Keftedakia – Greek meatballs basic recipe

Have you tried Keftedakia before? These juicy, delicious, Greek meatballs can instantly have you craving for them as soon as you smell them being cooked! Try this very easy and tasty recipe I have prepared for you and enjoy perfect Keftedakia each time!

What is Keftedakia?

Keftedakia is a Greek traditional dish that is created with minced beef and bread crumbs rolled into balls and fried.

The recipe I give you below is a basic Keftedakia recipe and the fresh spearmint is optional. If you don’t like fresh spearmint, you can skip it. It gives flavor to the Keftedakia but they are still very tasty without it. If you are not used to eating fresh spearmint with your food, I would advise you to use half the amount I use in the video recipe.

In Greece there are a lot of recipe variations for Keftedakia, nearly every household is doing it a bit differently, nevertheless, this particular one is called “Mamadistika” from the word “Mama” which means mother in Greek.

Keftedakia with French fries is a very popular dish that you will come across in nearly all taverns in Greece. Furthermore are perfect for a snack or picnic as they pack easily and are also very tasty, even eaten cold.

Keftedakia Greek meatballs

Keftedakia vs Biftekia, what are the differences?

Keftedakia and “Biftekia” are very similar dishes with minced meat; nevertheless, they have 3 basic differences.

  1. Keftedakia are small and shaped like little balls although Biftekia are big and round shaped similar to burger patties.
  2. Keftedakia are fried while Biftekia can be fried, grilled, or oven-baked.
  3. All Keftedakia recipes have bread or breadcrumbs but Biftekia may or may not have.

In the capital of Greece, Athens, in the Glyfada district, there is a place called “Biftekoupoli” which is a tavern complex that serves Keftedakia and Biftekia almost exclusively. They also have other grilled dishes but their main attraction is that and is always crowded!!!

Keftedakia recipe
Keftedakia greek meatballs4
Keftedakia patates recipe
Keftedakia (Greek meatballs) with fried potatoes and tzatziki.

A typical Sunday lunch in a Greek household!

Keftedakia pin

Keftedakia – Greek meatballs basic recipe

Prep: 5m | Cook: 5m | Rest: 30m | Total: 40m | Yield: 30


  • 500gr minced Beef
  • 350gr still Bread (4 slices with the crust removed) or breadcrumbs
  • 1 big onion very finely chopped or blended
  • 2 pinch of dried oregano
  • 2 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 1 pinch of Salt
  • 1 pinch of Black pepper
  • 1/3 cup fresh spearmint, finely cut (optional)
  • Sunflower oil, for frying
  • All purpose Flour about 100gr, for frying


  1. Soak the bread in water for a minute, then strain it and add it to a bowl.
  2. Blend the onion with your kitchen machine using the pulse function.
  3. Finely cut the fresh spearmint and add it to the bowl with the bread and all the other ingredients except for the flour and the vegetable oil.
  4. Mix well until all ingredients are incorporated.
  5. Wrap the bowl with plastic wrap and let it rest in the fridge for 30 minutes to develop its flavors.
  6. Add flour on a plate, take a pinch from the meat patty and use the palm of your hands to give it a round, ball shape.
  7. After you finish each ball, roll it in the flour and let it sit on a plate until all the meatballs are ready.
  8. Add vegetable oil in the frying pan enough to cover them half and fry them over high heat for about 1 minute on each side.
  9. Remove on a plate with a paper towel so that it absorbs the excess oil.
  10. Serve with a salad of your choice and French fries.


  • If you use breadcrumbs you don’t need to soak them in water. You just add them to the bowl with the minced beef.
  • Do not use non-stick pans for deep frying. Their coated surface is not meant for frying at high temperatures.
  • Do not overcrowd the frying pan. Make sure each meatball has enough space to fry evenly.
  • You need to get good quality country-style bread for Keftedakia. Their tastiness depends greatly on the quality of the bread.
  • If you decide to use bread it MUST be still. The fresh bread does not mix well with the minced meat and it creates little crumbles inside the keftedakia.
  • You can estimate the amount of bread to the amount of minced beef by eye. The bread should be equal or less in volume than the minced beef.
Keftedakia nutrition facts

Did you make this recipe? Or are you planning to make it? Let me know in the comments below, tag me on Instagram @freshpiato or show me your photos on Pinterest!

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Hi, I'm Christina!

On this website, you will find a pinch of passion for cooking, a bunch of craziness, one liter of inspiration, and only great recipes that I have created with love! Follow me on an adventurous culinary journey  […]

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