Keftédes with Horta

Greek meatballs served with wild greens, as seen in series 3 episode 7!

Keftédes is a famous Greek meze dish, which can also be a filling meal when served with some hórta on the side. Hórta vrastá, which means boiled wild greens, are a delicious, healthy side dish and a staple in any Greek household and tavern. They are easy to prepare and with a bit of olive oil and lemon, you have a great dish.

Ingredients for keftédes

2 Kilos of ground beef

200ml Olive oil

4 eggs

4 Cloves of garlic

3 Onions

One big tomato

2 Tablespoons of vinegar

1 Bunch of parsley (only the leaves)

10 Stems of Peppermint (diosmo, spearmint)

1 Tablespoon mustard

Salt and pepper

Soaked bread (40% of the minced meat volume)

Olive oil for frying

Flour for dredging


In a food processor mix the olive oil, vinegar, garlic, parsley, mint, tomato and eggs.

After the first mix add the onions in the processor to mix at a milder speed without mashing them.

Pour the mix in a bowl with the minced meat and add the mustard, salt, pepper and and soaked bread.

Mix all the ingredients together.

Roll the mixture for the keftédes into meatballs the size of a big walnut and dredge them lightly in flour making sure to shake off any excess. Fry until nicely browned on all sides.

Instead of frying you can bake / grill the keftédes in the oven.

Serve with hórta vrastá dressed with olive oil, lemon juice, and a bit of salt and pepper to taste.