Greek Meatballs (Keftedes) — Baked or Fried

Table of contents:

How to Make Greek Meatballs (Keftedes)

Ingredients

(Makes 20-25 balls)

Meatballs:

• 17.5 oz (500 g) beef and pork mince mix
• ½ red onion, diced fine
• 2 garlic cloves, minced
• 1 cup breadcrumbs
• 1 egg
• ¼ cup fresh parsley, finely chopped
• 6 large mint leaves, finely chopped
• ½ teaspoon of ground fennel seeds
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• 2 tablespoons extra virgin olive oil
• Salt and black pepper (to taste)

For serving (optional)

• Pita bread
• Tzatziki (check out our easy-to-make Creamy Greek Tzatziki recipe) 
• Classic Greek garden salad with feta cheese

Equipment

• Large mixing bowl
• Large fry pan or skillet (if using stovetop method)
• Cooking tongs (if using stovetop method)
• Kitchen towel 
• Baking tray (if oven-baking your meatballs)
• Parchment paper (if oven-baking)

Instructions

Stovetop method

1. Add all meatball ingredients (except half of the breadcrumbs) to a large bowl. Use your hands to mix ingredients until combined. Add the remaining breadcrumbs as required to get the desired texture. The meatball mixture should stay clumped together when squeezed. 
2. Cover the meatball mixture and refrigerate for 1 hour (Note: this step is optional but it does help the balls stay together when cooking). 
3. Remove the mixture from the fridge and use your hands to gently squeeze and roll out balls in the palm of your hands (see video). It should make around 20-25 meatballs that are a round golf ball size or slightly smaller. 
4. Heat some oil in a skillet/pan and cook the meatballs in batches. Gently roll them around the pan as they cook so they brown evenly on all sides. They should take around 5 minutes on a high heat. Once done, transfer them to a plate with some kitchen towel to help drain off any excess oil.
5. Serve as a tasty meze platter with pita bread and tzatziki. 

Oven-baked method

1. Add all meatball ingredients (except half of the breadcrumbs) to a large bowl. Use your hands to mix ingredients until combined. Add the remaining breadcrumbs as required to get the desired texture. The meatball mixture should stay clumped together when squeezed. 
2. Cover the meatball mixture and refrigerate for 1 hour (Note: this step is optional but it does help the balls stay together when cooking). 
3. Remove the mixture from the fridge and use your hands to gently squeeze and roll out balls in the palm of your hands (see video). It should make around 20-25 meatballs that are a round golf ball size or slightly smaller. 
4. Preheat oven to 180°C/350°F. Add a layer of parchment paper to a baking tray. Lightly oil the paper and add the meatballs, spacing them around an inch/2.5 cm apart. Bake for around 10 minutes, turn meatballs, and bake for another 10 minutes or until browned. 
5. Serve as a tasty meze platter with pita bread and tzatziki.

Best Ground Mince Meat to Use

Use a combination of ground meats to get the most flavor in meatballs. We opted for a 50/50 mix of ground beef and pork meat. The beef mince has a slightly higher fat content compared to the pork mince and once cooked releases plenty of flavor into the meatballs, allowing them to be juicy and never dry. 

Ground Beef Minced Meat

When choosing your beef mince, you will typically have a few options available at the local supermarket or butcher. We opted for 80/20 lean beef mince for this recipe. 

• Ground beef (70% lean / 30% fat) made from brisket or shank.
• Ground chuck (80% lean / 20% fat) referred to as lean ground beef 
• Ground round (85% lean / 15% fat) made from the sirloin cut of beef. 

Ground Pork Minced Meat

As with beef, the fat content of pork mince will vary so check with your butcher or the packet if you’re after a leaner or fattier mince. Pork will usually have less saturated fat so can be considered a healthier choice from that perspective. 

Ground Lamb Minced Meat

Alternatively, you can use lamb mince. Lamb meat is a popular choice in Greek cooking and has a few subtle differences compared to ground beef or pork meat. Lamb tends to be slightly sweeter and often contains around 20% fat, but as with beef mince it does vary so check packaging to make sure you get what you want.

Herbs And Spices Used in Greek Cooking

Traditional Greek cooking uses a wide variety of fresh (and dried) herbs and spices and this recipe is a testament to a few of the most commonly used herbs. Mint (or spearmint) features prominently in many recipes and adds a delicious zing to recipes. Fennel and ground fennel seeds also add a subtle flavor that is similar to anise. Mediterranean herbs and spices

Of course, staples such as garlic, parsley, oregano, and salt and pepper are also used in dishes to enhance flavors. The result is a layering of spices and herbs that meld well with the mixture of ground meats.

