042Greek meatballs

Method

Classic mint-scented home style. Makes about 18 to 20 meatballs.

You will need

• large mixing bowl
• box grater
• shallow bowl
• large frying pan
• tongs
• kitchen paper

1. Place the squeezed bread, grated onion, garlic, egg, mint, parsley, oregano, vinegar, olive oil, salt, and pepper into a large bowl and mash together with a fork. 3 min Ready when: paste is cohesive and fragrant
2. Add the minced meat and knead vigorously with your hands for 3 to 4 minutes until the mixture becomes pale, light, and thoroughly combined. 4 min Ready when: mixture pulls together into a supple mass
3. Cover and chill in the fridge for 30 minutes to firm up and allow the herbs to infuse. 30 min Ready when: mixture feels firm to the touch
4. Roll the mixture into walnut-sized balls (about 30g each) and roll lightly in the plain flour, shaking off all excess. 8 min Ready when: meatballs have a very thin, dusty coating
5. Pour the frying olive oil into a wide skillet over medium-high heat until hot. 3 min · 175°C / 350°F Ready when: a pinch of flour sizzles instantly
6. Fry the meatballs in batches without crowding, rolling them gently every couple of minutes, for 6 to 8 minutes until uniformly deep golden-brown and cooked through. 8 min Ready when: dark golden exterior and juices run clear
7. Drain on kitchen paper and serve warm or at room temperature with fresh lemon wedges. 2 min Ready when: rested and ungreasy

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Make ahead and storing

The meat mixture can be shaped into balls and refrigerated up to 24 hours before dredging and frying.

Keep refrigerated in an airtight container for up to 3 days; excellent served cold.

Substitutions

• dry breadcrumbs for stale crustless white bread. Use 50g breadcrumbs mixed with 60ml milk or water if stale bread is unavailable.
• ouzo or tsipouro for red wine vinegar. A classic taverna alternative that imparts aniseed aroma and tenderises meat.

Common mistakes

• Not squeezing the soaked bread thoroughly. Excess moisture makes the mince loose, preventing the meatballs from holding shape in the pan.
• Skipping the vigorous kneading. Kneading develops the meat proteins, creating a tender, pillowy interior rather than a crumbly texture.

Regional variants

• Keftedakia gia parti (miniature bite-sized meatballs for parties and children)
• Island keftedes (flavoured with wild marjoram or grated courgette in place of some meat)

About the dish

Keftedes are a cornerstone of everyday Greek family dining and seaside tavernas. The name traces to the Persian and Ottoman köfte, but the Greek iteration took its own path, characterised by a prominent punch of fresh mint, grated onion, soaked stale bread, and a splash of vinegar or ouzo to tenderise the mince. Rolled lightly in flour and shallow-fried in olive oil, they are eaten piping hot with lemon wedges or cold straight from the fridge.

Found in all of Greece. Cooked for everyday, sunday lunch, summer.

Cousins elsewhere

• Köfte (Turkish). Both derive from the Persian kofteh, though Greek home keftedes are distinguished by generous fresh spearmint and shallow-frying in olive oil.
• Koupes / Seftalia (Cypriot). Cypriot home meatballs often include grated potato alongside pork mince.

Nutrition per serving (estimate)

742 kcal · protein 30.7 g · fat 55.3 g (saturated 12.7 g) · carbohydrate 31.1 g (sugars 3 g) · fibre 2.5 g · sodium 821 mg

An estimate (summed from ingredient estimates) that varies with the exact ingredients. It is not dietary advice.

Written fresh by Epikouria editors from general culinary tradition. Recipe by the Epikouria editors. The Greek home standard using soaked stale sourdough bread, grated onion juices, and heavy spearmint for lightness..

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