Crispy, golden-fried meatballs of seasoned beef and lamb, flavored with mint, oregano, and ouzo, with a tender herb-flecked interior.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Combine ground beef with grated onion, squeezed bread, egg, mint, oregano, ouzo, cumin, salt, and pepper. Mix well by hand.
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2
Cover and refrigerate for 30 minutes to firm up the mixture and let flavors meld.
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3
Shape into walnut-sized balls with wet hands. Roll lightly in flour, shaking off excess.
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4
Heat olive oil in a deep skillet to medium-high. Fry meatballs in batches for 3-4 minutes per side until deeply golden and cooked through.
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5
Remove with a slotted spoon and drain on paper towels.
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6
Serve hot with tzatziki, lemon wedges, and a simple salad alongside.
Did You Know?
The secret ingredient in Greek keftedes is often a splash of ouzo — the anise liquor adds a subtle sweetness that sets them apart from all other meatballs.
Chef's Notes
Equipment Tips
- mixing bowl
- deep skillet
- slotted spoon
- plate
Garnishing
lemon wedges, fresh mint
Accompaniments
tzatziki, pita
The Story Behind Κεφτέδες
Keftedes derive from the Persian kofte tradition, which spread through the Ottoman Empire to Greece. Greek cooks distinguished their version with fresh Mediterranean herbs, bread-softened texture, and the signature addition of ouzo. They are an essential part of the Greek meze table and a beloved comfort food across the country.
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