Bake or Fry Keftedes (meatballs)?

[d_kakavouli]

I’ve been making keftedes (Greek meatballs) for years now, and I’m curious, do you prefer baking or frying them?

Traditionally, I know frying is the classic method. They are crispy on the outside, juicy on the inside. But lately I’ve been trying to cut down on oil and mess, so I’ve been baking them more often. They still taste great, but I’m wondering if I’m missing out on that “authentic” flavor or texture that only frying gives.

Do you notice a big difference in taste or texture between baked and fried? Does your family swear by one method over the other? Frying is pretty easy for me but I am looking to maybe cut down on oil.

 

[k_tsoukalas]

Great question! I’ve done both and honestly, each method has its perks. Frying definitely gives you that classic crispy exterior and deeper flavor, especially if you’re serving keftedes as part of a meze spread. That texture is hard to beat and feels more “authentic” if you're aiming for the traditional taverna-style experience.

That said, I totally get the appeal of baking, less mess, less oil, and still delicious. When I bake them, I brush them lightly with olive oil and use a hot oven (around 425°F/220°C) to get some browning and a bit of crisp. It’s not quite the same, but it’s a great compromise, especially for weeknight dinners or larger batches.