Greek Keftedes (Fried Meatballs)

Keftedes, or Greek meatballs, are tender, juicy bites of Mediterranean flavor. Traditionally pan-fried until golden, these savory meatballs are infused with fresh herbs, garlic, and a hint of ouzo for authenticity. Whether served as a meze (appetizer), part of a mezze platter, or as a main dish with a side of tzatziki and pita, they’re a beloved staple in Greek cooking for good reason.

Why You’ll Love This Recipe

Keftedes are easy to make, deeply flavorful, and incredibly versatile. Soaking bread instead of using dry breadcrumbs gives them a soft, melt-in-your-mouth quality. Whether you fry or bake them, these meatballs will become a repeat favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

day-old bread
onion
ground beef
fresh mint
fresh parsley
egg
olive oil
garlic clove
salt
white pepper
ouzo (optional)
plain flour (for dredging)
olive oil (for frying)

Directions

1. Soak the bread: Place the day-old bread in water for a few seconds until fully soaked. Squeeze out the excess water and transfer to a food processor.

2. Make herb paste: Add the onion, parsley, and mint to the food processor with the bread. Blend until a soft paste forms.

3. Mix the meat: In a large bowl, combine the ground beef, herb paste, egg, garlic, olive oil, ouzo (if using), salt, and white pepper. Mix thoroughly with your hands for about 5 minutes until evenly combined.

4. Form the meatballs: Place flour on a plate. Use a tablespoon or small scoop to shape the meat mixture into balls. Roll each meatball in flour, shake off excess, and place on a tray. Refrigerate for 15 minutes to firm up.

5. Fry the keftedes: Heat olive oil in a skillet over medium heat. Fry the meatballs in batches, turning occasionally until browned all over and cooked through, about 5–10 minutes. Drain on paper towels.

6. Serve: Enjoy warm with lemon wedges, tzatziki, or as part of a mezze platter.

Servings and timing

Servings: Makes about 18 meatballs
Prep time: 30 minutes
Cook time: 15 minutes
Resting time: 15 minutes
Total time: 1 hour

Variations

• Baked version: Preheat oven to 180°C (350°F). Skip the flour and bake the meatballs on a lined tray for 15–20 minutes until golden.

• Cheesy twist: Add ½ cup crumbled feta or kefalograviera cheese to the mix for extra richness.

• All beef : You can use only one type of meat if preferred

• Herb swap: If mint isn’t available, use dill or oregano for a different herbal profile.

• No ouzo: Simply omit it, or substitute with a splash of white wine.

Storage/Reheating

Storage: Store cooked meatballs in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze raw or cooked keftedes in a single layer on a tray, then transfer to a freezer bag. Use within 2 months.
Reheating: Reheat in a skillet, oven, or microwave until warmed through. If reheating from frozen, bake at 180°C (350°F) for 15–20 minutes.

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FAQs

What’s the best meat to use for keftedes?

A mix of ground beef and pork provides the ideal balance of flavor and moisture. You can also use lamb for a more traditional Greek flavor.

Do I have to use day-old bread?

Yes, day-old or slightly stale bread gives the keftedes a soft texture. Fresh bread may be too moist and make the mixture mushy.

Can I bake instead of frying?

Absolutely. Bake at 180°C (350°F) for 15–20 minutes until golden brown. This method is lighter but still delicious.

What does ouzo add to the meatballs?

Ouzo gives a subtle anise flavor and enhances the traditional Greek taste. It’s optional and can be left out.

Can I make the mixture ahead of time?

Yes, the mixture can be prepared up to a day in advance. Store it covered in the fridge until ready to roll and cook.

Why chill the meatballs before frying?

Chilling helps the meatballs hold their shape while cooking and prevents them from falling apart in the pan.

How do I serve keftedes?

They can be served as an appetizer with lemon wedges, as part of a mezze spread, or in a main dish with pita, rice, and tzatziki.

What oil is best for frying?

Traditional Greek recipes use olive oil, but you can also use canola or sunflower oil for a lighter flavor.

Can I use dried herbs?

Fresh herbs are best, but in a pinch, use 1 teaspoon dried mint and 1 teaspoon dried parsley in place of fresh.

Can I make mini keftedes for appetizers?

Yes, use a small scoop or teaspoon to make bite-sized meatballs, perfect for serving at parties or as finger food.

Conclusion

Keftedes are the heart of Greek home cooking—simple, flavorful, and impossible to resist. Whether served on their own, dipped in tzatziki, or tucked into a pita, these meatballs are a celebration of Mediterranean flavor. Make a batch today and enjoy a little taste of Greece at your table.

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