Greek Recipes

Greek and Cypriot recipes

Keftedes (Mead Balls) Byzantine Recipe

  • 1 lb. lean beef or veal, ground
  • 1 medium onion, grated
  • 1 clove garlic, crushed
  • 1 egg, beaten lightly
  • 2 slices of bread, crusts removed, soaked in water and squeezed dry
  • 3 Tbs minced parsley
  • 2 sprigs fresh mint
  • 1/2 tsp. ground cinnamon
  • 1 Tbs red wine
  • 2-3 Tbs water, if necessary
  • salt
  • 1 cup of barley, powdered in the blender
  • olive oil, enough for a frying depth of 1/2″


  • In the original recipe, the meat would probably be pounded or minced instead of ground.
  • You can run your meat through a food processor for a more period texture.
  • Mix all ingredients except barley and olive oil, season & refrigerate for an hour.
  • Pinch off small pieces the size of walnuts, form into a ball and dredge in the barley flour.
  • Heat the oil to a smoking point and fry the meatballs until crisp, turning constantly.
  • Remove and drain on absorbent paper.

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