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Greek Meatballs (Keftedes) Recipe

Greek Meatballs (Keftedes)
Source: Little Spice Jar


  • 2 slices of white bread, torn into small pieces
  • 3 tablespoons milk
  • ¼ cup EACH: grated onions (squeeze out excess liquid) AND chopped parsley
  • 4-6 cloves minced garlic (less if you don’t like garlic)
  • 1 large egg
  • 1 teaspoon EACH: salt AND dried mint (double if fresh)
  • ½ teaspoon EACH: black pepper, ground cinnamon, AND dried oregano
  • 1/8 teaspoon nutmeg
  • 1 ¼ pound ground beef and lamb (see notes)
  • ½ cup all-purpose flour
  • Oil, for frying
28-34 meatballs



  • In a large bowl, pour the milk over the bread and press down with a spoon or your fingers so that the bread soaks up all the milk; let sit 5 minutes.
  • Add the grated onions, chopped parsley, minced garlic, egg, dried mint, salt, black pepper, ground cinnamon, dried oregano, and nutmeg to the bowl and mix until well combined.
  • Then, add the ground meat and gently mix until *just* combined.
  • If time permits, I suggest covering and refrigerating the mixture for 1-2 hours (or as long as you can) so the flavors develop further. 


  • Using a tablespoon measure or a cookie scoop, measure out meatballs, you’ll get anywhere in the ballpark of 28-34 meatballs.
  • Roll them into balls and place on a clean surface until you’re ready to cook.


  • Place the all-purpose flour in a small bowl.
  • Heat a large frying pan with enough oil to cover the bottom surface.
  • Dredge a batch of 8-10 meatballs in the flour one at a time, dust or shake off the excess flour, and place the meatballs in the skillet.
  • Let cook for 4-6 minutes or until cooked through flipping them every couple of minutes to cook them all the way through and brown all sides evenly.
  • Then, remove the cooked meatballs to a clean plate.
  • Repeat with additional batches.


  • You can serve these Greek Meatballs in homemade naan bread, and serve along with my marinated feta salad and homemade hummus!
  • You can even serve this over my Lebanese rice pilaf and drizzle with tzatziki! 


A recipe from Little Spice Jar

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