This is my mom's easy recipe for keftedes, the irresistible Greek meatballs I grew up eating. You'll find them everywhere in Greece, from neighborhood tavernas to family celebrations and school lunchboxes. Crispy on the outside and tender on the inside, they're simple enough for a weeknight dinner yet impressive enough to serve to guests.
Greek meatballs are called keftedes (also spelled keftethes, kefte, or keftedakia). This traditional recipe transforms simple ground beef into one of Greece's most beloved comfort foods, with a crispy golden crust, a juicy center, and plenty of fresh herbs.
While traditional keftedes are fried until perfectly deep golden and crispy, you'll also find instructions for making them baked or in the air fryer. Plus, I'll share my favorite ways to serve them, whether in a rich tomato sauce, alongside a classic Greek salad, or as part of a traditional Greek mezze spread.
Looking for the best Greek recipes with ground beef? Don't miss this classic recipe for meatballs in tomato sauce (Soutzoukakia), and my all time favorite Bifteki recipe (baked Greek patties with potatoes).
📋 Ingredient notes
To make this traditional Greek meatballs recipe you'll need the following ingredients:
Ground beef: While some families make Greek pork meatballs, my family has always preferred beef for its rich flavor. For a juicy Keftedes, use ground beef that's 80-85% lean (15-20% fat). This fat content produces juicy, tender meatballs with plenty of flavor. Another option is to use half beef and half pork ground meat.
Stale bread: I prefer to use bread that's 1-2 days old and process the quantity I need in a food processor. You can also use panko or ground rusks.
✏️ Traditionally, stale bread is first soaked in water, then squeezed by hand. However, you can't calculate how much water is absorbed this way. For more consistent results, I prefer to use breadcrumbs and then add the water needed separately.
Ouzo is used for flavor. You can skip it or substitute sambuca or ground star anise.
Spearmint or mint: I simply love it in this keftedes recipe but you can omit it if you don't like it.
Lemon juice: This is my mom's trick to mellow the harsh onion taste. The acidity of lemon juice mellows the sharp taste of the onion and balances its pungent sulfur compounds.
Olive oil: extra virgin olive oil is used in the meat mixture for juiciness and tenderness and for frying. You don't have to use extra virgin olive oil for frying, a virgin olive oil or another vegetable oil suitable for frying ↗️ will do.
White wine: Another one of my mom's tricks. Instead of dusting the meatballs with flour, she wets her hands before shaping each kefte. This way the mixture does not stick to her hands and the meatballs get some extra flavor.
✏️ For Greek keftedes, lightly dusting them with flour is a traditional technique used in many Greek households and tavernas. The coating should be very thin. Shake off any excess flour before frying, or it can burn and make the oil cloudy. That said, not every Greek recipe uses flour. Skipping the flour results in a slightly more rustic texture and lets the flavor of the meat and herbs stand out a bit more. If you're baking or air frying, it's generally best to skip the flour, since it doesn't crisp the same way it does in hot oil and can leave a dry, powdery coating.
For the full list of ingredients with quantities, please see the recipe card ⬇️ at the end of this post.
🎥 Keftedes Video
This is my mom's keftedes recipe, passed down to her by my grandmother, and you can watch her make them in the step-by-step video below. It's the same family recipe we've been making for generations.
🎵 Music on Video: Paradise, Musician: @iksonmusic
📖 Recipe
Keftedes: My mom's recipe for Greek meatballs
Ingredients
For the meatballs:
- 1 onion (grated)
- 1 teaspoon fine salt
- 1 tablespoon (15 g) lemon juice
- 17.64 ounces (500 g) ground beef (15-20% fat)
- 1 large egg
- ½ teaspoon black pepper (freshly ground)
- 1 teaspoon dried oregano
- 5 tablespoon fresh parsley (chopped)
- 2 tablespoons fresh spearmint or fresh mint (double this for stronger flavor)
- 3.53 ounces (100 g) breadcrumbs
- 2 tablespoons (30 g) ouzo
- 2 tablespoons (26 g) extra virgin olive oil
- 3 tablespoons (45 g) water
For shaping and frying:
- ¼ cup white wine (for wetting your hands while shaping the meatballs)
- Olive oil or vegetable oil (for frying)
Instructions
- Grate the onion and mix it with the salt and the lemon juice in a small bowl.👉 This is my mom's secret to make its flavor less harsh.
- Add the ground beef, onion mixture, egg, pepper, oregano, parsley, spearmint, breadcrumbs, ouzo, olive oil, and water to a large bowl. Mix well with your hands and knead for 5 minutes.
- Cover and refrigerate the meatball mixture for at least 30 minutes.
