Crispy Juicy Greek Keftedes

Greek keftedes are crispy on the outside and juicy on the inside meatballs packed with fresh herbs and savory flavor. These fried meatballs are perfect for dipping in lemon or tzatziki, stuffing into warm pita bread, or simply enjoying by the handful. They bring a burst of Greek tradition and make a wonderful appetizer or main dish.

Ingredients

• Ground beef and ground pork: combined build both flavor and juiciness you can use all beef if preferred
• Small onion: finely grated to prevent chunks and add moisture that keeps meatballs tender
• Minced garlic: brings savory depth essential for authentic Greek taste
• Bread soaked in milk or breadcrumbs: helps bind the mixture and keeps the inside soft
• Egg: works as a natural binder holding everything together evenly
• Chopped parsley: contributes a fresh herbal note that brightens the meatballs
• Fresh mint: is optional but highly recommended for that signature touch of Greek flavor
• Salt and pepper: balance the taste
• All-purpose flour for coating: ensures a beautifully crispy outer layer when fried
• Olive oil for frying: adds a subtle fruity richness use a good quality extra virgin if possible

Step-by-Step Instructions

Sift together the Aromatics and Mix the Meat:

In a large bowl combine ground beef, ground pork, finely grated onion, minced garlic, chopped parsley, and mint. Add soaked bread or breadcrumbs, egg, salt, and pepper. Mix everything gently but thoroughly until evenly combined without overworking the meat.

Chill to Bind and Deepen Flavor:

Cover the mixture and place it in the fridge for 30 minutes. This resting period helps the ingredients meld and makes shaping easier.

Shape and Coat:

Roll the mixture into small balls or ovals depending on your preference. Lightly roll each one in all-purpose flour and shake off excess flour for an even coating that crisps nicely without being too thick.

Heat the Oil and Fry:

Pour olive oil into a skillet to cover the bottom in a shallow layer. Heat over medium temperature until warm but not smoking. Fry the meatballs in batches so they don’t crowd the pan. Turn every couple of minutes to achieve an even golden brown and cook through, about 8 to 10 minutes total.

Drain and Serve Hot:

Remove the cooked keftedes with a slotted spoon and drain on paper towels to remove excess oil. Serve immediately with lemon wedges or a side of creamy tzatziki sauce for dipping.

Save

Storage Tips

Leftover keftedes can be stored in the fridge for up to three days in an airtight container. To reheat, warm them gently in a skillet to maintain the crispiness. You can freeze raw, uncoated meatballs on a tray first and then transfer to a bag for up to three months; just thaw before flouring and frying.

Ingredient Substitutions

If you do not have fresh mint, dried mint can substitute but use it sparingly as it is stronger. You can replace pork with lamb for a richer flavor typical of some Greek variations. Gluten-free breadcrumbs or gluten-free flour works well if you are avoiding gluten.

Serving Suggestions

Serve keftedes with lemon wedges and tzatziki sauce for a classic Greek appetizer experience. They also work wonderfully in pita bread with sliced tomatoes, cucumbers, and red onions for a quick gyro-like sandwich. Pair with a Greek salad and crusty bread for a complete meal.

Cultural Context

Keftedes hold a special place in Greek cuisine as a traditional comfort food served at family gatherings and celebrations. Each region of Greece has its own twist on the recipe; some might add cinnamon or allspice for warmth, while others keep it simple with just herbs and garlic. These meatballs reflect the Mediterranean love for fresh, simple ingredients done well.

Recipe FAQs

→ What type of meat works best for keftedes?

Traditionally, a combination of ground beef and pork offers the best balance of flavor and juiciness for keftedes.

→ Why is the onion grated for this dish?

Grating the onion prevents large chunks and adds moisture, helping create tender meatballs with consistent texture.

→ How do I keep keftedes crispy when frying?

Use medium-hot olive oil and avoid overcrowding the pan. Proper heat ensures a crisp coating without soaking up too much oil.

→ Can keftedes be made without mint?

Yes, mint is optional but adds a fresh herbal note. Parsley alone still provides excellent flavor.

→ What is the best way to serve keftedes?

Serve hot with lemon wedges or a cool, creamy dip like tzatziki. They also work well stuffed inside pita bread.