Keftethakia Recipe
House-made Greek-style meatballs served with tzatziki sauce.
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Ingredients
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Keftethakia (Meatballs)
Tzatziki Sauce
Method
Keftethakia (Meatballs)
- 1
Prepare breadcrumbs (if using)
If using stale bread, tear into pieces and soak in 2 tbsp milk until softened, about 5 minutes. Squeeze out excess liquid and crumble into a small bowl. If using dry breadcrumbs, measure 1/2 cup and skip soaking.
- 2
Prepare aromatics
Finely grate the half onion (use the fine side of a box grater) and place grated onion in a small sieve or clean towel and press or squeeze to remove excess moisture. Mince garlic and finely chop parsley and mint.
- 3
Mix meatball ingredients
In a large bowl combine 1 lb ground beef (or beef/lamb mix), the squeezed grated onion, minced garlic (3 cloves), 1/4 cup chopped parsley, 2 tbsp chopped mint, 1 tsp oregano, 1/2 tsp ground cumin, 1/2 tsp ground coriander (optional), the prepared 1/2 cup breadcrumbs, 1 large beaten egg, 1 tsp salt and 1/2 tsp freshly ground black pepper. Mix gently with your hands or a spoon just until combined—avoid overworking to keep meatballs tender.
- 4
Form meatballs
Wet your hands slightly to prevent sticking. Portion the mixture into small meatballs about 1 to 1 1/4 inches (makes roughly 20–24 small meatballs) or shape into slightly oblong patties if preferred. Place formed meatballs on a tray.
- 5
Cook the meatballs
Heat a large skillet over medium heat and add 3 tbsp olive oil. When oil shimmers, add meatballs in a single layer without crowding (cook in batches if needed). Cook undisturbed 2–3 minutes until a brown crust forms, then gently turn to brown on all sides, about 6–8 minutes total depending on size. Reduce heat to medium-low and continue to cook until cooked through (internal temperature 160°F / 71°C for beef), another 3–5 minutes. Transfer cooked meatballs to a paper towel–lined plate to drain.
- 6
Alternative oven finish (optional)
To reduce oil or for larger batches: brown meatballs in skillet 2–3 minutes per side, then transfer to a baking sheet and finish in a 375°F (190°C) oven for 8–10 minutes until cooked through.
- 7
Finish and serve
Place meatballs on a serving platter, squeeze fresh lemon over them to taste, and serve hot with tzatziki on the side. Garnish with extra chopped parsley and a drizzle of olive oil if desired.
Tzatziki Sauce
- 8
Prepare cucumber
Peel cucumber, slice down the middle and scoop out seeds if particularly watery. Grate cucumber on a coarse grater. Place grated cucumber in a fine sieve or clean towel and press or squeeze firmly to remove as much liquid as possible (this prevents a thin sauce).
- 9
Mix tzatziki
In a medium bowl combine 1 cup Greek yogurt, the squeezed grated cucumber (about 1/2 cup), 1 minced garlic clove, 1 tbsp chopped fresh dill, 1 tbsp lemon juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth and well combined. Taste and adjust salt, lemon, or garlic to your preference.
- 10
Chill
For best flavor, refrigerate tzatziki at least 30 minutes to allow flavors to meld. If short on time, serve immediately; chilling improves texture and balance.