Greek Keftedes Recipe

Introduction

Greek Keftedes are flavorful, tender meatballs infused with aromatic herbs and a bright lemon sauce. This classic dish is perfect for sharing and brings a taste of the Mediterranean to your table. Simple to prepare and satisfying, it’s a favorite in Greek cuisine.

Ingredients

• 200g (7 oz) ground pork
• 400g (14 oz) lean ground beef
• 1 large egg
• 100g (3.5 oz) crustless bread
• 125ml (½ cup) white wine
• 100g (½ cup) onion, minced
• 4 garlic cloves, minced
• ½ teaspoon ground cumin
• 1 teaspoon dried oregano (plus extra to serve)
• 2 teaspoons dried parsley (or fresh, minced)
• 1 teaspoon fine sea salt (plus extra for the sauce)
• ½ teaspoon ground black pepper (plus extra for the sauce)
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 500ml (2 cups) hot water or vegetable, beef, or chicken stock
• 8-10 tablespoons lemon juice

Instructions

1. Step 1: Soak the crustless bread in white wine for a couple of minutes. Tear it into smaller pieces and transfer to a large mixing bowl along with ground beef, ground pork, egg, parsley, oregano, cumin, onion, garlic, salt, and pepper.
2. Step 2: Mix the ingredients thoroughly by hand or with a fork until well combined. Shape the mixture into about 15 oval-shaped meatballs, each weighing 65-70g. Place on a plate and refrigerate for about an hour to firm up.
3. Step 3: Heat olive oil in a large skillet over medium heat. Add the meatballs carefully and sear on both sides until golden brown, around 3-4 minutes per side. Avoid flipping too early. Remove and place on paper towels to drain excess oil.
4. Step 4: In a separate pan, melt butter over moderate heat. Add flour and cook, stirring constantly for 2-3 minutes until the mixture turns sandy colored and emits a toasted flour aroma.
5. Step 5: Gradually pour in hot water or stock and lemon juice, stirring to combine. Season with salt and pepper to taste.
6. Step 6: Add the seared meatballs to the sauce, cover the pan, and let simmer for about 20 minutes. Turn the meatballs once and stir occasionally to prevent sticking and ensure even cooking.
7. Step 7: Serve the meatballs warm, garnished with extra freshly ground black pepper and a sprinkle of dried oregano.

Tips & Variations

• For an extra fresh flavor, substitute dried parsley with fresh minced parsley.
• Use homemade or good quality stock instead of water for a richer sauce.
• Try adding a pinch of cinnamon or allspice to the meat mixture for a subtle warmth.
• If you prefer, bake the meatballs at 180°C (350°F) for 20 minutes instead of frying.

Storage

Store leftover keftedes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat with a splash of stock or water to keep them moist. They can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only beef or pork for the meatballs?

Yes, you can use either ground beef or pork alone, but combining both adds extra flavor and moisture to the keftedes.

Is there a vegetarian alternative for Greek Keftedes?

Traditional keftedes are meat-based, but you can make a vegetarian version using lentils or chickpeas combined with breadcrumbs, herbs, and spices for a similar texture and flavor.

Greek Keftedes Recipe

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4.6 from 570 reviews

Greek Keftedes are traditional Greek meatballs made from a flavorful blend of ground pork and beef, combined with aromatic herbs and spices. These tender meatballs are seared until golden and then simmered in a zesty lemon sauce, resulting in a deliciously moist and tangy dish perfect for sharing.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 15 meatballs 1x
• Category: Main Course
• Method: Frying
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Meatballs

• 200g (7 oz) ground pork
• 400g (14 oz) lean ground beef
• 1 large egg
• 100g (3.5 oz) crustless bread
• 125ml (½ cup) white wine
• 100g (½ cup) onion, minced
• 4 garlic cloves, minced
• ½ teaspoon ground cumin
• 1 teaspoon dried oregano (plus extra to serve)
• 2 teaspoons dried parsley (or fresh, minced)
• 1 teaspoon fine sea salt (plus extra for the sauce)
• ½ teaspoon ground black pepper (plus extra for the sauce)

Sauce

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 500ml (2 cups) hot water or vegetable, beef, or chicken stock
• 8–10 tablespoons lemon juice

Instructions

1. Prepare the Meatballs: Soak the crustless bread in white wine for a couple of minutes until softened. Tear it into smaller pieces and add to a large mixing bowl along with ground beef, ground pork, egg, parsley, oregano, cumin, minced onion, minced garlic, salt, and pepper. Use your hands or a fork to thoroughly combine all ingredients. Shape the mixture into 15 oval-shaped meatballs, about 65-70g each. Place the meatballs on a plate and refrigerate for approximately one hour to allow them to firm up.
2. Cook the Meatballs: Heat a generous splash of olive oil in a large skillet over medium heat. Carefully add the meatballs, searing them on both sides until golden brown, about 3-4 minutes per side. Be careful not to flip them too early to prevent breaking. Once cooked, transfer the meatballs to paper towels to drain any excess oil.
3. Make the Sauce: In a separate pan, melt butter over moderate heat. Add flour and cook, stirring constantly, for 2-3 minutes until the mixture turns sandy in color and emits a toasted flour aroma. Gradually pour in hot water or stock, then add lemon juice. Stir well to combine and season with salt and pepper to taste.
4. Simmer the Meatballs: Add the seared meatballs into the sauce. Cover the pan and let them simmer gently for about 20 minutes, turning the meatballs once during cooking. Stir occasionally to prevent sticking and ensure even cooking throughout.
5. Serve: Once the meatballs are cooked through and infused with the sauce, serve them warm. Garnish with extra freshly ground black pepper and dried oregano to enhance the flavors.

Notes

• Using crustless bread soaked in white wine helps keep the meatballs tender and moist.
• Allowing the meatballs to rest in the refrigerator before cooking firms them up for better shape retention during frying.
• Be gentle when flipping meatballs to prevent them from falling apart.
• The lemon sauce adds a characteristic tangy flavor typical of Greek cuisine, but adjust lemon juice according to personal taste.
• These meatballs pair beautifully with crusty bread, rice, or a simple Greek salad.

Keywords: Greek meatballs, Keftedes, lemon sauce meatballs, traditional Greek recipe, Mediterranean meatballs