Keftedes – Greek Meatballs – are crispy on the outside and super juicy within! Made with lean turkey mince, red onion, feta, wholemeal breadcrumbs, mint and oregano. Serve as appetiser or mezze spread with tzatziki and Greek salad or turn into a meal. These healthy meatballs are SYN FREE and perfect for Slimming World!
You will also love my Swedish Meatballs!
What are Keftedes?
Keftedes (κεφτέδες) are not something exotic… they are Greek Meatballs and a staple of my childhood. My mum used to make these fried meatballs at least once a week and serve them plain or add them to tomato sauce. One bite and I am ten again!
The beauty of meatballs is that they can be eaten hot or cold, as a main meal or mezze. They are also very popular with children, because, hello!, bite-sized food yumminess.These Greek meatballs are equally versatile and also perfect on the Slimming World plan.
Greek Meatballs are usually the size of a ping pong ball but you can also roll them smaller if you want to serve as part of a mezze platter. In that version they are called keftedakia = mini meatballs 🙂
What are keftedes made of?
You can make keftedes with any type of ground meat (mince). Traditionally in Greece they are made with beef, pork or lamb mince. I have used turkey mince as it is lean and generally inexpensive and tastes great with all the Greek seasonings in this meatball recipe.
Greek Meatballs Ingredients
How to make Greek Meatballs
Oven Baked Meatballs
Slimming World Meatballs
What to serve with keftedes
These meatballs are incredibly easy going! You can serve them with rice, with potatoes, or add them to tomato sauce and serve with pasta. You can dip them into Tzatziki, eat them as a healthy midnight snack or add them to kid lunchboxes.
- To freeze meatballs raw: Place on a tray lined with greaseproof paper, spaced slightly apart. Put the tray in the freezer for a few hours until the meatballs are solid. Pop the frozen meatballs in an airtight container or freezer bags and use within a month. Thaw overnight in the fridge (in a single layer) then cook.
- Freezing cooked meatballs: Cool the cooked meatballs then pop them in freezer bags labeled with the date. Use within three months. Thaw overnight in the fridge and then heat until completely hot all the way through, or add them to pasta sauce.
Love meatballs? Hey me too!
- Soutzoukakia – Greek meatballs in rich tomato sauce
- Vietnamese Pork Meatballs with Rice Noodle Salad (Bun Cha)
- Slow Cooker Beef Meatballs in Tomato Sauce
- Vegan Eggplant ‘meatballs’
Greek Meatballs (Keftedes)
- 750 g / 1.65 lbs lean turkey mince or use ground beef, pork or lamb
- 90 g / 1 cup fresh breadcrumbs (2 slices of bread or prepared breadcrumbs)
- 1 egg
- 1 red onion , minced
- 100 g / 3.5oz feta (about 2/3 cup) , finely crumbled
- 16 mint leaves , chopped
- 1 tbsp finely chopped parsley
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp dried oregano
- 2 tbsp rapeseed or light olive oil to fry
To pan fry
- Put your mince into a large bowl and add the breadcrumbs, onion, egg, crumbled feta cheese, herbs, garlic powder and salt.
- Use a wooden spoon to roughly combine everything together then use your hands to mix well for a few minutes. If you have time cover the bowl and pop in the fridge for 30 minutes. It will make it easier to roll the meatballs.
- Roll the meatballs with slightly damp hands – they should be about the size of a ping pong ball (1.57” | 4cm). This recipe makes 35 meatballs.
- Heat the oil in a large skillet or frying pan and fry in batches over medium heat. The meatballs will need 5-6 minutes per side until they are nicely browned on all sides and cooked all the way through. Do not crowd the pan as the temperature will drop and they will take longer to cook. Place the cooked meatballs on a plate lined with paper towel as you cook the batches.
Bake in the oven
- Spread the meatballs on a baking tray covered with greaseproof paper and spray with a little cooking oil (such Fry Light).
- Bake in a 180C (350F) preheated oven for about 20 minutes, flipping over half way through.
Freezing InstructionsTo freeze meatballs raw: Place on a tray lined with greaseproof paper, spaced slightly apart. Put the tray in the freezer for a few hours until the meatballs are solid. Pop the frozen meatballs in an airtight container or freezer bags and use within a month. Thaw overnight in the fridge (in a single layer) then cook.
To freeze cooked meatballs: Cool the cooked meatballs then pop them in freezer bags labeled with the date. Use within three months. Thaw overnight in the fridge and then heat until completely hot all the way through, or add them to pasta sauce.