Keftedes

Keftédes Greek Herb Meatballs with Lemon Sauce

Keftédes (κεφτέδες) are traditional Greek meatballs bursting with bright herbs and spices. A family favorite in Greece, keftédes are often served as part of a mezé platter with pita bread, olives and tzatziki, or alongside a simple salad. They feature ground meat (typically beef and lamb or pork) mixed with fragrant herbs like mint and oregano, a hint of garlic, and a touch of cinnamon. The result is a meatball that is crispy on the outside yet juicy and tender inside, with a refreshing lemony edge. These meatballs are perfect for sharing – fried until golden and drizzled with a light lemon–herb sauce, they make a satisfying main or appetizer. Every family has its version, but the key is balancing the savory meat with herbs and a zip of citrus.

Keftédes Greek Meatballs Recipe – Herb-Infused & Lemon Sauce
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Keftédes Greek Meatballs Recipe – Herb-Infused & Lemon Sauce

Recipe by Travel S HelperCourse: Appetizer, MainCuisine: Greek, MediterraneanDifficulty: Moderate
Servings

4–6

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

300

kcal

The meatball mixture is made by sautéing grated onion and garlic in olive oil to mellow their bite, then combining them with soaked bread (in milk), ground meat, chopped herbs (mint, parsley, oregano), spices (cumin, cinnamon, nutmeg), and an egg. The mixture is gently formed into small balls, dredged in flour, and fried until browned all over. A quick lemon-egg sauce (similar to avgolemono) is prepared by simmering broth with lemon juice and whisked egg yolk to thicken. The hot meatballs are then tossed or served with this sauce, which clings to them and adds tanginess. Keftédes are traditionally served hot with extra sauce for dipping.

Ingredients

  • Meatball mixture

  • 1 slice day-old white bread or pita (about 30–40 g), crust removed and soaked in a few tablespoons milk, then squeezed out (reserve milk)

  • 500 g ground meat (beef, or a 50/50 mix of beef and lamb/pork)

  • 1 small yellow onion, grated or very finely diced (about 1/2 cup)

  • 3 cloves garlic, minced or grated

  • 1 large egg

  • 2 tablespoons fresh mint leaves, finely chopped (or 1 tbsp dried mint)

  • 1 tablespoon fresh parsley, chopped (or 1 tsp dried parsley)

  • 1 teaspoon dried oregano (Greek oregano if possible)

  • ¼ teaspoon ground cumin

  • ¼ teaspoon ground cinnamon

  • Pinch of ground nutmeg (optional)

  • Salt and pepper, to taste (about ½ tsp salt)

  • Coating: All-purpose flour (for dredging)

  • Oil for frying: Vegetable oil or olive oil (enough for shallow frying, about ¼ inch depth)

  • Lemon sauce

  • 1 cup (240 ml) chicken or vegetable broth (low-sodium preferred)

  • Juice of 1 large lemon (about 2–3 tbsp)

  • 2 tablespoons butter (or extra olive oil)

  • 1 egg yolk (optional, for thickening)

  • Salt and pepper, to taste

Directions

  • Mix meatball ingredients: In a large bowl, combine the grated onion and garlic, soaked bread (squeezed out) and ground meat. Add the egg, chopped mint, parsley, oregano, cumin, cinnamon, nutmeg, and season with salt and pepper. Mix gently with your hands until evenly incorporated (do not overmix or the meatballs will be tough). Cover and chill in the fridge 15–30 minutes to let flavors meld (optional but recommended).

  • Form and coat meatballs: Form the mixture into small balls (about 1–1.5 inches diameter; you should get ~18–20 meatballs). Pour flour into a shallow bowl and lightly dredge each meatball so they are evenly coated; shake off excess.

  • Fry meatballs: In a large heavy skillet, heat about ½ cm (¼ inch) of oil over medium heat. Fry the meatballs in batches (don’t crowd the pan), turning occasionally, until golden brown on all sides and cooked through (about 4–5 minutes per batch). Drain on paper towels.

  • Make lemon sauce: In a clean saucepan, melt butter (or heat oil) over low heat. Add the broth and lemon juice; stir and bring to a gentle simmer. If using egg yolk, beat it lightly in a small bowl. Remove the pan from heat and temper the yolk by whisking in a few tablespoons of the hot lemon broth, then whisk this back into the soup pan. Return to low heat, stirring constantly, until the sauce thickens slightly (do not boil or the egg will curdle). Season with salt and pepper. (If you prefer a simpler sauce, you can skip the egg and just simmer broth with lemon until slightly reduced.)

  • Combine and serve: Arrange the fried meatballs on a platter and pour the lemon sauce over them (or serve sauce alongside for dipping). Garnish with extra mint or oregano, if desired. Keftédes are best served hot or warm.

Tips, Variations & Additions

  • Serving suggestions: Keftédes are delicious with pita bread, tzatziki sauce, and a simple salad of tomatoes and cucumbers. For a meal, serve a few on a plate with rice pilaf or roasted potatoes. A squeeze of fresh lemon over the meatballs brightens the flavors. They also pair well with grilled vegetables or a Greek salad.
  • Storage & reheating: Store leftovers in an airtight container in the fridge for 3 days. Reheat gently in a skillet or in the oven (covered) until warm. The meatballs can be frozen (cooked or uncooked) for up to 2 months; thaw overnight before cooking or reheating. The lemon sauce keeps separately for a day (reheat on low while whisking).
  • Variations & substitutions: Use all beef or add 50/50 lamb for richer flavor. You can include chopped dill or scallions in the mix. For a vegetarian take, try lentil- and rice-based keftedes (or use mashed white beans) seasoned similarly. To lighten up, bake the meatballs on a tray at 200°C (400°F) for 20 minutes instead of frying. Gluten-free: soak gluten-free bread or use almond flour. If you like heat, add a pinch of red pepper flakes or substitute chili powder for some of the cumin.
  • Chef’s tips: Grate onion finely: This keeps the mixture moist and prevents any raw onion bite. Squeezing out excess moisture from the onion also helps. Soak bread: Don’t skip the bread soaked in milk or water – it keeps the meatballs tender and binds the mixture. Squeeze out well. Herb power: Fresh mint is key for authentic flavor, but if unavailable, dried mint (used sparingly) can suffice. Oil temperature: Fry on medium heat so meatballs cook through without burning outside.
  • Optional add-ons: Some Greeks serve keftédes topped with a lemony avgolemono sauce (as above) or with crumbled feta on top. You can also serve them with a side of Greek rice pilaf or pita chips.
  • Equipment Needed: Mixing bowl and utensils (for combining ingredients), Knife and grater (for onion), Heavy skillet or frying pan (cast iron works well), Slotted spoon or spatula (for turning meatballs), Small saucepan (for sauce).

Nutrition Facts (per serving – about 3 meatballs + sauce)

Nutrient

Amount

Calories

300 kcal

Carbohydrates

4 g

Protein

18 g

Total Fat

22 g

– Saturated Fat

6 g

Cholesterol

110 mg

Sodium

320 mg

Fiber

0 g

Sugar

1 g

Allergens

Egg, wheat, milk (if used in sauce)

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