Margaret's Keftedes (Greek Meatballs)

Margaret's Keftedes (Greek Meatballs)

Shandeen Gemanis 2

"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."


55 m servings 522 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 522 kcal
  • 26%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 29.7 g
  • 59%
  • Cholesterol:
  • 259 mg
  • 86%
  • Sodium:
  • 893 mg
  • 36%

Based on a 2,000 calorie diet

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  • Prep

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  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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  1. 56 Ratings


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 s...

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...

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!

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).

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.

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 enj...

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 meatb...

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 ch...

These are really good. I'm giving them four stars because I changed several things. I used all ground beef, plus fresh mint and also added some fresh marjarom, since I had it. For the bread I us...