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Greek meatballs keftedes

Juicy Roasted Greek Meatballs – Keftedakia

Bite-size meatballs seasoned with Greek aromatic herbs, make the perfect appetizer.
Course Appetizer, Entree
Cuisine Greek, Mediterranean
Keyword Greeak Meatballs
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes
Author Elena Paravantes RDN


  • 1 pound ground beef *not extra lean otherwise the meatballs will be dry
  • 1 large onion finely chopped (I use a food processor)
  • 1/3 cup chopped fresh mint
  • 1 egg
  • ¼ cup olive oil
  • ½ teaspoon salt
  • pepper
  • ½ teaspoon cumin
  • 1 tablespoon ouzo
  • 2 tablespoon red wine vinegar
  • 2 tablespoons breadcrumbs (I use from barley rusks)
  • All purpose flour


  • In a large bowl add the beef and the rest of the ingredients, except the flour and only 2 tablespoons of olive oil.
  • Mix well. Traditionally here in Greece we knead the beef until all the ingredients are well combined, about 5-10 minutes.
  • Cover the bowl and let it sit in the refrigerator for at least an hour. This will make a difference in the taste.
  • Preheat the oven at 350 degrees Fahrenheit (180 Celsius).
  • Brush a pan with olive oil.
  • Roll into meatballs, about 1-1 ½ inch in diameter. Roll in flour and place on pan.
  • Add a small amount of olive oil on each meatball. I recently bought a bottle that sprays olive oil using an air pump, which worked beautifully for this.
  • Bake for about 30 minutes, turning over half way. You can check with a food thermometer to make sure the meat is done (should be 160 degrees Fahrenheit).
  • Put under broiler for 5 minutes to get the meatballs crunchy.


*If you will frying, then follow the first 6 steps and then fry in olive oil.