Greek Meatballs (Keftedes)

Ingredients

• 22.5 ml (1 1/2 Tbsp)olive oil
• 99 g (1 1/2 cups; 3.5 oz), from about 2 slicesstale sourdough breadcrumbs
• 80 ml (1/3 cup)milk
• 907 g (2 lb), 85% leanground beef
• 10 g (2 tsp)salt
• 1 tspblack pepper
• 2 tspground cumin
• 1 1/2 tspdried oregano
• 1 tspground coriander
• 15 g (1/4 cup)finely chopped fresh parsley
• about 10 g (1/4 cup)finely chopped fresh mint (or coriander)
• about 75 g (1/2 cup)finely minced red onion
• 2 tspminced garlic
• 2 largeeggs

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F). Brush a baking tray, preferably a dark non-stick one, with 22.5 ml (1 1/2 Tbsp) olive oil.

2. 2

   Soak the breadcrumbs

   Toss the breadcrumbs with the milk in a mixing bowl. Leave them for 5 minutes while you prepare the meatball ingredients.

3. 3

   Add the ingredients

   Add the beef to the soaked breadcrumbs. Sprinkle the salt, pepper, cumin, oregano and coriander evenly over the top, then add the parsley, mint, red onion, garlic and eggs.

4. 4

   Mix the meat

   Use your hands to toss and gently crumble the mixture together until everything is evenly combined.

5. 5

   Shape the meatballs

   Form the mixture into balls about 3.8 cm (1 1/2 inches) wide, or weighing about 42 g each.

6. 6

   Arrange on the tray

   Set the meatballs on the baking tray and rub each one over the oil so its underside is coated. Continue until you have used all the mixture, spacing the meatballs evenly apart.

7. 7

   Bake until cooked

   Bake in the preheated oven for about 15–19 minutes, until the centre of a meatball reaches 74°C (165°F). Check a few from the middle of the tray as they usually cook a little more slowly than those near the edges.

8. 8

   Serve with tzatziki

   Serve with freshly made tzatziki for dipping, if preferred.

What are keftedes?

Keftedes are Greek meatballs, commonly seasoned with herbs and spices and served as part of a meal or as a dish to share. This version uses beef, onion, parsley and mint, with cumin, oregano and coriander for a fragrant, savoury flavour.

Soaking breadcrumbs in milk helps keep the mixture tender, while baking makes it easy to cook a whole tray at once. Tzatziki makes a cool, tangy dip alongside the warm, spiced meatballs.

Nutrition and macros by portion

The nutrition label shows one serving as written: 455 calories, 34g protein, 15g carbs, 29g fat.

The beef and eggs provide most of the protein and fat, while the breadcrumbs and milk contribute carbohydrates. Serve a portion with vegetables or salad to balance the plate, and add a grain or bread if you want a more substantial meal.

Why soak the breadcrumbs?

Breadcrumbs and milk: Letting them rest for 5 minutes softens the crumbs before they are mixed with the beef. Stale sourdough breadcrumbs are specified, so use crumbs made from stale bread rather than dry, unsoaked crumbs.

Even distribution: Add the seasonings and herbs over the beef and crumbs before mixing. This helps spread their flavour through the batch.

Mix gently for tender meatballs

Hands-on mixing: Gently crumble and combine the ingredients only until they look uniform. A light touch avoids compacting the meat mixture more than needed.

Small onion pieces: Mince the red onion very finely, as directed, so larger chunks do not interrupt the texture of the meatballs.

Shape them evenly

Consistent size: Aim for meatballs about 3.8 cm across, or roughly 42 g each. Keeping them similar in size helps them cook at a similar rate.

Room on the tray: Space them evenly apart rather than crowding them together. Rub each underside through the oil on the tray as you arrange them.

Check the centre for doneness

Timing: The recipe gives a baking range of 15–19 minutes at 220°C (425°F), but the meatballs' internal temperature is the key doneness cue.

Centre of the tray: Check a few meatballs from the middle as well as those nearer the edge; the centre may cook more slowly. They are ready when the centre reaches 74°C (165°F).

Herbs and spices

Fresh herbs: Parsley and mint bring a fresh, aromatic note to the beef. The recipe also offers coriander as an alternative to mint.

Ground spices: Cumin, oregano and coriander give the mixture its earthy, savoury character. Measure them before mixing so they can be distributed evenly.

Serving ideas

Tzatziki: Serve the meatballs with freshly made tzatziki for dipping, as suggested in the recipe. Its cool, tangy flavour is a natural contrast to the warm spices.

For a fuller meal, pair them with a salad or vegetables and a grain or bread. Keep any accompaniments separate until serving so the meatballs retain their browned exterior.

Recipe notes & tips

• Use a dark non-stick baking tray if you have one, as specified in the recipe.
• Mince the red onion very finely for an even texture.
• Combine the ingredients gently and stop once the mixture is uniform.
• Keep the shaped meatballs a similar size so they cook at a similar rate.
• Check the internal temperature of meatballs from the middle of the tray as well as the edges.
• Serve the meatballs with freshly made tzatziki for dipping.

Variations

• Use coriander: Swap the fresh mint for an equal amount of chopped coriander.
• Change the herbs: Adjust the balance of parsley and mint while keeping the measured total of fresh herbs.
• Make smaller meatballs: Shape them smaller than 3.8 cm and check their temperature during the stated baking window.
• Serve with salad: Add a fresh salad alongside the meatballs and tzatziki.
• Add a grain: Serve with rice or another grain for a more substantial plate.

Common mistakes to avoid

• Skipping the breadcrumb soak: Toss the crumbs with the milk and leave them for 5 minutes before adding the beef.
• Chopping the onion too coarsely: Mince it very finely so it blends into the mixture.
• Overmixing: Combine the ingredients gently and stop when the mixture is evenly combined.
• Crowding the tray: Space the meatballs evenly apart so they have room on the baking tray.
• Checking only the edges: Test meatballs from the middle of the tray too, as they may cook more slowly.
• Relying only on the timer: Check that the centre reaches 74°C (165°F) before serving.

How to store

Refrigerate leftover meatballs in a covered container and use within 3–4 days. Reheat until piping hot throughout, checking the centre before serving.

Frequently asked questions