Before you cook
Background Recipe story & origin
Keftedes (Greek meatballs) have ancient roots, related to similar preparations throughout the Eastern Mediterranean and Middle East (Turkish köfte, Arabic kofta). The name derives from Persian 'kofta.' Greek keftedes distinguish themselves with mint and oregano in the meat mixture, sometimes including soaked bread for tenderness. The meatballs are typically made from mixed beef and pork (or lamb), seasoned with onion, garlic, and herbs, formed into small patties, and fried in olive oil. Unlike Italian meatballs in sauce, keftedes are served as mezedes (appetizers) with tzatziki or skordalia. They appear at gatherings, tavernas, and home meals. Regional variations add different herbs or cheeses. Keftedes represent Greek taverna culture - small plates meant for sharing with ouzo or wine - and the Mediterranean tradition of seasoned ground meat preparations.
Before you start Equipment you'll need
- skillet — Provides even heat for frying meatballs in olive oil until golden and cooked through
- large skillet — Used for large skillet
- bowl — Used for bowl
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
- Ensure proteins are cooked to safe internal temperatures.
- Keep perishable ingredients refrigerated until ready to use.
Non-negotiables Rules for success
-
Prep the bread
Soak 2 slices bread in water until soft. Squeeze out excess water thoroughly - you want it moist but...
-
Mix the meat
In a large bowl, combine 1 lb ground beef (or half beef, half pork), the squeezed bread, 1 grated sm...
-
Shape the patties
Form mixture into small oval patties, about 2 inches long. Dredge lightly in flour, shaking off exce...
Prep Get set first
About 10 min of prep
- Prepare skillet
This recipe takes about 20 minutes total.
Ingredients
Instructions
Unlock Grouped Step Actions
Plus members get tap-to-check action steps and live ingredient swaps for this recipe.
-
Prep the bread
Soak 2 slices bread in water until soft. Squeeze out excess water thoroughly - you want it moist but not wet.
-
Mix the meat
In a large bowl, combine 1 lb ground beef (or half beef, half pork), the squeezed bread, 1 grated small onion, 1 beaten egg, 2 tablespoons chopped fresh mint, 1 teaspoon dried oregano, 2 minced garlic cloves, salt, and pepper. Mix with your hands until well combined. Refrigerate 30 minutes to firm up.
-
Shape the patties
Form mixture into small oval patties, about 2 inches long. Dredge lightly in flour, shaking off excess.
-
Fry until golden
Heat 1/2 inch olive oil in a large skillet over medium-high heat (400-450°F surface). Fry meatballs in batches, turning occasionally, until browned on all sides and cooked through, about 5-6 minutes total. Drain on a wire rack.
-
Plate with tzatziki
Serve hot with tzatziki and lemon wedges.