Keftedakia with mint

Name: Keftedakia with mint
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 500 g Ground beef; 250 g Ground pork; 2 stale slices of white bread, without hard bark; 100 ml Milk, for soaking; 1 Onion, very finely grated; 2 Garlic cloves, finely chopped; 1 Egg, Size M; 3 tbsp Flat-leaf parsley, finely chopped; 3 tbsp Mint leaves, finely chopped; 1 tsp dried oregano; 1 tbsp Red wine vinegar; 1.25 tsp Salt; 0.5 tsp black pepper; 60 g Wheat flour, to turn; 150 ml Olive oil, for shallow frying; 1 Lemon, in wedges

By the Kochzauber editorial team Published 1 August 2026 Updated 3 September 2026 Editorially approved

Why this recipe works

Greek meatballs with herbs and lemon

Keftedakia are eaten as warm meze, as part of a larger table, or with salad and potatoes as a main course. Mint gives them their distinctive fresh flavour. The soaked bread keeps the balls loose, while a short rest period prevents them from falling apart during frying.

Mediterranean Cuisine Lunch Dinner Meat

Recipe

Greek kefftedakia are small, juicy meatballs with soaked bread, onion, garlic, parsley, mint and oregano.

Method

1

Soaking bread

Pour milk over the bread and soak for 5 minutes. Squeeze vigorously and chop finely with your fingers.
2

Mix chopping mass

Mix the two types of minced meat with bread, onion, garlic, egg, parsley, mint, oregano, vinegar, salt and pepper and knead thoroughly for 3 to 4 minutes.
3

Refrigerate the mass

Cover the bowl and leave the mince to rest in the fridge for 30 minutes, this will make it firmer and the herbs will distribute their aroma.
4

Shape small balls

Form about 24 walnut-sized balls with lightly oiled hands. Just before frying, turn them thinly into flour and knock off any excess flour.
5

Servings fry

Heat the olive oil in a large frying pan over medium-high heat. Fry the kefftedakia in portions for 7 to 9 minutes, until golden brown and completely cooked through.
6

Drain and serve

Drain briefly on a wire rack over kitchen paper. Serve hot or lukewarm with lemon wedges, tzatziki and a fresh salad.

Kitchen know-how

Tips for Keftedakia with mint

Leave mass to rest

Cold, swollen chopping mass can be formed more cleanly and remains more stable when frying than a freshly mixed, still soft mass.

Do not overfill pan

There must be room between the balls to fry them instead of steaming in the leaking juice. Several small portions make the better crust.

Variations

How to adapt this recipe

Replace minced pork with minced beef and knead an additional tablespoon of olive oil into the mixture. In this way, the balls remain juicy despite the lean mixture.

Brush Keftedakia with olive oil and bake at 210 ° C / 325 ° F for about 18 minutes. Turn half way through.

Nutrition per serving

470kcal

15.0 gCarbohydrates

33.0 gProtein

31.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Keftedakia with mint

Parsley and fresh mint characterise the taste. Oregano can be a complement, but should not cover the fresh herbs.

Squeezed bread binds meat juice and makes the balls looser. Dry breadcrumbs alone can make the mixture more compact.

The mixture was often too warm, too moist or not kneaded sufficiently. Cooled, form small balls and only turn when a crust has formed.

They are hot to the middle and no longer raw. A thermometer should be used to measure the core of minced meat at least 70 ° C.

The shaped raw balls can be refrigerated for a few hours covered. Fried kefftedakia also taste lukewarm and are therefore suitable for a meze table.

Keep cooking

Keftedakia with mint

Greek meatballs with herbs and lemon