- Wet your hands with wine, scoop about 1.4 ounces (40 grams) of the mixture (it should be the size of a medium walnut) and roll into balls or slightly flatten into small patties in the palm of your hands (my mom likes to flatten them but I prefer them round).👉 Wet your hands with wine each time you shape a kefte. It will prevent the mixture from sticking to your hands, plus it gives them great flavor (this is my mom's trick)
- Shallow-fry in hot oil over medium/high heat for 2-3 minutes per side, or until golden brown and cooked through. Keep in mind that the meatballs will become slightly darker after you take them out of the oil.👉 The oil should be about 1 inch high
- Transfer to a paper towel-lined plate to drain, then serve warm or at room temperature with tzatziki and a Greek salad (Horiatiki).
Notes
- You can also use half ground beef and half ground pork or ground lamb.
- 👉 Want juicy meatballs in tomato sauce? Cook the fried meatballs in this easy homemade pizza sauce for 5 minutes and serve hot.
- For the calorie estimate, I've assumed each meatball absorbs approximately 1 g of olive oil during frying.
Oven Instructions
To make these meatballs baked, follow these instructions:- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Arrange the meatballs in a single layer, leaving a little space between them.
- Lightly brush or spray them with olive oil.
- Bake for 18 to 22 minutes, turning halfway through, until browned and cooked through (160°F / 71°C internal temperature).
Air Fryer Instructions
- Lightly brush or spray the meatballs with olive oil.
- Place them in the basket in a single layer without overcrowding.
- Air fry at 390°F (200°C) for 12-14 minutes, shaking the basket or turning the meatballs halfway through, until golden brown and cooked through (160°F / 71°C internal temperature).
Storage
Refrigerator: Let the keftedes cool completely, then store them in an airtight container in the refrigerator for up to 4 days. Freezer: Freeze the cooked keftedes on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They'll keep well for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes, in a 350°F (175°C) air fryer for 4–6 minutes, in the microwaves on high for 2 minutes, or gently warm them in a skillet with tomato sauce.More Greek recipes you'll love:
- Bifteki - Greek baked beef patties with potatoes
- Greek chicken and orzo pasta in tomato sauce (Youvetsi)
- Dolmades: Greek Stuffed Grape Leaves with Rice
- Greek meatloaf filed with hard-boiled eggs
Nutrition
💭 FAQs
For a Greek-style meal, keftedes (Greek meatballs) are usually served with fresh, simple sides that balance their rich, herby flavor. Here are some traditional and popular options:
Greek salad (Horiatiki). The classic pairing of tomatoes, cucumber, olives, feta, and olive oil adds freshness and acidity.
Tzatziki. A cool yogurt, garlic, and cucumber dip that pairs perfectly with crispy keftedes.
French fries or roasted potatoes. Very common in Greek tavernas and perfect for soaking up the juices.
Warm pita bread. Great for making a Greek-style meatball wrap with tzatziki and salad.
Rice pilaf or Bulgur pilaf. A simple, comforting side that turns keftedes into a complete meal.
Greek pasta (makaronia) with tomato sauce.
Dishes like green beans in tomato sauce (fasolakia) or roasted vegetables make a traditional Greek combination.
Horta↗️ (Greek boiled greens). A lighter, rustic option that balances the richness of fried meatballs.
Chicken keftedes are a lighter, equally delicious variation of the classic Greek meatballs (keftedes) traditionally made with beef or pork. These juicy, herb-packed meatballs feature ground chicken combined with fresh garlic, oregano, parsley, and breadcrumbs (just like their beef counterparts) then fried or baked to golden perfection. They're perfect if you're looking for a leaner Mediterranean meatball option that still bursts with the bright, fresh flavors of Greece. Serve them with a tangy tomato sauce or a crisp Greek salad for a wholesome meal that's just as irresistible as traditional keftedes!
The main difference between bifteki and keftedes is their shape, texture, and how they are served.
Keftedes (κεφτέδες) are traditional Greek meatballs. They are usually small and round, made with ground meat, soaked bread, onion, garlic, and plenty of fresh herbs such as mint and parsley. They are typically fried until crispy on the outside and juicy inside. Keftedes are often served as part of a Greek mezze spread, with fries, tzatziki, or a Greek salad.
Bifteki (μπιφτέκι) is the Greek version of a hamburger-style meat patty. It is larger, flatter, and usually grilled or baked rather than fried. The mixture is often similar to keftedes but is typically shaped into a thick patty and may contain additional ingredients like feta cheese (stuffed bifteki). Bifteki is commonly served as a main dish with potatoes, salad, or vegetables.
🍳 More Greek Recipes
If you tried this Greek meatballs recipe (Keftedes), please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
heather (delicious not gorgeous) says
i love the sound of black garlic chimichurri!! i could probably drizzle chimichurri on everything and still not get tired of it, so i bet i would love this version (:
Makos says
Hey, Heather!
Yes, chimichurri on everything! (Probably not on cake though :P)
Helen says
These meatballs were so good. I’m Greek and I’ve tried half a dozen recipes for left edges and this is the best one so far. They are juicy and flavorful. I did decide to bake them instead and they were still really good. Can’t wait to make a batch for my next family gathering.
Makos says
Thank you Helen, I'm very happy you liked them! Nice to know they're also good baked 🙂