What to Serve with Greek Meatballs

Traditional Greek meatballs (Keftedes) are a popular dish served in a meze in Greek cuisine. A meze is a combination of small dishes (similar to Spanish Tapas) and usually includes a hot or cold meat dish, grilled vegetable dishes, dips and spreads, bread, and cold dishes such as olives, or feta cheese. 

Unlike many other meatball recipes, Greek meatballs are not often served in a sauce. You can serve this meatball recipe hot or cold (it’s great for picnics) and we suggest serving it alongside some homemade tzatziki or some natural Greek yogurt. A Greek salad or some feta cheese also works well, as does some warm pita bread!

Nutrition Facts

Greek Meatballs (Keftedes) — Baked or Fried

Byron

Greek meatballs (known as Keftedes in Greece) are bite-sized portions of deliciousness. They are juicy, loaded with fresh Mediterranean herbs and spices offering plenty of flavor that will transport your tastebuds straight to Greece! We’ve got two easy cooking methods covered (pan-fried or oven-baked) and no matter how you cook them, they’re always great served as a meze plate alongside some tangy tzatziki dip and lots of fresh oven-baked pita bread.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Refrigerate time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Appetizer, meat, Mezze, Side Dish, Snack

Cuisine Greek, Mediterranean

Servings 25 meatballs

Calories 72 kcal

Equipment

• Large mixing bowl
• Large fry pan or skillet (if using stovetop method)
• Cooking tongs (if using stovetop method)
• Kitchen towel
• Baking tray (if oven-baking your meatballs)
• Parchment paper (if oven-baking)

Ingredients

  

Meatballs:

• 17.5 oz 500 g beef and pork mince mix
• ½ red onion diced fine
• 2 garlic cloves minced
• 1 cup breadcrumbs
• 1 egg
• ¼ cup fresh parsley finely chopped
• 6 large mint leaves finely chopped
• ½ teaspoon of ground fennel seeds
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• 2 tablespoons extra virgin olive oil
• Salt and black pepper to taste

For serving (optional)

• Pita bread
• Tzatziki check out our easy-to-make Creamy Greek Tzatziki recipe
• Classic Greek garden salad with feta cheese

Instructions

 

• Add all meatball ingredients (except half of the breadcrumbs) to a large bowl. Use your hands to mix ingredients until combined. Add the remaining breadcrumbs as required to get the desired texture. The meatball mixture should stay clumped together when squeezed.
  17.5 oz 500 g beef and pork mince mix, ½ red onion, 2 garlic cloves, 1 cup breadcrumbs, 1 egg, ¼ cup fresh parsley, 6 large mint leaves, ½ teaspoon of ground fennel seeds, ½ teaspoon dried oregano, ½ teaspoon ground cumin, 2 tablespoons extra virgin olive oil, Salt and black pepper
• Cover the meatball mixture and refrigerate for 1 hour (Note: this step is optional but it does help the balls stay together when cooking).
• Remove the mixture from the fridge and use your hands to gently squeeze and roll out balls in the palm of your hands (see video). It should make around 20-25 meatballs that are a round golf ball size or slightly smaller.
• Oven-baked method: Preheat oven to 180°C/350°F. Add a layer of parchment paper to a baking tray. Lightly oil the paper and add the meatballs, spacing them around an inch/2.5 cm apart. Bake for around 10 minutes, turn meatballs, and bake for another 10 minutes or until browned.
• Stovetop method: 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. Cook the meatballs in batches, gently rolling them around the pan as they cook so they brown evenly on all sides (around 5 minutes total). Once done, transfer to some kitchen towel on a plate to help drain off any excess oil.
• Serve as a tasty meze platter with pita bread and tzatziki.
  Pita bread, Tzatziki, Classic Greek garden salad with feta cheese

Video

Notes

Cooking Notes

• Once cooked, store the meatballs in an airtight container in the fridge. They will last up to 3 days when refrigerated, or up to 3 months when frozen. 
• Meatballs can be enjoyed hot or cold. Reheat meatballs in the oven for around 8 minutes at 180°C/356°F. 
• Meatballs can also be reheated in a microwave. Heat a batch of 4 balls for 45 seconds to 1 minute on a high setting.

Keyword Beef, Greek Meatballs, Ground Beef, ground lamb, Ground pork, Lamb, Meat, Meatballs, Pork

Byron

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