Laiik Makes Greek Food: Keftedakia (aka, Greek Meatballs)

Laiik Makes Greek Food: Keftedakia (aka, Greek Meatballs)

Simple and delicious, and served at all the Greek tavernas, keftedakia tend to be a hit no matter what the season. For the hot month of August, we made keftedakia and kept them light and fresh, by baking them and pairing them with a minty yogurt dip! So grab your greek sandals, head to the butchers, and come make Greek food with us.

Preparation time: 10 mins

Cooking time: 20 mins

Portions: 2-3 portions (approximately 50 small meatballs)


For the meatballs

300 g (10.6 oz) ground beef

200 g (7 oz) ground pork

100 g (⅔ cup) breadcrumbs

100 ml (3.65 oz) whole milk

1 egg

1 onion, finely diced

15 black peppercorns

3 grains of allspice

½ teaspoon of cumin seeds

½ teaspoon mustard seeds

30 mint leaves

1 garlic clove 

1 and 3/4 level teaspoons salt


For the mint yogurt dip

200g (¾ cup) Greek yogurt

40ml olive oil 

salt, pepper, garlic, vinegar, finely diced mint, to taste


ingredients for greek meatballs, greek food, mediterranean diet



  • Preheat oven to 180 Deg C
  • Crush the black peppercorns, all spice cumin and mustard seeds using a mortar and pestle
  • Finely dice the onion
  • Finley dice the mint leaves
  • Place the ground beef and pork in a bowl, and add the crushed spice mix, the diced onion, mint, bread crumbs, whole egg and crushed garlic clove and milk to the mixture.
  • Season with salt and pepper
  • Kneed the mixture until uniform, and create little meatballs with your hands
  • Place the meatballs on a baking tray covered in parchment paper
  • Baste the meatballs with some water and place in the over for 18-20 minutes. Turn the meatballs half-way through


Yoghurt Dip 

  • Add the diced mint, olive oil, crushed garlic to the yoghurt. 
  • Season to taste, and mix really well.