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My grandmother used to sneak me into her kitchen when I was eight—sneaking bits of raw meat mixture off the spoon before she could fry the keftedes. The first time I made Greek Keftedes, I nearly set off the smoke alarm at 6:43 a.m. by trying to pan-sear them before my coffee kicked in. (Tim Hortons brewed coffee—the best muse.)
These are golden, herbed meatballs with a crisp edge, whisper-of-garlic warmth, and a texture that pops like little pillows of comfort.
Ingredients for Greek Keftedes
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1 lb ground pork (450 g)
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1 lb ground beef (450 g)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 cup breadcrumbs (90 g)
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½ cup milk (120 ml)
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1 large egg
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2 tbsp chopped fresh parsley
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1 tsp dried oregano
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½ tsp ground cumin
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1 tsp salt
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½ tsp black pepper
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Olive oil for frying (amount depends on pan)
Optional: A splash of maple syrup in the milk warms it up north-of-Greece in flavor.
Step-by-Step Instructions for Greek Keftedes
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Whisk milk and breadcrumbs in a bowl; let soak for 5 minutes.
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Add the meats, onion, garlic, egg, parsley, oregano, cumin, salt, and pepper. Mix gently.
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Form into small balls, about 1 inch (2.5 cm) each.
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Heat ½ inch oil in a skillet over medium heat.
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Fry meatballs in batches, about 3 minutes per side until golden-crisp.
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Drain on paper towels, keep warm on a wire rack.
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Serve hot with lemon wedges and tzatziki or store per below.
That sound when they hit the oil—sizzle—notes every nerve awake.
Pro Tips & Variations for Greek Keftedes
1. Double Batch
Kept in your freezer, ready to fry later. Perfect for snowy Novembers — especially during NHL playoff reruns.
2. Herb Swap
Experiment with mint or dill if you’ve got it. Changes the aroma entirely.
3. Baked Version
Want less oil? Bake at 400 °F (200 °C) for 20–25 minutes, turning halfway until edges crisp. They’ll still be juicy inside.
Storage & Food Safety
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Fridge: Cool completely, store airtight for up to 4 days.
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Reheat: Gently in oven or skillet until internal temp hits 165 °F.
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Freeze: Flash-freeze on tray, then bag up to 2 months.
A graceful reheat means you’ll get the texture back without turning chewy.
Nutrition & Serving Ideas
| Per Keftedes (~1 oz) | Amount |
|---|---|
| Calories | 75 kcal |
| Protein | 4 g |
| Carbs | 2 g |
| Fat | 6 g |
| Sodium | 120 mg |
Pairing Ideas:
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Stuff into pita with tzatziki, tomato, and cucumber.
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Alongside a Greek salad and crusty bread.
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With a sharp cheddar for surprising coziness.
FAQs About Greek Keftedes
Q: Can I make Greek Keftedes ahead of time?
Absolutely. Make and refrigerate or freeze. Reheat by gently warming or quick skillet sear.
Q: What’s the best way to get crisp outsides?
Use moderate oil temp—not too hot—and don’t crowd the pan. Little spaces keep the air crispy.
Q: How do I make these gluten-free?
Use gluten-free breadcrumbs or crushed GF crackers. Use GF certifications on seasoning blends too.
Author Note
I’m a comfort-food-loving home cook in Halifax who once tried to pan-sear keftedes before coffee — not my brightest moment. But the flavor? Always worth it.
