Greek Meatballs (Keftedes)

Greek Meatballs (Keftedes)
Patricia Vasos
  • Greek Meatballs (Keftedes)
  • Description
    A delicious appetizer made with minced beef and pork seasoned with fresh herbs and Ouzo.

Preparation time: 20'
Cooking Time: 10'
Total Time: 30'

Main ingredients

Cooking Method



8 Servings

ground minced beef 1 ½ lbs. (650 gr)
minced pork ¾ Ib. (350 gr)
onions,minced 3 medium
fresh mint,finely chopped 3 tablespoons
fresh parsley,finely chopped 3 tablespoons
greek oregano,dried 3 tablespoons
fresh thyme,finely chopped 3 tablespoons
garlic cloves,finely chopped 3
cumin ¾ teaspoon
red wine 1 ½ glass
toastbread (fresh or stale) 5 slices,soak in the red wine and sqeeze
eggs 2 medium
tomato,grated 1 medium
greek balsamic vinegar 1 ½ tablespoons
bread crumbs ¾ cup
salt and pepper to taste
all-purpose flour 1 ½ cups
ouzo ½ cup
For the dip
greek yogurt 2 cups
mustard 1 tablespoon
greek honey 1 tablespoon
fresh mint,finely chopped 1 tablespoon
salt and pepper to taste
How to cook

1. For the dip, mix all the ingredients with a spatula.  Cover with plastic wrap and set in the refrigerator.

2. For the meatballs, soak the bread in the red wine and with your hands squeeze the excess wine.

3. Using a stand mixer and its dough hook attachment, add all the ingredients, except for the flour and ouzo, in the bowl and mix on a low speed for 10 minutes.  If you do not have a stand mixer, you can use your hands.

4. Dip hands in the ouzo.  Grab a small amount of the meat and roll them a little bigger than a golf ball size. 

5. In a shallow pan or dish, add the flour and lightly coat the meatballs and shake off excess.

6. In a skillet, on a medium high heat, fill ½ of the way up with a mix of extra virgin olive oil & vegetable oil. Carefully add the meatballs and cook for 8-10 minutes or until golden brown.  Remove onto a paper towel.  Set on a platter with the dip.

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