Keftedes (Greek Minced Beef Meatballs)
Why this recipe works
- Classic Greek flavour: Onion, garlic, oregano and parsley season the beef throughout rather than only on the surface.
- Well-browned exterior: Pan-frying in batches gives the meatballs direct contact with the hot pan, helping them brown instead of steam.
- Bright finish: A squeeze of lemon cuts through the richness of the beef and olive oil, keeping the flavour lively.
Get the most out of this recipe
Ingredient notes
- Grate the onion finely: Finely grated onion blends into the mince and helps keep the meatballs moist without leaving large pieces.
- Use fresh herbs where possible: Fresh parsley gives a cleaner, brighter flavour; fresh mint can be used for a more traditional herbal note.
- Choose mince with some fat: Very lean beef can make the meatballs drier, while mince with moderate fat stays juicier during frying.
Common mistakes
- Do not overwork the mixture: Mix just until the ingredients are evenly combined; overmixing can make the meatballs dense.
- Fry in batches: Leaving space around each meatball helps them brown evenly rather than release too much moisture and steam.
- Keep the heat moderate: Medium heat gives the meatballs time to cook through while developing a browned exterior.
Make-ahead tips
- Shape ahead: The meatballs can be shaped in advance and chilled until ready to fry, which also helps a soft mixture firm up.
- Freeze cooked keftedes: Cool completely, then freeze in a sealed container. Defrost overnight in the fridge before reheating.
- Reheat gently: Warm in a 180°C (355°F) oven until piping hot, or reheat gently in a frying pan with a small splash of water.
Serving ideas
- Add a cooling sauce: Serve with tzatziki or garlicky yoghurt to balance the browned meat and lemon.
- Build a meze plate: Pair with Greek salad, warm pita, olives and roasted vegetables for a generous sharing spread.
- Finish simply: Extra lemon wedges and a little chopped parsley keep the serving fresh and bright.
Equipment you'll need
Ingredients
Instructions
- Finely grate the onion into a mixing bowl, then finely grate in the garlic. Finely chop the parsley and add it to the bowl.
- Add the minced beef, egg, breadcrumbs, dried oregano, fine sea salt and black pepper. Mix with your hands just until evenly combined, then shape into small balls, about walnut-sized.
- Heat the extra virgin olive oil in a large frying pan over medium heat. Fry the meatballs in batches for 8 to 10 minutes, turning often, until browned all over and cooked through.
- Transfer to a plate and immediately squeeze over the lemon. Serve hot.
Recipe notes
Tips
- If the mixture feels soft, chill it for 10 minutes before shaping to make the meatballs easier to roll.
- Avoid overcrowding the pan so the meatballs brown rather than steam; keep cooked batches warm on a low heat while you finish frying.
Substitutions
- Replace Fresh parsley with Fresh mint for a more traditional, brighter herbal note.
- Replace Breadcrumbs with Gluten-free bread crumbs to make the meatballs gluten-free.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat in a 180°C (355°F) oven for 10 to 12 minutes until piping hot, or warm gently in a frying pan with a small splash of water; freeze for up to 2 months and defrost overnight in the fridge before reheating.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 45min (30min active)
- Difficulty: Easy
- Cuisine: Greek
-
Allergens:
Eggs Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Crostini con Ricotta e Acciughe (Ricotta and Anchovy Crostini)
Garlic toast topped with ricotta, anchovies and lemon zest
Air Fryer Panko Chicken Tenders
Crispy panko chicken tenders cooked quickly in the air fryer.
Air Fryer Chicken 65
Air-fried Chicken 65 with curry leaves and lemon.
Belgian-Style Chocolate Truffles
Dark chocolate truffles coated in cocoa powder
Nem Ran Hanoi (Vietnamese Fried Spring Rolls)
Crisp fried spring rolls with pork, prawns and glass noodles
Air Fryer Roasted Chickpeas
Crunchy air fryer chickpeas with olive oil and sea salt.
Chawanmushi (Savoury Steamed Egg Custard)
Silky steamed egg custard with prawns and shiitake
Garlic Toum (Middle Eastern Garlic Emulsion)
Thick garlic toum made with lemon juice and sunflower oil
Sautéed Mussels with Herbs
Mussels with garlic, shallots, white wine and herbs
Salmorejo (Thick Tomato and Bread Soup)
Thick chilled tomato and bread soup topped with egg and ham
Chimichurri Sauce (Herb and Garlic Sauce)
Parsley and garlic chimichurri with olive oil and red wine vinegar
Saengseon Jeon (Korean Pan-Fried Fish)
Korean pan-fried cod in flour and egg coating
Soutzoukakia Smyrneika (Spiced Meatballs in Tomato Sauce)
Greek spiced beef meatballs in tomato sauce
Albóndigas en Salsa de Tomate (Spanish Meatballs in Tomato Sauce)
Spanish beef meatballs simmered in a tomato and onion sauce
Pasta con le Polpette Napoletane (Pasta with Neapolitan Meatballs)
Rigatoni with Neapolitan meatballs simmered in tomato sauce
Psari Plaki (Baked Fish with Tomato and Potatoes)
Greek baked fish with tomato sauce, potatoes and onions
Air Fryer Meatballs
Air fryer meatballs made with beef, breadcrumbs and Parmesan.
Albóndigas en Salsa (Meatballs in Tomato and White Wine Sauce)
Beef and pork meatballs simmered in tomato and white wine sauce
You might also like
Bocadillo de Jamón Serrano (Spanish Ham Baguette Sandwich)
Spanish baguette sandwich with jamón serrano and grated tomato
Thai-Inspired Coconut Green Curry Risotto
Coconut green curry risotto with prawns and mange tout
Coquilles Saint-Jacques Gratinées (Scallops au Gratin)
Scallops in creamy white wine sauce with a golden crumb topping
Seco de Pollo (Ecuadorian Chicken Braised with Beer and Tomato)
Ecuadorian chicken braised with beer, tomato, peppers and coriander
Risotto alla Salsiccia (Italian Sausage Risotto)
Creamy risotto with Italian sausage and Parmesan
Pote Gallego (Galician Pork, Chorizo and Potato Stew with Kale)
Galician pork and chorizo stew with potatoes and kale
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen Carbon Steel Nonstick Frying Pan 12 Inch
- Works on all stovetops
- Naturally nonstick when seasoned
- Requires seasoning and maintenance
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
All-Clad HA1 Hard Anodized Nonstick Fry Pan 12 Inch
- Top-tier build quality
- Excellent heat distribution
- Expensive
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
