Meat & Poultry

Fried Meat Balls (Keftedes)

30 min Cook
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Fried Meat Balls (Keftedes)

Fried Meat Balls (Keftedes)

Found in many cultures, I believe the origin in the Greek cuisine comes from Smyrni, or modern day Ismir, Turkey, which included freshly ground cumin seeds that made these unique. The recipe has evolved to include fresh mint and oregano. However, my family comes from Lesvos Island and to this day, the keftedes made on Lesvos have cumin powder
prep time
20 min
cooking time
30 min
total time
1 hour


  • Large frying pan/skillet or baking sheet.


  • 1 lb. (500 grams) ground beef

  • 1 medium onion, grated

  • 1 tomato, grated

  • ½ Tsp. salt

  • ¼ Tsp. freshly ground pepper

  • ¼ cup fresh mint, chopped

  • 1 Tbsp oregano

  • ¼ cup freshly chopped mint

  • 1 egg

  • ¼ cup almond flour

  • ½ cup Extra Virgin Olive oil for frying


In a large bowl, mix all ingredients through almond flour. Knead the mixture well.
Then, using a cooking dough scooper shape into a 1-inch diameter balls. You want all the meatballs to be as consistent in size as possible, so try using something that will yield you the same amount each time. Roll them, slightly flatten them and set them aside. (See Photo)
Heat olive oil and start frying the meatballs until they are golden brown. Depending on the size of your skillet, ensure that you don't over-crowd the pan. You can also put all the meatballs on a cookie sheet, and place them in a convection oven at 400 F Degrees for 30 minutes. You can also use an air fryer as well.
Arrange meatballs in large serving platter and squeeze 2 lemons over all the hot meatballs. Serve immediately.
Enjoy! Bon Appetit! Kali Orexi!


Serve this with a side of roasted Brussels sprouts, or roasted asparagus spears and nice salad.

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