Greek Keftedes: Homemade Meatballs with Mint and Parsley

A plate of freshly cooked keftedes rarely stays full for long. Golden on the outside, tender in the middle and fragrant with herbs, these Greek meatballs are lovely with tzatziki, a tomato salad and warm pita bread.

They work equally well as a family dinner or as part of a table of small dishes to share. Put out a few lemon wedges, bring everything to the table and let everyone help themselves.

Recipes vary between households and regions. This version keeps the ingredients from our original recipe, including grated potato — a feature often associated with Cypriot keftedes.

What Are Keftedes?

Keftedes are seasoned meatballs found in Greek cooking, with variations also enjoyed in Cyprus. They can be round or slightly oval, and the choice of meat, herbs and other ingredients depends on the recipe.

Here, pork mince is mixed with onion, potato, parsley and dried mint. The potato helps keep the meatballs tender, while the herbs give them their distinctive flavour.

Ingredients

• 1 kg pork mince
• 1 large onion, grated
• 2 large potatoes, peeled and grated
• 2 eggs
• ½ cup chopped fresh parsley
• 3 tablespoons dried mint
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 teaspoon baking powder
• Frying oil, enough for a generous depth in your pan

How to Make Keftedes

1. Prepare the potatoes and onion

Peel and grate the potatoes. Squeeze out excess liquid using your hands or a clean kitchen towel.

Grate the onion and place it in a large mixing bowl with the potatoes.

2. Mix the ingredients

Add the pork mince, eggs, parsley, dried mint, olive oil, baking powder, salt and pepper.

Mix thoroughly with your hands until the ingredients are evenly combined. The mixture should hold together when shaped.

3. Shape the meatballs

With lightly dampened hands, form small meatballs or oval patties of a similar size. Avoid making them too large, so the centres cook through without the outside becoming too dark.

Arrange them on a tray while you prepare the pan.

4. Fry in batches

Heat the frying oil in a deep frying pan over a medium heat.

Carefully add a small batch of keftedes, leaving space between them. Turn as needed so they colour evenly, and adjust the heat if they brown too quickly.

Cook until golden brown and cooked through. The colour of the outside alone is not enough to judge whether the centre is ready.

5. Drain and serve

Lift the cooked keftedes out with a slotted spoon and place them on kitchen paper to drain.

Repeat with the remaining mixture and serve warm.

Oven-Baked Keftedes

If you prefer to use less frying oil, you can bake the keftedes instead.

1. Preheat the oven to 200°C conventional / 180°C fan.
2. Line a baking tray with baking paper.
3. Arrange the meatballs with a little space between them and brush lightly with oil.
4. Bake for approximately 30–35 minutes, turning halfway through.

Cooking time depends on their size and your oven. Check that the centres are fully cooked before serving. Baked keftedes will have a different crust from the fried version, but still make a satisfying meal.

What to Serve with Greek Keftedes

For an easy dinner, serve them with:

• Tzatziki for a cool, garlicky dip
• Greek salad with tomatoes, cucumber, olives and feta
• Warm pita bread
• Chips or roasted potatoes
• Lemon wedges for squeezing over the meatballs

For a sharing meal, add olives, a few dips and grilled vegetables.

Tips for Better Keftedes

Squeeze the grated potatoes. Excess liquid can make the mixture difficult to shape.

Keep the size consistent. Similar-sized meatballs cook more evenly.

Cook a small test piece. Before shaping the whole batch, fry a little of the mixture and taste it. You can then adjust the seasoning without tasting raw meat.

Give them space in the pan. Frying in smaller batches helps maintain the oil temperature and makes turning easier.

Watch the heat. If the outside darkens before the centre cooks, lower the heat and give the next batch more time.

Serve with something fresh, something to dip into and plenty of napkins.

Καλή όρεξη – enjoy your meal!