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Fluffy Greek Beef Meatballs (Keftedes)

These traditional Greek meatballs, known as keftedes, are irresistibly tender and flavorful, thanks to a combination of fresh herbs, soaked bread, and a touch of yogurt. The secret to their light texture lies in the addition of vinegar and ouzo, which enhance the depth of flavor while keeping the meat moist. These keftedes are pan-fried to golden perfection, creating a crispy exterior that contrasts beautifully with the juicy interior. Served with a side of crispy fries and a refreshing green salad, they make for a satisfying meal that embodies the essence of Greek home cooking. Whether enjoyed as an appetizer, part of a mezze spread, or a main dish, these meatballs are a staple in Greek cuisine, cherished for their comforting taste and aromatic profile.

affordable | quick | pan frying | mediterranean | greek | high protein | comforting | hearty | herbs | beef | bread | onion | appetizer | main course | year round | casual gathering | family dinner
Time to complete

Prep

20min

Cook

15min

Wait

30min

Total

1h 5min

Ingredients (Makes 4 servings)

Ingredients

  • 500 g (1.1 lb) ground beef, preferably chuck, coarsely ground
  • 1 tbsp red wine vinegar
  • 120 g (4–5 slices) stale bread, crust removed, soaked in fresh milk and well squeezed
  • 2 medium onions, grated
  • 1 garlic clove, finely chopped
  • 1 large egg
  • Leaves from 1 bunch fresh mint, finely chopped
  • ⅓ bunch fresh dill, finely chopped, thick stems removed
  • 1 tbsp dried oregano
  • 1 tbsp ouzo (optional)
  • 1 tbsp strained Greek yogurt
  • 50 ml (3 tbsp) olive oil
  • Salt and freshly ground black pepper, to taste

For Coating

  • 100 g (¾ cup) all-purpose flour

For Frying

  • Sesame oil or olive oil, enough to fill ⅔ of the pan
Nutrition Information (per 100g)
  • Calories: 220
  • Fat: 12
  • Protein: 18
  • Carbohydrates: 14
  • Fiber: 1.5
Directions

Preparing the Meatball Mixture

  • 1. In a large mixing bowl, combine the ground beef, vinegar, soaked and squeezed bread, grated onions, garlic, egg, mint, dill, oregano, ouzo (if using), yogurt, olive oil, salt, and pepper. Knead thoroughly until the mixture is well combined and fluffy.

  • 2. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the flavors to meld and the mixture to firm up.
  • 4. Shape the meat mixture into round meatballs, approximately 40 g (1.4 oz) each, and roll them in the flour to coat evenly. Shake off any excess flour.
  • 6. Fry the meatballs in batches for about 3 minutes per side, until golden brown and crispy.
  • 7. Remove with a slotted spoon and drain on paper towels to absorb excess oil.

Shaping and Coating

  • 3. Place the flour in a shallow dish.

Frying the Meatballs

  • 5. Heat enough oil in a deep frying pan to cover ⅔ of the pan over medium-high heat.

Serving

  • 8. Serve hot with crispy fries and a fresh green salad.
Cookix's Secrets

Alternative Proteins

  • Substitute beef with ground lamb or a mix of beef and pork for a richer taste.

Bold Flavor Enhancements

  • Add a pinch of ground cumin or smoked paprika for a deeper, spiced aroma.

Flavor Development

  • Let the mixture rest in the fridge for longer (up to 2 hours) for deeper flavor infusion.

Frying Technique

  • Ensure the oil is hot enough before frying to achieve a crispy exterior without excessive oil absorption.

Healthier Version

  • Bake the meatballs at 200°C (400°F) for 20 minutes instead of frying for a lighter alternative.

Seasonal Tweaks

  • Replace mint with fresh basil in summer for a brighter, fresher flavor.

Texture Enhancement

  • For extra fluffiness, knead the mixture for at least 5 minutes to incorporate air.