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close up of fried meatballs with french fries in the background

Keftedes - Greek Meatballs

Keftedes (Greek meatballs) should be in their own food group — that’s how good they are! Easy to prepare and loved by all, they’re popular for a reason. My Greek meatball recipe will show you how to make these perfect little beauties with simple, everyday ingredients.
Course Appetizer
Cuisine Greek
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings 18 meatballs
Calories 105kcal
Author Peter G


  • 120 grams bread day old, approx. 2 slices
  • 1 onion medium size
  • 250 grams ground beef
  • 250 grams ground pork
  • 1 ½ tablespoon mint fresh
  • 1 tablespoon parsley fresh
  • 1 egg
  • 1 tablespoon olive oil
  • 1 garlic clove
  • 1 teaspoon salt
  • 1 tablespoon ouzo optional
  • 1 teaspoon white pepper
  • 75 grams plain flour for dredging
  • olive oil for frying


  • Place the bread in a bowl of water and allow it to soak for a few seconds (make sure it’s fully submerged). Using your hands, squeeze the excess water out of the bread. Place in the food processor.
  • Along with the soaked bread, add the onion, parsley and mint and mix until a soft paste forms.
  • In a separate bowl combine the ground meat, the bread paste, egg, garlic, olive oil and ouzo (if using). Using your hands, mix all the ingredients together until well combined.
  • Place the flour on a large plate. Take one tablespoon of the mix, roll into a ball and place on the floured plate. Roll the keftedes in the flour, shake off any excess flour and place on a baking tray. Repeat for the remainder of the mixture and place in the refrigerator for 15 mins.
  • Heat the olive oil in a fry pan on a medium heat and shallow fry the keftedes until browned all over (this should take approx. 5-10 minutes). Drain on paper towels while cooking the remainder of the meatballs.



  • Mix everything really well. It’s important to really “get into it” and mix all the ingredients well. Don’t be afraid to use your hands. This process can take up to five minutes and ensures we end up with a well combined meatball mixture.
  • Use the right oil when frying your Greek meatballs. Greeks traditionally use olive oil when frying keftedes. However, if you find it’s a little heavy for your palate try a lighter flavoured olive oil, canola oil or sunflower oil.  
  • Bonus Tip: If you don’t like frying, try baking them. Preheat your oven to 180 deg C and place the keftedes on lined baking tray (don’t flour them) and cook for 15-20 mins until browned all over.
  • Add a little cheese. If you want to take this Greek meatballs recipe to the next level add half a cup of crumbled feta cheese or kefalograviera cheese (the same cheese used to make fried saganaki). It adds a lovely flavour and everyone knows that cheese makes everything taste better!


Serving: 1meatball | Calories: 105kcal | Carbohydrates: 4g | Protein: 6g | Fat: 7g