🧆 Keftedakia
Keftedakia are small Greek meatballs of minced beef mixed with breadcrumbs, grated onion, plenty of parsley and spices, then pan-fried until crisp and brown. They are bite-sized, juicy inside and fragrant with herbs. Keftedakia are a classic meze, served warm or at room temperature with lemon wedges and salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g minced beef
- 60 g breadcrumbs
- 1 egg
- 1 onion, grated
- A large handful of parsley, chopped
- 1 tsp dried oregano, ½ tsp ground cumin, salt, pepper
- Oil for frying
- Lemon wedges to serve
Method
- Mix the beef, breadcrumbs, egg, onion, parsley and spices; knead well and chill for 30 minutes.
- Roll into balls about 3 cm across with wet hands.
- Shallow-fry in batches over medium heat for 6–8 minutes, turning, until browned and cooked through.
- Drain on paper and serve with lemon wedges.
How to make it lighter
- Bake the meatballs at 200 °C for 15–20 minutes instead of frying.
- Use lean minced beef (5–10% fat).
- Pair them with a large Greek-style salad instead of fries or bread.
History
Keftedes, from the Turkish köfte and ultimately the Persian kofta, have long been part of Greek home cooking; the diminutive keftedakia simply means 'little meatballs'. Today they are a fixture of Greek tavernas, family gatherings and meze tables.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →