Introduction
Keftedakia are the smaller, appetizer-sized versions of the classic Greek meatballs, specifically designed to be popped into the mouth as a savory meze. While they share the same base as keftedes, which is a flavorful blend of minced meat, soaked bread, and onions, they are rolled into smaller, uniform spheres to ensure they cook quickly and develop a high ratio of crunchy, fried crust to soft interior. The defining aromatic that sets them apart is the heavy use of fresh spearmint, a cooling herb that provides a brightness to cut through the richness of the meat. Traditionally served at room temperature during parties or beach picnics, they are often paired with cubes of feta cheese, olives, and a cold glass of ouzo.
Ingredients
The Meat Mixture
1 kg ground meat (traditionally a mix of 70% beef and 30% pork)
2 thick slices of stale bread (crusts removed, soaked in water or red wine and squeezed dry)
1 large red onion, grated
2 cloves garlic, minced
1 large egg
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
The Herbs and Spices
1/2 bunch fresh parsley, finely chopped
2 tbsp fresh mint, finely chopped (the signature Greek flavor)
1 tbsp dried oregano
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp ground cumin (optional)
The Frying and Coating
All purpose flour (for dredging)
Vegetable oil or light olive oil (for frying)
Preperation
Meat: Combine ground beef with a smaller portion of ground pork to ensure the meatballs remain juicy and flavorful after frying.
Binder: Soak several slices of stale, crustless bread in water or red wine, then squeeze them dry to create a soft, light texture.
Aromatics: Grate a large red onion and mince several garlic cloves, ensuring you include the onion juices for extra moisture.
Herbs: Finely chop a generous amount of fresh spearmint and flat leaf parsley to give the meat its distinct Mediterranean freshness.
Seasoning: Measure out dried oregano, a pinch of cumin, and a splash of ouzo or red wine vinegar to brighten the savory flavors.
Coating: Have a bowl of all purpose flour ready for dredging the meatballs to create a thin, crispy crust when they hit the hot oil.
Step by Step
The Meat: Use a mixture of ground beef and ground pork for the best balance of flavor and tenderness. The pork provides the necessary fat to keep the meatballs juicy during frying.
The Bread: Soak stale crustless bread in water or a splash of red wine, then squeeze it very dry. This "psomi" acts as a panade, ensuring the meatballs stay light and airy rather than dense.
The Aromatics: Add a large amount of very finely grated red onion (including its juice) and minced garlic. The grated onion melts into the meat, providing moisture and a subtle sweetness.
The Herbs: Mix in an abundance of fresh chopped parsley and, most importantly, fresh mint. The mint is the signature flavor of traditional keftedakia, giving them a bright, cooling contrast to the savory meat.
The Binding: Add an egg and a tablespoon of extra virgin olive oil to the mixture. Season generously with salt, black pepper, and a pinch of dried oregano or a hint of cumin.
The Resting: Let the meat mixture rest in the refrigerator for at least an hour. This allows the bread to absorb the flavors and the fats to firm up, making the balls easier to shape.
The Coating: Roll the meat into small, bite-sized balls (roughly the size of a walnut). Dredge each ball lightly in all-purpose flour and shake off the excess; this creates a thin, crispy crust.
The Frying: Fry the meatballs in hot olive oil or a neutral vegetable oil until they are a deep, dark brown on all sides. They should be "crunchy" on the outside and tender in the middle.
Finishing: Place the fried meatballs on paper towels to drain. Serve them hot or at room temperature, usually garnished with lemon wedges and a side of tzatziki or fried potatoes.
Origin:
Pan-Hellenic
Diet
Contains Gluten
Equipment Needed:
Large mixing bowl, Heavy frying pan, Tongs.
Cultural History
Keftedakia are traditional Greek meatballs known for their crispy exterior and light, herb infused interior. Unlike larger meatballs served in sauce, these are typically bite sized and seasoned with a fragrant combination of fresh mint, flat leaf parsley, and grated onion. The mixture traditionally uses a blend of ground beef and pork, combined with bread soaked in milk or ouzo to ensure a tender texture. After being lightly dredged in flour and pan fried in olive oil, they develop a savory crust while remaining succulent inside. Often served as a central "meze" or alongside fried potatoes and tzatziki, keftedakia are a staple of Greek family gatherings and celebrations due to their addictive, aromatic profile and easy, handheld size.
