Keftedes — Greek Meatballs

Greek Non Fasting Published April 21, 2026

Non-Fasting Recipe: This dish contains meat, dairy, or eggs and is intended for feast days and non-fasting periods.

Greek meatballs, seasoned with mint, oregano, and cinnamon, bound with stale bread soaked in red wine,
then pan-fried until deeply browned. Smaller and more herbal than Italian meatballs, keftedes are
served as meze (small plates) with tzatziki or sent in children's lunchboxes wrapped in paper.

FASTING LEVEL: Non-Fasting (beef, lamb, eggs)

SERVINGS: 6 (about 30 meatballs)
TIME: 50 minutes

INGREDIENTS:
- 500 g ground beef
- 250 g ground lamb (or all beef if preferred)
- 2 slices stale bread, crusts removed
- 100 ml dry red wine (or milk)
- 1 large onion, very finely grated
- 4 cloves garlic, minced
- 2 large eggs
- 3 tablespoons fresh mint, finely chopped
- 2 tablespoons fresh oregano (or 1 tablespoon dried)
- 3 tablespoons fresh parsley, chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- Zest of 1 lemon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 50 g all-purpose flour, for coating
- Olive oil for frying

For serving:
- Tzatziki or Greek yogurt
- Lemon wedges
- Fresh pita

METHOD:
1. Soak bread in red wine until softened, about 5 minutes. Squeeze slightly — leave it moist but not dripping.
2. In a large bowl, combine soaked bread, both meats, grated onion, garlic, eggs, mint, oregano, parsley, cumin, cinnamon, lemon zest, salt, and pepper.
3. Mix with hands for 3 minutes until the mixture becomes smooth and slightly tacky. (The extra mixing gives keftedes their signature bouncy texture.)
4. Cover and refrigerate 30 minutes.
5. Form into walnut-sized balls. Roll lightly in flour.
6. Heat 1 cm olive oil in a large heavy skillet to 180C (350F). Fry meatballs in batches, not crowding the pan, for 5-6 minutes total, turning, until deeply browned on all sides.
7. Drain on paper towels.
8. Serve hot or warm with tzatziki, lemon wedges, and pita.

NOTES:
- The red-wine-soaked bread is the Greek secret. It tenderises the meat and adds depth. Milk is an acceptable substitute but less traditional.
- Mint is the herb that makes keftedes Greek. Do not omit.
- Keftedes freeze well cooked. Reheat in a 180C oven for 15 minutes. No microwave.
- Serve as meze with other small plates (tzatziki, olives, tiropitakia, grilled octopus) alongside ouzo.

NUTRITION (per 5 meatballs, approximate):
Calories: 420 | Protein: 32 g | Carbohydrates: 12 g | Fat: 26 g | Fibre: 1 g