Keftedes – Greek Meatballs with Herbs and Mint Recipe
Keftedes are aromatic Greek meatballs made from ground meat, herbs, and mint, fried until golden and most often served as a meze appetizer. Their flavor is similar to classic Polish minced cutlets, but they are smaller, more herb-forward, and often eaten cold or at room temperature. They are perfect on a party table or as an addition to salads and bread.
These keftedes combine the comforting familiarity of classic meatballs with bright Greek flavors from fresh herbs and mint. They are just as good warm as they are at room temperature, making them ideal for buffets, picnics, and party platters.
Chef's tips
Use a mix of beef and pork for the juiciest texture, or lamb if you want a more traditional Greek flavor. Don’t skip the resting time in the fridge – it helps the mixture firm up and the meatballs hold their shape during frying. Fry over medium heat so they cook through without burning on the outside.
How to serve
Serve on a large platter with bowls of tzatziki, plain yogurt, or garlic sauce, alongside pita bread, olives, and a simple tomato-cucumber salad. They also work well in a wrap with salad and sauce as a quick lunch.
Ingredients
- ground meat - 500 g
- bread - 2 slices
- milk - 80 ml
- onion small - 1 piece
- garlic - 2 cloves
- parsley chopped - 2 tablespoons
- mint chopped - 1 tablespoon
- egg - 1 piece
- oregano dried - 1 teaspoon
- salt
- black pepper freshly ground
- wheat flour - 4 tablespoons
- oil for frying - 200 ml
Preparation
- Cut the bread into pieces, place in a bowl, and pour the milk over it. Set aside for 5–10 minutes until it is completely soaked.
- Finely chop the onion or grate it on a fine grater. Press the garlic through a garlic press. Chop the parsley and mint.
- Squeeze the soaked bread thoroughly to remove excess milk and transfer it to a large bowl. Add the ground meat, onion, garlic, herbs, egg, oregano, 1 teaspoon of salt, and some pepper.
- Knead the mixture with your hand for 3–4 minutes until it becomes sticky and uniform. If it seems too loose, add 1–2 tablespoons of breadcrumbs.
- Cover the bowl and place the mixture in the fridge for 15 minutes so the flavors can meld and the mixture can firm up slightly.
- Spread the flour on a plate. Form small balls from the mixture, about the size of a walnut, or slightly flattened meatballs. Lightly coat them in flour, shaking off any excess.
- Heat a layer of oil about 0.5 cm deep in a frying pan over medium heat. Add the meatballs in batches, without overcrowding the pan.
- Fry the keftedes for 3–4 minutes on each side, until evenly browned. Turn them gently with a fork or tongs.
- Place the fried meatballs on a plate lined with paper towels to drain excess fat. Serve warm or at room temperature.
Storage
Usmażone klopsiki przechowuj w lodówce w zamkniętym pojemniku i podgrzewaj na patelni lub w piekarniku. Możesz je też zamrozić – po rozmrożeniu podgrzej w piekarniku, aby pozostały soczyste w środku.
