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Keftedes from Greece

Keftedes

📍 Nationwide ★ 4.4
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Herby fried Greek meatballs with mint and oregano.

About Keftedes

Minced meat is mixed with grated onion, mint, oregano and soaked bread, rolled and fried until brown and fragrant. They are a favourite meze, served with lemon and tzatziki.

🏛️ History & Culture

Keftedes, Greek meatballs, belong to a broad family of minced-meat dishes found across the Eastern Mediterranean and Middle East, with roots in ancient culinary traditions that predate recorded history. Their exact origin is debated, as similar preparations appear in many cultures, but in Greece they have become a staple of home cooking and taverna menus, typically made with pork, beef, or a mix, bound with bread soaked in wine or water.

Regional variations across Greece influence the seasoning: island versions might favor mint and lemon zest, while northern regions often add oregano and a touch of cinnamon. Culturally, keftedes are a beloved meze, served with tzatziki and lemon wedges, embodying the communal, sharing spirit of Greek dining—whether at a festive table, a casual seaside taverna, or a family Sunday meal.

🍳 How to make Keftedes

AI-assisted, not kitchen-tested

Keftedes (Greek Fried Meatballs)

Keftedes are crisp, aromatic Greek meatballs typically served as a meze with lemon wedges and tzatziki. The traditional preparation uses a panade of soaked bread to keep the interior tender and moist.

Prep
20 min
Cook
12 min
Total
32 min
Serves
4 (makes about 20 meatballs)
Difficulty
Easy

Recipe ingredients

  • 500 g (1 lb 2 oz) minced beef and lamb mix, traditionally a 50/50 blend, all-beef is a common home substitution
  • 1 medium onion, grated on the coarse side of a box grater, about 120 g; squeezing out excess juice is optional but recommended for crisper keftedes
  • 60 g (2 oz) stale white bread, crusts removed, Greek households often use a day-old country loaf
  • 90 ml (⅓ cup + 1 tbsp) milk, whole milk preferred
  • 15 g (¼ cup (packed)) fresh mint leaves, finely chopped, do not substitute dried at full strength; use 1 tsp dried if fresh is unavailable
  • 4 g (2 tsp) dried Greek oregano, Greek oregano is more floral than Mediterranean; rub between palms to release oils
  • 2 cloves garlic, finely minced
  • 1 large egg
  • 10 g (2 tsp) fine sea salt, plus more to taste
  • 1 g (½ tsp) freshly ground black pepper
  • 30 g (¼ cup) plain flour, for dredging
  • 500 ml (2 cups) light olive oil or sunflower oil, for shallow-frying, Greek kitchens typically use sunflower oil rather than extra-virgin olive oil for frying due to its higher smoke point
  • 1 item lemon, cut into wedges, to serve

Steps

  1. 1 Tear the bread into small pieces and place in a bowl. Pour the milk over it and let soak for 5 minutes, then squeeze out any excess milk so the bread is damp but not dripping. The bread should weigh about 90 g after soaking.
  2. 2 In a large bowl, combine the minced meat, grated onion, soaked bread, chopped mint, oregano, garlic, egg, salt and pepper. Mix by hand just until evenly combined; overworking makes the keftedes tough.
  3. 3 Cover and chill the mixture for at least 30 minutes (up to 2 hours) so the flavours meld and the mixture firms up enough to shape.
  4. 4 With damp hands, roll the mixture into golf-ball-sized portions, about 30 g each, then roll each ball lightly in the flour, shaking off any excess. Flatten slightly into small ovals.
  5. 5 Heat the oil in a wide heavy skillet over medium heat to about 170 °C (340 °F), or until a small piece of bread sizzles and turns golden in 30 seconds.
  6. 6 Fry the keftedes in batches without crowding the pan. Cook for about 3 minutes per side, turning carefully with tongs, until deeply golden brown and crusty.
  7. 7 Transfer fried keftedes to a wire rack (not paper towels, which can make the base soggy) and keep warm in a low oven while frying the rest.
  8. 8 Check doneness by cutting one in half: the centre should be fully cooked through with no pink remaining; ground lamb and beef must reach 71 °C (160 °F) internal temperature to be safe.
  9. 9 Serve warm with lemon wedges and tzatziki for squeezing and dipping.
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