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How To Make Greek Keftedakia Meatballs

Greek Keftedakia with Lemon Wedges and Pita

In the Greek Islands, as elsewhere in the Mediterranean region, a mid evening meal is common before the actual dinner meal is served at the end of a work day. This light meal, known elsewhere as Tapas, is known in Greece as Meze or small plates. There are all types of Meze, hot and cold that pair well with some warm Greek peasant bread, or pita bread. One of my favorites is Keftedakia, or Greek style meatballs. Enjoy more exciting recipes from around the world at World Cuisine Today Magazine

Recipe For Greek Keftedakia Meatballs


One pound lean ground beef or lamb

One small onion grated

Three cloves garlic minced

Juice of one lemon

Three large eggs beaten until frothy

Three tablespoons minced flat leaf parsley

Three large garlic cloves minced

One tablespoon fresh minced oregano

One teaspoon kosher salt

One teaspoon sweet paprika or saffron

One teaspoon ground cardamom

1/2 teaspoon allspice

1/2 teaspoon ground pepper of choice

Three tablespoons olive oil for meatballs

1/2 cup extra virgin olive oil for frying

Whole pita breads warmed in a fry pan with a tiny bit of olive oil kept warm

One extra lemon for wedging

Two plum tomatoes wedged

One medium red or Vadalia onion in rings

Some minced flat leaf parsley for garnish

Some Romaine lettuce chopped fine or shredded

Hummus and Tzatziki as condiments


1) In a large non reactive bowl place the ground meat. Add the grated onion and minced garlic. Mix well. Next, pour in the juice of one lemon and the beaten eggs as well as minced herbs and dried spices.

2) Mix thoroughly with a mixer, fork, or with your clean dry hands with preparation gloves.

3) Form one inch and a half diameter balls, flatten into tiny hamburger shapes with a slight dip in the middle. Chill covered for 15 minutes. Preheat oven to 200 degrees F.

5) Heat the 1/2 cup extra virgin olive oil in a high sided pan. Reduce heat to medium high. Brown on each side until cooked through to the center. Cover slightly to let each side steam a bit on medium high heat for 4 to 6 minutes total length of time. Keep warm and covered in oven until service.

6) In a fry pan coated lightly with olive oil and heated thoroughly heat the pita for roughly 20 seconds per side, slice in half and stack. Wrap immediately in a napkin and serve on a pretty serving dish or in a bread basket.

7) Take out the platter of Kefte and drizzle lightly with olive oil, dust with the flat leaf parsley and garnish with the lemon wedges.

Serve with some sliced tomato wedges, red onion, lettuce and Tsatziki sauce along with your grilled pita breads.

World Cuisine Today Magazine

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