Keftedes (Greek Meatballs)

Keftedes (Greek Meatballs)

Usually I cook dishes that are quick and easy or take half a day to make it. There is nothing in between. Thankfully, today’s dish is in the first category! 

Keftedes are fried Greek meatballs, usually served as appetizer and, also, as part of meze platter. Keftedes can be served as a main dish with tzatziki, feta salad and rice/potatoes. Meat that is used in the meatballs can be  minced lamb, beef, pork or mixture of both.

I love fried food, but my stomach most of the time is too sensitive for it. That’s why I did a slightly healthier version, where meatballs are baked and not fried. However that doesn’t mean that they are less delicious. Keftedes are still crispy on the outside and soft on the inside. It’s so hard not to like them!

Ingredients for 4-5 portions:

  • 500g ground beef and pork mix
  • 1/2 cup breadcrumbs (I used gluten free with paprika) 
  • 1 medium onion, grated
  • 4-5 garlic cloves, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/4 tsp coriander
  • 1 large egg
  • 1/4 cup parsley
  • 1 tbsp fresh mint leaves
  1. Preheat the oven to 200 C. 
  2. Place ground meat in a large mixing bowl. Add all the ingredients and mix well. 
  3. Form  tablespoon size (or little bit smaller) meatballs. 
  4. Place meatballs on a parchment paper-lined baking sheet and bake for 35 min. 
  5. Serve it with Greek salad and potatoes/rice. I served it with rosemary potatoes.