Yiayias Secret
The secret to the perfect Keftedakia is the inclusion of plenty of fresh herbs and a softening agent for the meat. You must use a mixture of ground beef and pork for the best flavor balance, but the real trick is adding stale bread soaked in Ouzo or vinegar. This ensures the meatballs remain light and airy on the inside rather than turning into dense, tough nuggets during the frying process.
The flavor profile relies heavily on fresh spearmint, which provides a cooling brightness that cuts through the richness of the meat. Before frying, dredge the meatballs lightly in flour; this creates a thin, golden-brown crust that seals in the juices. Fry them in plenty of olive oil over medium-high heat until they are deeply browned. The result should be a meatball that is incredibly crispy on the exterior while remaining surprisingly soft and aromatic in the center.
Substitution Notes
The Meat: The most traditional blend uses ground beef and pork for a balance of flavor and moisture. For a lighter alternative, ground turkey or chicken can be a substitute, though you may need to add a bit more olive oil to the mix to prevent the meatballs from becoming dry.
The Binder: To achieve the signature light and airy texture, soaked stale bread is used. If you are looking for a gluten-free substitute, mashed potatoes or cooked quinoa work well to keep the meat tender without the use of wheat.
The Herbs: A generous amount of fresh mint is what gives keftedakia their iconic Greek flavor. If fresh mint isn't available, dried mint is a potent substitute, but you should also include plenty of fresh parsley to maintain that bright, herbal greenness.
The Aromatics: Finely grated red onion and garlic are essential. To ensure the texture remains smooth, some cooks choose to process the onion into a pulp. If you find raw onion too sharp, sautéing it lightly before adding it to the meat is a great substitute technique to mellow the flavor.
The Liquid: A splash of Ouzo or vinegar is often added to the mixture to help tenderize the meat and add a subtle tang. If you prefer not to use alcohol, a squeeze of lemon juice or a tablespoon of red wine vinegar is a perfect functional substitute.
The Cooking Method: These are traditionally floured and deep-fried in olive oil to create a crisp exterior and juicy center. For a healthier version, you can bake them in a hot oven or air-fry them, which serves as a lower-fat substitute while still providing a good crust.
The Finish: Keftedakia are usually served as a meze with lemon wedges for squeezing. They pair excellently with tzatziki or a simple yogurt dip. For a more substantial meal, they can be served alongside fried potatoes or tucked into a pita.
Wine Pairings
Keftedakia are classic Greek meatballs, typically made from a mix of ground beef and pork, seasoned heavily with fresh mint, oregano, garlic, and onions. They are lightly floured and fried until they have a crisp exterior and a juicy, herb-forward center.
Red Wine (The Traditional Choice): A medium-bodied red with bright acidity is the natural partner for these savory, fried morsels. A Greek Agiorgitiko is the classic match, offering soft tannins and plush red fruit that complements the herbs without overpowering them. A Chianti also works beautifully, providing a cherry-driven acidity that cuts through the richness of the fried meat.
White Wine: Because Keftedakia are often served as an appetizer (meze) and feature plenty of mint, a crisp, aromatic white is a surprising but excellent pairing. A Moschofilero offers floral and citrus notes that highlight the fresh herbs, while a Vermentino provides a salty, mineral edge that balances the savory garlic and onion.
The Contrast: A dry Rosé from Xinomavro grapes provides a structural acidity and subtle notes of tomato leaf and strawberry. This creates a refreshing bridge between the rich, fried texture and the aromatic herbs. For a textural contrast, a cold glass of Ouzo (diluted with water) provides a sharp, anise-flavored reset that cleanses the palate of the olive oil.
Storage Instructions
Refrigeration: Store cooked Keftedakia in an airtight container in the refrigerator for up to 4 days. Because they are typically fried, the exterior may lose its initial crispness when chilled, but the interior will remain juicy.
Freezing (Cooked): These meatballs freeze exceptionally well for up to 3 months. To prevent them from sticking together, freeze them in a single layer on a baking sheet first, then transfer them to a freezer bag. This allows you to grab just a few at a time for snacks or meze.
Freezing (Unbaked): You can freeze the raw, rolled meatballs for up to 3 months. This is a fantastic time saver. When you are ready to eat, you can fry or bake them directly from frozen, though you will need to increase the cooking time by about 5 to 7 minutes to ensure the center is cooked through.
Reheating: To bring back the original texture, reheat them in the oven or an air fryer at 180°C for 5 to 8 minutes. This helps the outside become slightly crispy again. You can also reheat them in a skillet with a tiny bit of olive oil. Using a microwave is fast (1 to 2 minutes) but will result in a softer, steamier meatball.
Explore GetGreece Products & Services: