Keftedes are the ultimate Greek meatball - crispy on the outside, tender and juicy within, and packed with fragrant herbs and warm spices that make them utterly addictive. Unlike Italian-style meatballs, Greek keftedes are seasoned with fresh mint, dried oregano, and a hint of cumin, giving them a distinctive Mediterranean character that's light, aromatic, and deeply satisfying.
Traditionally made with a mixture of beef and pork mince - though lamb works beautifully too - keftedes are shallow-fried until deeply golden and served as part of a mezze spread, as a starter with tzatziki, or piled into warm pitta with salad for a brilliant informal dinner. They're equally at home at a dinner party or as a quick midweek meal.
This recipe uses everyday ingredients available in any UK supermarket, and the meatballs come together quickly with minimal fuss. The key is chilling the mixture before shaping, which helps them hold their form during frying. Make a big batch and freeze half - they reheat brilliantly and taste just as good the next day.
Ingredients
For the meatballs
- 250 g Beef Mince , or a mix of beef and pork
- 1 Small Onion , very finely grated
- 2 Garlic Cloves , minced
- 30 g Breadcrumbs , fresh or dried
- 1 Medium Egg , lightly beaten
- 2 tbsp Fresh Mint Leaves , finely chopped
- 1 tsp Dried Oregano
- 0.5 tsp Ground Cumin
- 0.25 tsp Ground Cinnamon
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
- 1 tbsp Red Wine Vinegar
For frying
- 4 tbsp Olive Oil , or sunflower oil
To serve
- Tzatziki
- Lemon Wedges
- Warm Pitta (optional)
- Fresh Mint Leaves (optional)
Method
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In a large bowl, combine the mince, grated onion, garlic, breadcrumbs, egg, mint, oregano, cumin, cinnamon, salt, pepper, and red wine vinegar. Mix thoroughly with your hands until everything is evenly combined - don't be tempted to under-mix or the meatballs will be uneven in flavour.
Tip: Grating the onion rather than chopping it means the moisture distributes evenly through the mixture and you won't get crunchy pieces of onion in the finished meatballs. -
Cover the bowl and refrigerate for at least 30 mins. This firms up the mixture and makes it much easier to shape - don't skip this step.
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With damp hands, roll the mixture into balls slightly smaller than a golf ball - you should get around 14–16 meatballs. Place on a plate as you go.
Tip: Keeping your hands damp prevents the mixture from sticking and helps you achieve a smooth, even shape. -
Heat the olive oil in a large frying pan over a medium-high heat. Fry the meatballs in a single layer for 12–15 mins, turning every few minutes, until deeply golden and cooked through. Work in batches if needed - don't overcrowd the pan or they'll steam rather than fry.
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Transfer to a plate lined with kitchen paper to drain briefly. Serve immediately with tzatziki, lemon wedges, and warm pitta or flatbread if using.
Air Fryer Method
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Preheat the air fryer to 190°C for 3–5 mins.
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Lightly brush or spray the basket with oil. Arrange the chilled meatballs in a single layer with a little space between each - cook in two batches if needed.
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Cook for 12–14 mins, shaking the basket halfway through, until deeply golden all over and cooked through.
Tip: The air fryer gives a great crust on keftedes with significantly less oil than shallow frying - just make sure the basket isn't overcrowded or they'll steam rather than colour.
Alternatives & Variations
Use extra-lean beef mince (5% fat) instead of standard - significantly reduces the fat content without affecting flavour much, though the meatballs will be slightly less juicy
Bake instead of fry - arrange on a lined baking tray, drizzle with 1 tbsp olive oil, and bake at 200°C fan / 220°C conventional for 18–20 mins, turning once; you lose a little of the crust but save a considerable amount of oil
Swap breadcrumbs for a slice of wholemeal bread, soaked in water and squeezed dry - adds a touch more fibre
The breadcrumbs in this recipe contain gluten. Swap them for gluten free breadcrumbs (widely available at Tesco and Sainsbury's) or use a slice of gluten free bread blitzed into crumbs. All other ingredients are naturally gluten free. If serving with pitta, use a gluten free alternative. Check your tzatziki label if you have a severe intolerance.
FAQs
Around 35 mins of active prep and cooking, plus 30 mins of chilling time. The chilling step is important for the texture and shape of the meatballs - factor it in when planning.
Rated Easy. Mixing and shaping meatballs is straightforward, and shallow frying is a simple technique. The main things to get right are chilling the mixture and not overcrowding the pan.
Yes - they freeze brilliantly. Freeze cooked and cooled meatballs in an airtight container for up to 3 months. Reheat from frozen in the oven at 180°C fan for 15–18 mins until piping hot, or defrost overnight in the fridge and reheat in a frying pan with a splash of oil. You can also freeze the raw shaped meatballs - freeze on a tray until solid then transfer to a freezer bag; cook from frozen adding 5 mins to the frying time.
Yes - the mixture can be made and kept covered in the fridge for up to 24 hours before shaping and frying. Cooked keftedes reheat well and keep in the fridge for up to 3 days. They're also excellent served at room temperature as part of a mezze spread.
They're a natural partner for tzatziki and lemon wedges as a starter or mezze dish. For a more substantial meal, serve in warm pitta with shredded lettuce, sliced tomato, and red onion. They also work well alongside a Greek salad, roasted potatoes, or as part of a full Greek mezze spread with dolmades, hummus, and baked feta.
Absolutely - lamb is a traditional and delicious alternative that gives keftedes a richer, slightly gamier flavour. A 50/50 mix of lamb and beef is particularly good. Use exactly the same quantities and method.
Yes - this is one of the best recipes for the air fryer. Preheat to 190°C, arrange in a single layer with a little space between each meatball, and cook for 12–14 mins, shaking the basket halfway. You get an excellent golden crust with far less oil than the frying pan method. Cook in batches for the best results.
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