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Keftedes - Greek meatballs in a metal bowl.
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5 from 1 vote

Keftedes: My mom's recipe for Greek meatballs

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.
Prep Time30 minutes
Cook Time30 minutes
Resting time30 minutes
Total Time1 hour 30 minutes
Course: Appetizer, finger food, Main, mezze, Snack
Cuisine: Greek, Mediterranean
Servings: 20 meatballs
Calories: 107kcal
Author: Makos

Ingredients

For the meatballs:

  • 1 onion grated
  • 1 teaspoon fine salt
  • 1 tablespoon lemon juice
  • 17.64 ounces 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 breadcrumbs
  • 2 tablespoons ouzo
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons water

For shaping and frying:

  • ¼ cup white wine for wetting your hands while shaping the meatballs
  • Olive oil or vegetable oil for frying
US Customary - Metric

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.
    A hand squeezing lemon over grated onion.
  • 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.
    A hand mixing the meatball mixture.
  • Cover and refrigerate the meatball mixture for at least 30 minutes.
    Greek meatball mixture in a plate.
  • 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)
    Two hands holding a raw meatball.
  • 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
    A hand adding meatballs to a frying pan with oil.
  • Transfer to a paper towel-lined plate to drain, then serve warm or at room temperature with tzatziki and a Greek salad (Horiatiki).
    A hand transferring keftedes from the pan to a plate.

Video

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:

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Continue reading below ⬇️ for ideas on how to serve keftedakia and turn these classic Mediterranean meatballs into a complete meal that tastes just like it came from a Greek taverna.

Nutrition

Calories: 107kcal | Carbohydrates: 4g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 174mg | Potassium: 108mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
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