📍 Where this dish comes from: Mykonos · Mykonos windmills / Little Venice
Discover the history of this region →
Discover the history of this region →
Keftedes are the meatballs your meatballs dream about becoming. Seasoned with mint, oregano, warm spices, and just enough feta to make things interesting, they are pan-fried until crusty outside, juicy inside, and impossible to stop eating. Serve with tzatziki as mezze, or pile them high as a meal. Either way, make a double batch.
What You’ll Need
Servings: 4 (20 meatballs)
Calories: 340kcal
Ingredients
- 1 lb ground beef (80/20) or a mix of beef and lamb
- 1/2 small onion grated
- 2 garlic cloves minced
- 2 oz feta cheese finely crumbled
- 2 tbsp fresh mint finely chopped
- 1 tsp dried oregano
- 1/4 tsp each ground cumin and cinnamon
- 1 large egg
- 2 tbsp almond flour as binder
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Combine all ingredients except olive oil in a large bowl. Mix with your hands until just combined — do not overwork or meatballs will be tough.
- Refrigerate the mixture 15-20 minutes — this helps them hold together.
- Roll into golf-ball-sized balls (about 1.5 inches).
- Heat 2-3 Tbsp olive oil in a large skillet over medium-high. Fry meatballs in batches, turning every 2 minutes, until browned on all sides and cooked through, about 8 minutes total.
- Drain on paper towels. Serve hot with tzatziki and lemon wedges.
Nutrition
Serving: 5meatballs | Calories: 340kcal | Protein: 26g | Fat: 24g | Fiber: 0.5g
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Health Benefits
- Ground beef provides complete protein with all essential amino acids plus heme iron, zinc, and B12 — nutrients critical for energy, immunity, and nerve function.
- Mint contains rosmarinic acid that reduces inflammation and supports digestion.
- Feta and egg create a fat-protein combination that prevents blood sugar spikes.