How to Make Keftedes

Name: Keftedes
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 pound ground beef or lamb; 1/2 cup fresh breadcrumbs, soaked in 2 tablespoons milk; 1 small onion, grated; 1 clove garlic, minced; 1 egg; 2 tablespoons fresh mint, chopped; 2 tablespoons fresh parsley, chopped; 1/2 teaspoon dried oregano; Salt and pepper, to taste; Flour, for dredging; Olive oil, for frying

Keftedes are Greek fried meatballs made from seasoned ground meat, fresh herbs, and a bread and milk panade, shaped small and pan fried until golden. You make it by mixing the meat with soaked breadcrumbs, onion, egg, and herbs, chilling the mixture to firm it up, then frying in olive oil until deeply golden.

They're a staple of Greek mezze spreads, served alongside dips like tzatziki, and show up at nearly every taverna table as a starter or a light meal with a salad. The mint and oregano combination is what marks them as distinctly Greek rather than, say, Italian polpette.

They're simple food, built for sharing, and forgiving enough that they're one of the better entry points into Greek home cooking.

Greek keftedes fried herbed meatballs

What Actually Matters

Chilling the meat mixture for at least 30 minutes before frying is what keeps the meatballs from falling apart in the hot oil. The panade, bread soaked in milk mixed into the meat, also matters more than people expect, since it keeps the interior tender instead of dense and dry.

The Recipe

Serves 4. Prep time: 20 minutes (plus 30 minutes chilling). Cook time: 20 minutes. Total time: 1 hour 10 minutes.

Ingredients

1 pound ground beef or lamb
1/2 cup fresh breadcrumbs, soaked in 2 tablespoons milk
1 small onion, grated
1 clove garlic, minced
1 egg
2 tablespoons fresh mint, chopped
2 tablespoons fresh parsley, chopped
1/2 teaspoon dried oregano
Salt and pepper, to taste
Flour, for dredging
Olive oil, for frying

Method

Combine the meat, soaked breadcrumbs, onion, garlic, egg, herbs, oregano, salt, and pepper.
Mix gently and chill 30 minutes to let the mixture firm up.
Shape into 12 to 16 small balls and dredge lightly in flour.
Heat 1/2 inch of olive oil in a skillet over medium heat.
Fry the meatballs in batches, turning, until deep golden and cooked through, about 8 minutes total.
Drain on paper towels and serve warm with lemon wedges.

Nutrition (Per Serving, Estimated)

Calories	Protein	Fat	Carbs
380	24g	26g	12g

These values are calculated estimates based on the ingredients listed, not lab verified figures.

Tips, Variations, and Storage

Lamb gives a richer, gamier flavor than beef, and a mix of the two is common too. Serve them with tzatziki, a Greek salad, or stuffed into pita. They keep refrigerated for up to three days and reheat well in a skillet, though they lose a little crispness in the microwave.

Frequently Asked Questions

Why did my meatballs fall apart while frying?

The mixture likely wasn't chilled long enough, or was mixed too loosely. Chill at least 30 minutes and handle the mixture gently but firmly when shaping.