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"Keftedes" is the mediterranean version of a meatball and quite often (when larger) the meaty part of a juicy home-made hamburger . . . 

A comfort-food as well as a simple and easy dish whether prepared as a bite-sized appetizer or as part of a main dish, served up with fries and a tzatziki sauce (yogourt, cucumber and garlic sauce) and/or a greek salad with feta cheese or quite often incorporated in an oven-baked dish with rice or pasta or potatoes in a tomato-based sauce (which is why I make so many at a time and freeze them for later). I usually prepare around 50 of the smaller-sized version if I’m having my annual mid-summer greek-style party for my Parisian friends, accompanied by oven-baked crispy potatoes, a variety of greek dips and the rest of greek appetizerss most of us have been familiarized with over the years. Here is an adaptation of the keftedes in a slider version, using mini pita-breads, crispy matchstick fries and 3 sauces, all prepared with feta cheese & yogurt, the white one is garlicky, the green one is herby with fresh mint, parsley, dill and coriander, the reddish one is spicy with roasted red peppers and hot chili sauce

keftedes and pita sliders


24 meatballs (50 grams each)


  • 800 grams ground beef (not too lean, i use 15% fat)
  • 2 eggs (100-110 grams)
  • 2 medium onions (150-175 grams)
  • 2 cloves of garlic (10 grams)
  • 1 cup fresh flat-leaf parsley (15 grams)
  • 1 cup fresh mint leaves (15 grams)
  • 1 tbsp dried oregano (3 grams)
  • 1 tbsp salt (5 grams)
  • 1 tsp ground pepper (2 grams)
  • 1 tbsp ouzo (a Greek anis-flavoured alcoholic drink, if you have it of course)
  • 1 tbsp grainy mustard (15 grams)
  • 1 cup breadcrumbs (100 grams)
  • 3 tbsp olive oil (40 grams)
  • additional oil for frying and/or baking


keftedes meatballs/meat patties

  • finely grate the onions and crush and chop the garlic
  • chop up the fresh herbs (mint and parsley)
  • place all ingredents together in a large bowl (ground beef, eggs, onion, garlic, herbs, spices, breadcrumbs, mustard, oil) and mix thoroughly by hand for several minutes
  • if the mix seems too sticky, add more breadcrumbs or if too dry add some olive oil

fry up one little meatball or meat patty and taste, add salt/pepper or herbs to taste

  • place the bowl in a refrigerator for 30 minutes for the mix to firm up
  • when ready, remove the mix from the refrigerator
  • place some olive oil in your palms (to avoid stickiness) and start forming the meatballs or meat patties by hand
  • fry them up in a frying pan at medium-high heat, with olive oil, cooking all sides thoroughly until browned or place on a baking dish and bake in an oven at 200°C (400°F) for 20-30 minutes, turning them over once

pita breads

  • brush oil (mix in some chopped herbs) on both sides of mini pita breads (or cut-up larger ones in 4 triangles) and heat in the oven for 5 minutes

matchstick fries

  • either fry up regular thin fries or make your own matchstick fries by using a julienne cutter and frying in oil

I made my matchstick fries in small baking rings to create little packets or nests (I’ll make them again soon and show you the steps in a video)


  • mix 2/3 crumbled feta cheese with 1/3 greek plain yogurt and add garlic or fresh herbs or roasted vegetables and/or spices and mix thoroughly with a fork until creamy