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 Day-old white bread slices, without hard bark; 100 ml Milk, For soaking; 1 Onion, Very finely rubbed; 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, at the turn; 150 ml Olive oil, for flat roasting; 1 Lemon, in wedges

By the Kochzauber editorial team Published 1 August 2026 Updated 4 September 2026 Editorially approved

Why this recipe works

Greek Hackballs with herbs and lemon

Keftedakia are eaten as a warm meze, part of a larger table or with salad and potatoes as a main dish. Mint gives them their unmistakable fresh touch. The soaked bread keeps the balls loose, while a short rest period prevents them from falling apart when roasting.

Mediterranean Cuisine Lunch Dinner Meat

Recipe

Greek Keftedakia are small, juicy minced meat balls with soaked bread, onion, garlic, parsley, mint and oregano.

Method

1

Soak bread

Pour bread with milk and soak for 5 minutes. Then press vigorously and finely chop with your fingers.
2

Mix the minced mass

Knead both minced meats with bread, onion, garlic, egg, parsley, mint, oregano, vinegar, salt and pepper for 3 to 4 minutes.
3

Colden the mass

Cover the bowl and let the chopper rest in the refrigerator for 30 minutes, making it firmer and the herbs spread their aroma.
4

Small balls shape

Form about 24 walnut-sized balls with slightly oiled hands. Just before roasting, turn thinly into flour and knock off excess flour.
5

Roast portions

Bring olive oil in a wide pan to medium to medium high heat. Fry Keftedakia portions around for 7 to 9 minutes until they are golden brown and fully cooked.
6

Drain and serve

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

Kitchen know-how

Tips for Keftedakia with mint

Leave the mass to rest

Cold, quilled wood pulp can be formed more cleanly and remains more stable when roasting than a freshly mixed, still soft mass.

Do not overfill the pan

There must be room between the balls so that they fry instead of frying in the leaking juice. Several small portions give the better crust.

Variations

How to adapt this recipe

Replace pork chop with beef chop and knead an additional tablespoon of olive oil into the mixture. Thus, the balls remain juicy despite a leaner mixture.

Brush Keftedakia thinly with olive oil and bake at 210 °C top/bottom heat for about 18 minutes. After half the time turn once.

Nutrition per serving

470kcal

15.0 gCarbohydrates

33.0 gProtein

31.0 gFat

Values are estimates per serving 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 characterize the taste. Oregano can complement, but should not cover the fresh herbs.

squeezed dry bread binds meat juice and makes the balls loose. Dry bread crumbs alone can make the mass more compact.

The mass was often too warm, too wet or not sufficiently kneaded. Cool, form small balls and turn only when a crust has formed.

They are hot to the middle and no longer raw. With a thermometer minced meat should reach at least 70 °C in the core.

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

Keep cooking

Keftedakia with mint

Greek Hackballs with herbs and lemon