Keftedes – Greek Meatballs with Herbs and Mint Recipe
Keftedes are aromatic Greek meatballs made from ground meat, herbs, and mint, fried until golden and most often served as a meze appetizer. Their flavor is similar to classic Polish minced cutlets, but they are smaller, more herb-forward, and often eaten cold or at room temperature. They are perfect on a party table or as an addition to salads and bread.
In Greek homes, keftedes are often served at family gatherings as meze, alongside olives, cheeses, and dips. The herb mix changes depending on the region – mint is typical for home-style versions because it adds freshness to richer, meat-based dishes.
These keftedes combine the comforting familiarity of classic meatballs with bright Greek flavors from fresh herbs and mint. They are just as good warm as they are at room temperature, making them ideal for buffets, picnics, and party platters.
Why this version works
- Soaked bread instead of breadcrumbs makes the inside exceptionally soft and juicy.
- Kneading the mixture for longer develops the protein, so the meatballs hold together well and don’t fall apart in the oil.
- Chilling the mixture before shaping makes it easier to form and gives a springier texture after frying.
Chef's tips
Use a mix of beef and pork for the juiciest texture, or lamb if you want a more traditional Greek flavor. Don’t skip the resting time in the fridge – it helps the mixture firm up and the meatballs hold their shape during frying. Fry over medium heat so they cook through without burning on the outside.
How to serve
Serve on a large platter with bowls of tzatziki, plain yogurt, or garlic sauce, alongside pita bread, olives, and a simple tomato-cucumber salad. They also work well in a wrap with salad and sauce as a quick lunch.
Watch out for
- Don’t add too much flour – a thick coating will create a hard crust and absorb more fat.
- If the oil is too cool, the meatballs will start to soak it up instead of frying and will turn out heavy.
- Don’t fry too many at once, or the oil temperature will drop and the crust won’t brown evenly.
Substitutions
- You can replace part of the beef with pork if you want a milder, less intense flavor.
- Fresh mint can be swapped for dried mint, using roughly half the amount by volume.
- Instead of wheat bread you can use a bread roll or crustless sandwich bread, also soaked in milk.
Ingredients
- ground meat - 500 g
- bread - 2 slices
- milk - 80 ml
- onion small - 1 piece
- garlic - 2 cloves
- parsley chopped - 2 tablespoons
- mint chopped - 1 tablespoon
- egg - 1 piece
- oregano dried - 1 teaspoon
- salt
- black pepper freshly ground
- wheat flour - 4 tablespoons
- oil for frying - 200 ml
Preparation
- Cut the bread into pieces, place in a bowl, and pour the milk over it. Set aside for 5–10 minutes until it is completely soaked.
- Finely chop the onion or grate it on a fine grater. Press the garlic through a garlic press. Chop the parsley and mint.
- Squeeze the soaked bread thoroughly to remove excess milk and transfer it to a large bowl. Add the ground meat, onion, garlic, herbs, egg, oregano, 1 teaspoon of salt, and some pepper.
- Knead the mixture with your hand for 3–4 minutes until it becomes sticky and uniform. If it seems too loose, add 1–2 tablespoons of breadcrumbs.
- Cover the bowl and place the mixture in the fridge for 15 minutes so the flavors can meld and the mixture can firm up slightly.
- Spread the flour on a plate. Form small balls from the mixture, about the size of a walnut, or slightly flattened meatballs. Lightly coat them in flour, shaking off any excess.
- Heat a layer of oil about 0.5 cm deep in a frying pan over medium heat. Add the meatballs in batches, without overcrowding the pan.
- Fry the keftedes for 3–4 minutes on each side, until evenly browned. Turn them gently with a fork or tongs.
- Place the fried meatballs on a plate lined with paper towels to drain excess fat. Serve warm or at room temperature.
Storage
No storage information available for this dish.
Keftedes are one of those dishes that disappear from the table in minutes. They taste great even when cold, so I often make a double batch and keep some in the fridge for quick snacks or to add protein to salads during the week.
