Anna's II Keftedakia - Greek Meatballs - The Best from Greece

Posted on: 23/Jan/2010 The Best From Greece Culinair Greek Meatballs with History & Humour!

Anna's II Keftedakia: is the most appreciated mezes, starter or main dish within my Greek family and gradually amongst my friends around the world!
During festive culinary occasions, in every season and on every occasion Greeks cook Keftedakia. From young children to youngsters, matured and elderly people, everybody is longing to taste them again and again!

Our Keftedakia, have a history, a character and a personal touch! It is a tradition within our family that in every generation we give them a first name after the name of one of the daughters of the family.

Anna's I Keftedakia Recipe (my grandmother's name) from the 40's, Aphrodite's Keftedakia in the 70's (my mothers's name) and nowadays Anna's II Keftedakia, is here for you to try!

One thing is certain: no matter what their first name is, Keftedakia taste the best if you cook them creatively and with a positive and pleasant spirit!

Anna's II Keftedakia - Meatballs with fresh minced parsley


1 kg of roughly minced beef
3 slices white bread with crust
3 red onions (purple) chopped with a knife - not in the food processor
2 gloves garlic chopped with a knife
1 bunch of freshly chopped parsley (1 & 1/2 cup)
1 tsp oregano
1/2 tsp ground cumin (choose for amber- yellow colour)
1 tsp of thyme
1 tsp of mayonnaise
1 tsp of mustard
1 egg
3 tsps olive oil
100 gr flour
salt, peper freshly ground
olive oil (light) for frying


  • Dunk the bread quickly in warm water and after 5 minues press the water out
  • Combine all ingredients together to form an even mix
  • Take one soup spoon off the mixture and roll into a (meat) ball until all the mixture has been rolled
  • Press the meat balls slightly with your hand but make sure they look like a meat ball and that they are not flat!
  • Dust the meatballs in flour
  • Hit the (light) olive oil in a wide frying pan and fry the meatballs over medium heat and reasonably boiling oil
  • Brown on all sides leaving room to roll them around. First wait that they become brown on one side and then roll
  • Make sure they do not fall into pieces and that they remain as a whole
  • Pull them out the pan and drain them on kitchen paper

Serve them with a delicious Greek Fresh Salad with Feta.

"Give them your name, if you wish. It is ok with my Family!!

Anna Sfendoni & The Friends of Greece Club

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