GREEK MEATBALLS RECIPE (KEFTEDES)

Our Greek Meatballs recipe makes the best meatballs in the Milky Way galaxy! These Keftedes are fluffy, aromatic, and so irresistible – try them and you’ll love them!

Greek Meatballs, also known as Keftedes or Κεφτέδες in Greek (pronounced Kef-TED-es) are a beloved dish that both young and old, and everyone in between, adores. Meatballs are a popular dish in many cultures and in Greece, it is no different. There are a few distinct features of traditional Greek meatballs that give them a unique Mediterranean taste. The ideal Greek meatballs should be small and bite-sized, crunchy on the outside, soft and fluffy on the inside, aromatic with flavours of mint and parsley (but not overpowering), and finished with a complimentary squeeze of fresh lemon juice on top.

Serve as a meze, appetizer, snack, lunch, dinner, parties, and everywhere. They are the perfect bite-sized snack and are so addictive. I highly recommend doubling this recipe because the leftovers (if there are any…) freeze really well. Check out our “Serving Suggestions” below for more tips.

Our classic, delicious Greek meatball recipe will teach you the secrets to making the best meatballs ever!

TONY’S NOTES

“I love meatballs! Who doesn’t? It’s a casual delicacy for all occasions and seasons. You can have them as a main course, a snack, bring them to work or school, or for a daily excursion. Warm, at room temperature, or even cold, meatballs are amazing. Greeks like their meatballs aromatic with a taste of freshness. This simple Greek meatball recipe uses fresh herbs and vegetables such as onions, garlic, parsley, and mint. Keftedes are fluffy and should be fried to taste all the aromas and have the full flavour. We love to combine them with french fries, a yogurt sauce or tzatziki, a good mood, some good friends, a glass of ouzo or white wine, and ideally… a sea view! If you don’t have a sea view – just imagine one while taking a bite out of these juicy meatballs. Smile and Enjoy!”

INGREDIENTS FOR MAKING THE BEST KEFTEDES

Ground Beef – In Greece you will sometimes see a combination of ground beef and ground pork but I prefer to use only beef for keftedes. The most important factor of this recipe is to use good quality beef with a medium to high-fat content. Lean beefs are not ideal for a traditional Greek meatball. A higher fat content provides excellent flavour and maximizes juiciness.

Red Onion – This recipe requires the onion to be finely chopped instead of grated. I find that grating the onion gives it almost a pungent taste that overpowers the flavours and isn’t appealing. Finely chopping the red onion allows you to taste the sweetness of the onion. Red onion is also sweeter than yellow and white onions, creating a wonderful balance.

Garlic Clove – Pressing the garlic clove releases the oils and adds a nice savoury taste.

Greek Pita – Greek pita is my preferred bread for this recipe. If you can’t find Greek pita then you could substitute with 2 slices of white bread. Soak in water and squeeze out extra water so it is wet but not soggy. One key factor that makes our Greek meatballs recipe so juicy is the use of this wet pita. Even though it is well incorporated into the mixture, it will slightly puff up when cooking making the meatballs soft and tender. The pita also acts as a binding agent for the mixture. I do not recommend using breadcrumbs for this recipe because it dries out the ingredients.

Fresh Mint and Parsley – These aromatic herbs give keftedes their recognizable, distinct flavour. I recommend using fresh herbs because the flavour and texture are unbeatable compared to dried ones. Also, they should be finely chopped and not overly chopped as in with a food processor. Using a food processor breaks down the herbs too much and makes them too pungent. As with the red onion, for this recipe it must be finely chopped by hand to maximize the consistent flavours.

Sea Salt and Ground Black Pepper – Sea salt always enhances the flavours of recipes and prepper creates a little spicy complimentary kick.

Extra Virgin Olive Oil – Adds extra flavour and moisture to the Keftedes.

Red Wine Vinegar – This acidic liquid breaks down the fibres of the beef and makes it more tender to eat. The best results happen when the integrated meat mixture sets in the refrigerator for at least a few hours.

Ground Cumin, Sweet Paprika, Dried Oregano – These provide a wonderful savoury flavour to the keftedes. The flavours become more powerful the longer the meat mixture settles in the refrigerator.

Tomato – Just a small amount of finely chopped tomato adds a lovely flavour to this recipe. Alternatively, I have made them without when I didn’t have any on hand and they also turned out delicious and occasionally I will substitute fresh tomato with finely diced sun-dried tomatoes for a fancy twist.

