Traditional Greek Keftedes (Greek Meatballs)

There are certain dishes that instantly bring back memories of a Greek family kitchen, and keftedes are one of them. The aroma of fresh herbs, sizzling olive oil, and homemade meatballs frying in the pan is enough to gather everyone around the table before the meal is even ready. Crispy on the outside, tender and juicy on the inside, these traditional Greek meatballs are simple, comforting, and full of flavor. Served with tzatziki, fresh vegetables, and warm pita bread, they are one of Greece's most beloved family dishes.

In a large bowl, combine the ground beef, blended onion, blended garlic, grated tomato, breadcrumbs, olive oil, chopped mint, oregano, salt, and pepper. Mix thoroughly until all the ingredients are well combined. Using your hands will give the best result.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to develop. If you're short on time, you can skip this step and proceed directly. Shape the mixture into small meatballs, about the size of a walnut.

Lightly dust each meatball with flour.

Pour enough extra virgin olive oil into a large frying pan so that it reaches about halfway up the sides of the meatballs. Heat the oil over medium-high heat.

Fry the keftedes in batches, turning them frequently, until golden brown on all sides and cooked through, about 6–8 minutes per batch. Transfer to a plate lined with paper towels to absorb any excess oil.

Serve the keftedes warm with tzatziki, fresh onion slices, tomatoes, warm pita bread, chopped parsley, and a squeeze of fresh lemon juice. These traditional Greek meatballs can be enjoyed as an appetizer, a main course, or as part of a meze platter.

Pair beautifully with a chilled glass of Gratsi White Wine. Its bright acidity and fresh citrus notes complement the richness of the meatballs and the freshness of the herbs, creating a perfectly balanced Mediterranean meal.

Enjoy!