Greek Keftedes
Keftedes trace their name to the Persian kofte, carried into Greek cooking through centuries of trade and Ottoman rule, and today they stand as one of the most common dishes on any Greek family table. Unlike many other Mediterranean meatballs, Greek keftedes lean heavily on fresh mint alongside parsley, giving them a distinctive brightness that sets them apart from their Middle Eastern and Balkan cousins. Bread soaked in water, rather than breadcrumbs, is the traditional binder, producing a texture that is tender rather than dense. Keftedes appear everywhere from humble weeknight dinners to festive meze spreads, usually piled high on a shared platter alongside tzatziki, olives, and warm pita. Every Greek household guards its own ratio of herbs and its own resting time for the mixture, arguing that a longer chill in the refrigerator is the real secret to a keftedes that holds together without turning tough. Served hot from the pan with a wedge of lemon, they are equally at home as a starter or as the centerpiece of a simple lunch.
Mint sets them apart
Fresh mint alongside parsley gives Greek keftedes a bright herbal signature.
Bread, not crumbs
Soaked bread binds the meat, keeping the texture tender rather than dense.
A resting chill
An hour in the fridge firms the mixture, making shaping and frying easier.
Meze or main
Served with lemon and tzatziki, keftedes work as a starter or a light meal.
Ingredients 4 servings
- 500g ground beef or lamb
- 1 slice stale bread, soaked in water and squeezed
- 1 small onion, grated
- 2 cloves garlic, minced
- 1 egg
- 2 tablespoons fresh mint, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- Olive oil, for frying
How to make it
- 1Squeeze the soaked bread firmly to remove excess water, then crumble it into a large mixing bowl.
- 2Add the ground meat, grated onion, minced garlic, egg, mint, parsley, and oregano to the bowl.
- 3Season generously with salt and pepper, then knead the mixture with your hands for a few minutes until everything binds together evenly.
- 4Cover the bowl and refrigerate the mixture for at least thirty minutes, which firms the fat and makes shaping much easier.
- 5Wet your palms lightly and roll the chilled mixture into small oval patties about four centimeters long.
- 6Heat a generous layer of olive oil in a wide skillet over medium heat until it shimmers.
- 7Fry the keftedes in batches for three to four minutes per side, until deeply browned outside and cooked through, then drain on paper towels before serving warm.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