Flour – Roll the meatballs into the flour and lightly dust off the excess flour before frying. The flour creates a nice, crispy crust during frying.

HOW TO MAKE GREEK MEATBALLS RECIPE

Preparing the Greek Meatball Mix

• Soak the pita in the shallow bowl with just enough water to cover it and set aside.
• Combine meat, finely chopped veggies and herbs, and seasoning in a large bowl.
• Squeeze as much liquid out of the water-soaked pita as possible. It’s important to squeeze until it’s not dripping water anymore, otherwise the consistency of the meatballs will be off. Add the squeezed pita to the meatball mix. Knead the mixture with one hand until it is thoroughly combined and there are no lumps.
• Cover and refrigerate for at least 30 minutes. I highly recommend leaving for a few hours or even overnight. See “Notes” for more information.

Cooking the Greek Meatballs

• Remove from refrigerator. With your hands take pieces of the meat mixture approximately 2 tbsp each and roll them into balls about the size of a walnut. Put the rolled meatballs in a dish with flour and lightly dust them all over. Shake off excess flour so they are not clumpy and set on the side.
• Heat a large frying pan to Medium-High heat (I set mine to 6½). When hot, add a fair amount of corn oil, approximately 1 inch deep, enough to cover the meatballs halfway. When the oil is hot, carefully add meatballs to the frying pan. Do not overfill the pan with meatballs, I like to cook them in batches of 10-12 at a time. Fry for about 3 minutes and turn over when nicely browned. When both sides are browned I will cook them for about one more minute, turning onto any side that isn’t fully browned or will manually pour the hot oil onto the meatballs with a spoon so they take more colour. You don’t want to move the meatballs too much because they are fragile and the less you handle them will result in a juicy meatball.
• Remove the meatballs from the pan and place them onto a plate with absorbent paper to drain any excess oil. Repeat the cooking process in batches until all the meatballs are cooked. If making a double portion of meatballs, you may need to add more oil to the pan halfway through.
• Serve warm with a small squeeze of fresh lemon juice on top to bring out the taste. Seve with recommendations from the “Serving Suggestions”. Smile and Enjoy!

NOTES FOR MAKING THE BEST KEFTEDES RECIPE

• It is very important to let the meat mixture set in the fridge for at least 30 minutes but the longer you leave it to set the tastier and softer the meatballs will become. There are two reasons for this. The first is the flavours will intensify the longer it sets while the ingredients meld together. The second is because the vinegar and onion will break down the fibres of the beef, resulting in a softer meatball. The meatballs are also easier to roll when the mixture is cold.
• I do not recommend using a food processor to prepare the onions or herbs. This breaks them down too much and doesn’t allow them to have the appropriate flavour in the meatballs. Achieve perfect consistency by finely chopping them.
• Frying creates the best Greek meatballs. Whilst baking meatballs is a healthier option, the most authentic and tastiest version is frying them in a fair amount of corn oil.
• Squeeze a small amount of fresh lemon juice on the hot meatballs before serving for a truly authentic taste.

SERVING SUGGESTIONS FOR GREEK MEATBALLS

These little meatballs are so good, you can have them any way you like! Here are some serving suggestions that we do as a family:

• Lunch – with French fries and salad
• Dinner – with rice and salad
• Traditional Greek-style meze – with grilled pita, French fries, chopped tomatoes and onions. Serve this snack with ouzo, tsipouro or beer
• Perfect for potlucks or as an appetizer at parties
• Add to a bowl of buttered noodles
• Great for sandwiches or in a tortilla
• Delicious when served with a honey mustard dip, tzatziki, or plain Greek yogurt sprinkled with sweet paprika

ALLERGY INFORMATION FOR GREEK MEATBALLS

Our Greek Meatballs recipe is:

• Dairy-free
• Egg-free
• Nut-free
• Peanut-free
• Soy-free
• Sesame-free
• Fish-free
• Crustacean-free
• Celery-free
• Mustard-free

HOW TO STORE KEFTEDES

Store leftover Keftedes in an air-tight container in the refrigerator for up to 3 days. Eat cold or warm up in the microwave.

I usually make a double batch and put half of the portion of Greek Meatballs in the freezer. The best method for freezing them to have them readily available for convenience is to let them cool slightly after frying, then place them in the freezer, separated on a baking sheet lined with parchment paper. Once frozen you can transfer them to a freezer bag or any other airtight, freezer-proof container. Store in the freezer for up to 3 months. When ready to use, let it thaw in the refrigerator overnight or microwave.

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