By eatmundo · July 7, 2026
🇬🇷Same ingredients, elsewhere in the world
33 matchesDishes from other countries' kitchens, made from the same core ingredients as Keftedes: Authentic Greek Meatballs with Herbs. The percentage is the share of ingredients the two recipes have in common.
Polpette al Sugo (Meatballs in Tomato Sauce)In Italy · same ingredients73%
Turkish Dumplings (Mantı)In Türkiye · same ingredients67%
Albóndigas en Salsa (Spanish Meatballs in Savory Sauce)In Spain · same ingredients67%
Keftedes are beloved Greek meatballs, bursting with fresh herbs like mint and parsley. Pan-fried to golden perfection, they offer a delightful crisp exterior and a tender, savory interior, perfect as a mezze or main course.
According to eatmundo's ingredient comparison, the closest dish to Keftedes from another cuisine is Polpette al Sugo (Italy): the two share 73% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a large mixing bowl, combine 500g of minced beef with 1 finely grated onion, 2 minced garlic cloves, 1 large egg, and 60g of breadcrumbs. Add 2 tablespoons each of finely chopped fresh mint and parsley.
- 2
Season the mixture generously with 1 teaspoon of salt and ½ teaspoon of freshly ground black pepper. Pour in 1 tablespoon of red wine vinegar and 2 tablespoons of olive oil. Using your hands, mix everything thoroughly until well combined but don't overmix, as this can make the meatballs tough.
- 3
Take small portions of the mixture (about 30g each) and roll them gently into uniform balls, roughly the size of a walnut. For best results, slightly flatten them into small patties about 2.5 cm (1 inch) thick; this helps them cook evenly.
- 4
Place 60g of all-purpose flour on a shallow plate. Lightly dredge each meatball in the flour, shaking off any excess. This thin coating helps create a lovely golden crust when frying.
- 5
Heat 250ml of vegetable oil in a large, heavy-bottomed frying pan over medium-high heat. The oil is ready when a small piece of flour dropped into it sizzles immediately.
- 6
Carefully place the floured meatballs into the hot oil, ensuring not to overcrowd the pan. Fry in batches for about 3-4 minutes per side, turning them gently with tongs, until they are beautifully golden brown and cooked through. They should feel firm to the touch.
- 7
Once cooked, remove the keftedes from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve immediately, perhaps with a squeeze of fresh lemon and a side of tzatziki or a simple green salad.
Frequently Asked Questions
What is Keftedes?
Keftedes are Greek meatballs primarily composed of ground meat mixed with garlic, onions, fresh herbs like parsley, and a splash of vinegar. They are typically served as a meze appetizer or as a main course alongside sides like tzatziki or pita bread.
What kind of minced meat is best for Keftedes?
This recipe uses minced beef, which works perfectly fine.
Can I bake Keftedes instead of frying them?
Yes, for a lighter version, bake them at 180°C (350°F) for 20-25 minutes, turning halfway, until golden brown and cooked through.
How can I prevent my Keftedes from falling apart?
Ensure your egg and breadcrumbs are well incorporated, and avoid adding too much moisture. Chilling the formed meatballs for 30 minutes before frying can also help them hold their shape.
What are common accompaniments for Keftedes?
Keftedes are often served with creamy tzatziki, a simple Greek salad, crispy fried potatoes, or a side of fluffy rice.
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