📝 About This Recipe
Transport your senses to a sun-drenched taverna with these iconic Greek Keftedes, known for their impossibly crispy exterior and juicy, herb-flecked center. Unlike traditional Italian meatballs, these are scented with aromatic dried oregano and fresh spearmint, then lightly dredged in flour before being shallow-fried to golden perfection. They are the quintessential Mediterranean meze, offering a burst of savory joy in every bite.
🥗 Ingredients
The Meat Base
- 1 lb Ground Beef (80/20 lean-to-fat ratio for juiciness)
- 1/2 lb Ground Pork (adds tenderness and flavor)
The Aromatics and Herbs
- 1 large Red Onion (grated and squeezed of excess liquid)
- 2-3 cloves Garlic (minced or pressed)
- 1/2 cup Fresh Parsley (finely chopped)
- 2 tablespoons Fresh Spearmint (finely chopped; the secret ingredient)
- 1 teaspoon Dried Oregano (Greek variety preferred)
The Binding and Seasoning
- 2 thick slices Stale Crusty Bread (crusts removed, soaked in water and squeezed dry)
- 1 large Egg (lightly beaten)
- 1 tablespoon Ouzo or Red Wine Vinegar (Ouzo adds a subtle anise back-note)
- 1 tablespoon Extra Virgin Olive Oil (for the meat mixture)
- 1.5 teaspoons Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Frying
- 1/2 cup All-purpose Flour (for dredging)
- 1 cup Vegetable Oil or Light Olive Oil (for shallow frying)
👨🍳 Instructions
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1
Place the stale bread slices in a bowl of water for 5 minutes until soft. Squeeze the bread very tightly with your hands to remove as much water as possible; it should look like a dry paste.
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2
In a large mixing bowl, combine the ground beef, ground pork, the squeezed bread, grated onion, minced garlic, and the egg.
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3
Add the fresh parsley, mint, dried oregano, Ouzo (or vinegar), olive oil, salt, and pepper to the bowl.
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4
Using your hands, knead the mixture vigorously for about 5 minutes. This breaks down the proteins and ensures a light, airy texture rather than a dense meatball.
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5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and makes the mixture easier to shape.
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6
After chilling, scoop about a tablespoon of the mixture and roll it between your palms to form a ball roughly the size of a walnut.
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7
Place the flour in a shallow dish. Lightly roll each meatball in the flour, shaking off any excess. You want a very thin, translucent coating.
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8
In a large heavy-bottomed skillet, heat about half an inch of oil over medium-high heat until it shimmers (approx 350°F/175°C).
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9
Working in batches to avoid crowding the pan, carefully place the meatballs in the hot oil.
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10
Fry for 6-8 minutes, turning them occasionally with a slotted spoon or tongs, until they are deeply browned and crispy on all sides.
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11
Transfer the cooked keftedes to a plate lined with paper towels to drain any excess oil.
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12
Serve immediately while hot and crispy, garnished with a final sprinkle of sea salt and fresh lemon wedges.
💡 Chef's Tips
Always squeeze the grated onion in a kitchen towel to remove its juice; otherwise, the mixture will be too wet and fall apart. Don't skip the fresh mint—it provides the characteristic 'refreshing' finish that defines authentic Greek meatballs. For the best texture, use stale sourdough or a rustic loaf rather than pre-made breadcrumbs. If you don't like frying, you can bake them at 400°F (200°C) for 20 minutes, though you will lose that signature crispy crust. Test the seasoning by frying a tiny 'test patty' before rolling all the meatballs; adjust salt and pepper if needed.
🍽️ Serving Suggestions
Serve with a side of cold, creamy Tzatziki for dipping. Pair with warm, charred pita bread and a classic Horiatiki (Greek Village Salad). Enjoy as a meze platter alongside Kalamata olives, feta cheese, and roasted red peppers. Serve with a chilled glass of Assyrtiko white wine or a glass of Ouzo over ice. For a full meal, serve atop a bed of lemon-herb rice or with crispy Greek lemon potatoes.