with rice or crusty bread and extra red wine vinegar or olive oil for dipping.