Keftedes sur assiette blanche avec tranches de pain grec et sauce blanche aux herbes dans un pot blanc sur table blanche

"Keftedes, delicious minced meat balls flavored with herbs and spices. Perfect for an authentic Greek meal or to enjoy as part of a convivial aperitif."


Detailed ground beef pictogram, top view

500 gr minced meat (beef or lamb)

A simple red onion pictogram, representing its use as a vegetable and ingredient in cooking

1/2 red onion

Simple pictogram of a whole garlic bulb with several cloves, representing a popular culinary ingredient and flavoring agent used in various cuisines

2 cloves of crushed garlic

Simple wheat flour pictogram represented by a small pile and stalk of yellow wheat, representing a cereal grain and an essential ingredient for baking and bread making

1/4 cup breadcrumbs

A pictogram representing an egg cut in half, showing the yolk in the center and the white on the outside

1 egg, lightly beaten

Simple pictogram of a sprig of parsley, representing a versatile herb used as a garnish, seasoning and flavoring in various dishes

2 tbsp fresh parsley, chopped

A pictogram of mixed herbs including parsley, romaine and thyme

1 tbsp fresh mint, chopped

Simple pictogram of a bottle of olive oil with two olives on the label and a cork stopper, representing a popular cooking ingredient and condiment used to enhance the flavor and texture of various dishes

Olive oil for cooking


  1. In a large bowl, mix the ground meat, onion, garlic, breadcrumbs, egg, parsley, mint, paprika, cumin, salt and pepper. Knead the mixture well until you obtain a homogeneous consistency.
  2. Form small balls with your hands and place them on a plate.
  3. In a frying pan, heat a little olive oil over medium heat. Add the meatballs, being careful not to overcrowd them. Brown them on all sides until cooked through and slightly crispy.
  4. Remove the meatballs from the pan and place them on absorbent paper to remove excess oil.
  5. Serve the keftedes hot with tzatziki sauce, a Greek salad or as an accompaniment to a main dish.

Discover the Delights of Greek Keftedes

Keftedes, these delicious Greek meatballs, are a true culinary treasure of the Mediterranean. Known for their rich flavor and perfect texture, keftedes are a staple of Greek cuisine. Immerse yourself in the world of keftedes and discover everything you need to know to fully appreciate them.

The History of the Keftedes

Keftedes have their origins in ancient Greece, where meat was often ground and mixed with herbs to create flavorful dishes. Over the centuries, this recipe has been perfected, incorporating influences from Turkish and Mediterranean cuisines. Today, keftedes are a symbol of togetherness and family tradition in Greece, often prepared at gatherings and parties.

Keftedes sur assiette blanche avec citron, menthe et bol de sauce blanche, herbes

Essential Ingredients

Keftedes are traditionally made with ground meat, usually beef or lamb, mixed with onions, garlic, stale bread soaked in milk, and a variety of herbs such as mint and parsley. Spices such as cumin and cinnamon add a unique depth of flavor. For a more modern version, some chefs add crumbled feta cheese for a touch of creaminess.

Preparing Keftedes

To prepare the keftedes, it is essential to mix all the ingredients well to obtain a homogeneous consistency. The balls are then shaped by hand before being rolled in flour and fried until golden and crispy. Perfect cooking guarantees a crispy texture on the outside and soft inside, releasing all the flavors of herbs and spices.

Nutritional Contributions of Keftedes

Keftedes are an excellent source of protein, essential for the growth and repair of muscle tissue. The meat used also provides B vitamins, iron and zinc. Fresh herbs add antioxidants and vitamins, while using olive oil for cooking contributes heart-healthy monounsaturated fatty acids.

Tasting and Accompaniment

Keftedes are generally eaten hot, accompanied by a fresh tzatziki sauce made from Greek yogurt, cucumber and garlic. They can also be served with grilled vegetables, roasted potatoes or pita bread. As a starter or main course, keftedes pair perfectly with a glass of Greek red wine like Xinomavro or a light white wine.

Regional Variants

In Greece, each region has its own version of keftedes. In Cyprus, for example, dumplings are often flavored with coriander, while in Crete they may include vegetables like zucchini or grated carrots. These regional variations demonstrate the richness and diversity of Greek cuisine.

Conservation Tips

Keftedes can be prepared in advance and stored in the refrigerator for two to three days. For longer storage, they can be frozen and reheated in the oven before serving. It is recommended to place them on a baking tray covered with parchment paper to prevent them from sticking together.

Keftedes sur assiette blanche avec menthe hachée sur table en bois peinte en bleu avec dessous de table en bois

Culinary Experience in Mykonos

For those visiting Mykonos, tasting keftedes at a local taverna is a must. The island offers a multitude of restaurants where you can enjoy these meatballs accompanied by fresh local produce and regional wines. The view of the Aegean Sea and the warm atmosphere of the taverns make this experience even more memorable.

The Keftedes and Greek Culture

Keftedes are not only a delicious dish, but they also embody the spirit of togetherness and family in Greece. They are often prepared during large family gatherings, parties and celebrations. Sharing a dish of keftedes is a way to strengthen bonds and celebrate the richness of Greek culture.

Keftedes, with their harmonious blend of flavors and textures, are a true celebration of Greek cuisine . Whether you prepare them at home or enjoy them in a tavern in Greece, these meatballs will bring a touch of authenticity and tradition to your table.

Greek recipe | keftedes | traditional cuisine | minced meat | herbs | spices | Greek dish | aperitif | tzatziki | Greek salad |

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