GREEK MEATBALLS - KEFTEDES
⏲ Prep time ⏲ Cooking time Difficulty level Portions
30 min 25 min ★☆☆☆☆ 10
Ingredients
Meatball mixture
• Beef mince (or 50/50 beef–pork) — 1,200 g
• Onion, very finely grated — 200 g
• Garlic, minced — 12 g
• Stale bread, crusts removed — 120 g
• Milk (to soak bread) — 120 g
• Eggs — 100 g (≈2 medium)
• Fresh parsley, chopped — 20 g
• Fresh mint, chopped — 10 g
• Dried oregano — 4 g
• Fine salt — 16 g
• Black pepper — 3 g
• Olive oil (mixed into the meat) — 20 g
For shaping & frying
• Flour for dusting — 40 g
• Olive oil or neutral oil for frying — 600–800 g (not absorbed, but needed for depth)
Optional serving
• Lemon wedges — 1–2 lemons
• Tzatziki or yoghurt dip — as desired
Cooking instructions
1. Prepare the mixture
Soak the bread in milk until soft, then squeeze out excess.
Combine mince, grated onion, garlic, soaked bread, eggs, herbs, oregano, salt, pepper, and olive oil.
Mix gently until cohesive but not overworked.
Chill 20–30 minutes to firm up and develop flavour.
2. Shape and fry
Roll into walnut‑sized balls (≈35–40 g each).
Dust lightly in flour.
Fry at 170–175°C for 4–5 minutes, turning until golden and cooked through.
Drain on paper towels.
3. Serve
Squeeze lemon over the hot meatballs.
Serve with tzatziki, pita, or a simple tomato–cucumber salad.
Chef ’s Notes
• Grated onion is essential: it adds moisture and sweetness without chunks.
• Bread > breadcrumbs: soaked bread keeps keftedes soft and springy.
• Mint is classic and gives the unmistakable Greek aroma—don’t skip it.
• Chilling the mixture prevents the meatballs from breaking during frying.
• For a lighter version, bake at 200°C for 15–18 minutes, brushing lightly with oil.
• For extra flavour, add a pinch of ground cumin (not traditional everywhere, but used in some regions).
• Serve immediately—keftedes lose crispness as they sit.
