Greek Keftedes Recipe

Introduction

Greek Keftedes are flavorful, juicy meatballs with a zesty lemon sauce that brings a bright, fresh touch to this traditional dish. Perfect as a main course or a delicious appetizer, these meatballs combine aromatic herbs and spices for an authentic taste of Greece.

Ingredients

• 200g (7 oz) ground pork
• 400g (14 oz) lean ground beef
• 1 large egg
• 100g (3.5 oz) crustless bread
• 125ml (½ cup) white wine
• 100g (½ cup) onion, minced
• 4 garlic cloves, minced
• ½ teaspoon ground cumin
• 1 teaspoon dried oregano (plus extra to serve)
• 2 teaspoons dried parsley (or fresh, minced)
• 1 teaspoon fine sea salt (plus extra for the sauce)
• ½ teaspoon ground black pepper (plus extra for the sauce)
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 500ml (2 cups) hot water or vegetable, beef, or chicken stock
• 8-10 tablespoons lemon juice

Instructions

1. Step 1: Soak the crustless bread in white wine for a couple of minutes. Tear it into smaller pieces and place in a large mixing bowl with the ground beef, ground pork, egg, parsley, oregano, cumin, onion, garlic, salt, and pepper.
2. Step 2: Mix all ingredients thoroughly using your hands or a fork until well combined. Shape the mixture into 15 oval-shaped meatballs, about 65-70g each. Place them on a plate and refrigerate for about an hour to firm up.
3. Step 3: Heat a generous splash of olive oil in a large skillet over medium heat. Add the meatballs carefully and sear until golden brown on both sides, about 3-4 minutes per side. Avoid flipping too early. Transfer to paper towels to drain excess oil.
4. Step 4: In a separate pan, melt butter over moderate heat. Add the flour and cook, stirring constantly for 2-3 minutes until it turns sandy in color and smells toasted.
5. Step 5: Gradually pour in the hot water or stock and lemon juice, stirring well to combine. Season the sauce with salt and pepper to taste.
6. Step 6: Add the seared meatballs to the sauce and cover the pan. Let them simmer gently for about 20 minutes, turning once halfway through. Stir occasionally to prevent sticking and ensure even cooking.
7. Step 7: Serve the meatballs warm, garnished with extra freshly ground black pepper and a sprinkle of dried oregano.

Tips & Variations

• Use fresh parsley if available for a brighter herb flavor.
• For a lighter version, bake the meatballs at 180°C (350°F) for 20 minutes instead of frying.
• Add a pinch of cinnamon to the meat mixture for a subtle warmth and sweetness.
• Serve with crusty bread or over rice to soak up the delicious lemon sauce.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or stock if the sauce thickens too much. Avoid microwaving to keep the texture tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only beef instead of pork and beef?

Yes, you can use only ground beef if preferred. Mixing pork and beef adds extra moisture and flavor, but beef alone works well too.

What can I substitute for white wine in the recipe?

If you prefer not to use wine, soak the bread in a mild-flavored broth or water instead. This keeps the bread moist and helps bind the meatballs.

Greek Keftedes Recipe

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4.5 from 247 reviews

Classic Greek Keftedes are flavorful meatballs made from a blend of ground pork and beef, infused with aromatic herbs and spices, then seared to golden perfection and simmered in a tangy lemon butter sauce. This traditional recipe offers a perfect balance of juicy meatballs and a zesty, creamy sauce, ideal as a comforting starter or main dish.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 15 meatballs 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Greek

Ingredients

Scale 1x2x3x

For the Meatballs:

• 200g (7 oz) ground pork
• 400g (14 oz) lean ground beef
• 1 large egg
• 100g (3.5 oz) crustless bread
• 125ml (½ cup) white wine
• 100g (½ cup) onion, minced
• 4 garlic cloves, minced
• ½ teaspoon ground cumin
• 1 teaspoon dried oregano (plus extra to serve)
• 2 teaspoons dried parsley (or fresh, minced)
• 1 teaspoon fine sea salt (plus extra for the sauce)
• ½ teaspoon ground black pepper (plus extra for the sauce)

For the Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 500ml (2 cups) hot water or vegetable, beef, or chicken stock
• 8–10 tablespoons lemon juice

Instructions

1. Prepare the Meatballs: Soak the crustless bread in white wine for a couple of minutes until softened. Tear the bread into smaller pieces and add it to a large mixing bowl along with ground beef, ground pork, egg, minced parsley, oregano, cumin, onion, garlic, salt, and pepper. Use your hands or a fork to mix all ingredients thoroughly until well combined. Shape the mixture into 15 oval-shaped meatballs, each weighing about 65-70g. Place the meatballs on a plate and refrigerate for about an hour to firm up.
2. Cook the Meatballs: Heat a generous splash of olive oil in a large skillet over medium heat. Carefully add the meatballs and sear them on both sides until golden brown, about 3-4 minutes per side. Be patient and avoid flipping too early to achieve a nice crust. Once cooked, transfer the meatballs to paper towels to drain excess oil.
3. Make the Sauce: In a separate pan, melt butter over moderate heat. Add the flour and cook while stirring continuously for 2-3 minutes, until the flour turns sandy in color and releases a toasted aroma. Gradually pour in the hot water or stock along with the lemon juice, stirring constantly to combine smoothly. Season with salt and pepper to taste.
4. Simmer the Meatballs: Add the seared meatballs into the prepared lemon sauce and cover the pan. Let them simmer gently for about 20 minutes, turning once halfway through cooking. Stir occasionally to prevent sticking and ensure even cooking.
5. Serve: Once the meatballs are fully cooked and tender, serve them warm with extra freshly ground black pepper and a sprinkle of dried oregano on top for added flavor.

Notes

• Use crustless bread to avoid dense meatballs and ensure a tender texture.
• Adjust lemon juice to taste depending on your preference for tanginess in the sauce.
• White wine in the meatball mixture adds subtle depth but can be substituted with water if desired.
• Refrigerating the shaped meatballs helps them hold their shape during cooking.
• Keep turning the meatballs during simmering to cook evenly and avoid sticking.
• Serve with crusty bread or traditional Greek sides like tzatziki or a simple salad.

Keywords: Greek Keftedes, Greek Meatballs, Lemon Butter Sauce, Traditional Greek Recipe, Beef and Pork Meatballs