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Traditional Greek Keftedes (Greek Meatballs)
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ALEXANDRA'S KITCHEN

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.

By Alexandra's Home

 |  

@home.alexandras

June 16, 2026

By Alexandra's Home

Ingredients

  • 1

    lb (500 g) ground beef

  • 1

    medium onion, blended

  • 1

    garlic clove, blended

  • 1

    tomato, peeled and grated

  • 3.5

    oz (100 g) fine breadcrumbs

  • 4

    tbsp (50 g) extra virgin olive oil

  • 40

    mint leaves

  • 1

    tsp dried oregano

  • Salt and freshly ground black pepper

  • Plain flour, for dusting

  • Extra virgin olive oil, for frying

Instructions

SHOP GRATSI white

TOTAL TIME

1 hour

15 servings

SHOP GRATSI white

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.

A pile of fresh mint leaves sits on a striped wooden cutting board, with a glass of golden liquid partially visible above them. A pile of finely chopped fresh parsley sits on a striped wooden cutting board, next to a glass of light-colored beverage with GRATS! written on it.

STEP 1

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.

A bowl containing raw ground beef is placed on a wooden surface. A partial view of a yellow-labeled container is visible at the top of the image. A grey ceramic bowl contains a mixture of shredded coconut and purple ingredients, topped with a generous portion of bright red fruit puree. The background is white and the bowl is viewed from above. A beige bowl containing chopped herbs, ground black pepper, salt, tomato paste, and finely minced onions or shallots, with seasoning powders sprinkled on top.

STEP 2

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.

A round mound of seasoned raw ground meat mixed with herbs and spices sits at the bottom of a large, light beige ceramic bowl. A woman with curly hair wearing a white tank top and striped apron mixes food in a bowl in a modern kitchen, surrounded by jars and utensils on the shelves behind her. A round plate filled with uncooked meatballs mixed with herbs sits on a wooden tray. A glass of light-colored beverage is beside the plate.

STEP 3

Lightly dust each meatball with flour.

Four chocolate dough balls partially coated in flour rest on a plate filled with a generous mound of flour, ready for further preparation or baking.

STEP 4

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.

A woman with curly hair pours olive oil into a pan on a stove, preparing to cook meatballs in a modern kitchen with shelves, jars, and an oven in the background. Raw meatballs dusted with flour are being fried in hot oil in a pan. The oil is bubbling around the meatballs, which are evenly spaced and not yet browned.

STEP 5

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.

Round meatballs are simmering in a shallow pan filled with golden yellow oil and sauce, creating a rich, savory appearance. The surface of the meatballs is browned and speckled with herbs. A plate of golden-brown meatballs rests on a paper towel atop a wooden tray. In the background, there is a glass of light-colored beer. The setup is bright and inviting.

STEP 6

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!

A wooden platter with meatballs, sliced tomatoes, red onion, pita bread, and a bowl of tzatziki sauce, garnished with chopped herbs. A glass of beer labeled GRATSI is in the background. A close-up of a platter with grilled pita bread, sliced red onions, meatballs, tomato slices, and a bowl of creamy tzatziki sauce drizzled with olive oil.

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