Margaret's Keftedes (Greek Meatballs) Recipe -
Margaret's Keftedes (Greek Meatballs) Recipe
  • READY IN 55 mins

Margaret's Keftedes (Greek Meatballs)

Recipe by  

"This is my yia yia's recipe--a family favorite straight from the village of Kyparissia. Serve as an appetizer or with tzatziki, Greek salata, and pita or pasta for a full meal. They taste best served at room temp and make for wonderful leftovers. If you don't care for lamb, try using all beef instead."

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Ingredients Edit and Save

Original recipe makes 2 1/2 dozen Change Servings
  • PREP

    25 mins
  • COOK

    30 mins

    55 mins


  1. Moisten the bread pieces with the milk in a large bowl, and set aside. Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped. Add the onion mixture to the bowl with the moist bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly blended.
  2. Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter. Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away.
  3. Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes; drain on a paper towel-lined plate. Repeat with remaining meatballs.
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Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2008

This was a great recipe but I made a few changes to suit our tastes. First it is very important to soak the milk in bread as suggested. Also, make sure to grate the onion right into the bowl so you can integrate the juice from the grated onion. I used a generous amount of parsely instead of the mint. I skipped dredging in flour and instead used olive oil for health purposes. These are a hit every time!!!

Most Helpful Critical Review
Sep 18, 2009

Cut the number of eggs to one or two for a pound of meat. For an easier alternate, instead of frying, try baking them in a greased cassarole dish at 350 (without rolling them in flour).

Nov 02, 2011

This was part of our "dippable dinner" night. I used whole wheat bread instead of white. I also let this meatball mixture sit for 20 minutes before forming it into the meatballs. We really liked these--especially the boys, which really surprized me. They ate a lot, they loved dipping it in the tzatziki sauce with the homemade pita chips. HUGE hit. I'll make this again for sure.

Apr 29, 2008

The only alterations to the recipe were to use a pound each of the lamb and beef, and to reduce the number of eggs to 2. Yummy stuff!

Jul 09, 2010

delish!!, 2 white bread, shred onion into the mixture,omit mint and add greek seasoning,1 egg all otherr ingrediants the same. and don't fry bake at 350 for 30 miniutes, turning half way through.

Mar 19, 2008

I made this with 3 slices of white bread, and it was pretty sloppy; I added just one large egg to bind the mixture but it was so wet I had to throw in some breadcrumbs (maybe half a cup). We enjoyed them but I would add more salt next time. I served them in pitas with lettuce, tomatoes, onion and a yogurt/Ranch/garlic powder dressing. Not bad at all. Thanks!

May 01, 2009

We really liked these meatballs. Based on other reviewers advice I cut the amount of egg in half. Also, I cut the amount of mint in half. My mint was home dried and strong. I served the meatballs on pita bread using the yogurt sauce recipe from the "warm greek pita sandwiches with cucumber yogurt sauce" recipe on this site. We will make this again! Thanks.

Jan 29, 2008

Very Tasty! We had a Greek themed dinner party and made these for the appetizer. The meatball mixture wasn't very firm so before rolling into balls, we doubled the amount of bread crumbs and chilled in the freezer Which helped some.


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  • Calories
  • 522 kcal
  • 26%
  • Carbohydrates
  • 28.6 g
  • 9%
  • Cholesterol
  • 259 mg
  • 86%
  • Fat
  • 31.5 g
  • 48%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 29.7 g
  • 59%
  • Sodium
  • 893 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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