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Making Greek Meatballs for a Guy's Night

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T

toniiv

Active member
Hey everyone! I’m hosting a guy’s night to watch the big game, and I’m planning to whip up a ton of Greek meatballs (keftedes) for the crew. We’re expecting about 20 hungry guys, and I want to make sure there’s plenty to go around without going overboard. Any advice on proportions? I’m thinking bite-sized meatballs, but how many per person is a safe bet?

Also, I’d love tips on getting the flavors just right—herbs, spices, and any tricks for keeping them juicy. I’m considering baking to save time, but should I stick to pan-frying for that authentic crisp? Lastly, what dips or sides would go well with them? I’ve got tzatziki on the list, but open to other ideas.
 
For a group of 20 hungry guys, I’d recommend planning for 6–8 bite-sized keftedes per person—that’s about 120–160 total. It might sound like a lot, but they’ll go fast, especially during a game night!

For flavor, stick to traditional ingredients: ground beef and pork (or a mix), fresh parsley, mint, oregano, garlic, onion, breadcrumbs, and egg for binding. A touch of cinnamon or allspice adds depth, and don’t skimp on salt and pepper. For juiciness, mix the meat gently and avoid overworking it. Adding a splash of milk to the breadcrumb mix can also help keep them moist.

Pan-frying gives the best crisp and authentic flavor, but if you’re tight on time, baking works—just brush them with olive oil and bake at 400°F, turning halfway through.
 
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Would you cook the octopus separately first and then add it to the sauce? Or do you let it stew the whole time like you would with beef or rabbit? I have vaguely heard of it being possible to make this with octopus. Now that it's summer I am in the mood to eat lots of seafood.

Keeping Feta Fresh?

I’ve started cooking more Greek recipes at home, and feta has become a staple in my fridge. But I’ve noticed that once I open a package, it can dry out or get funky pretty quickly if I don’t use it fast enough. I’ve tried just keeping it in its original brine, but sometimes I buy feta that comes vacuum-sealed without any liquid.

What’s the best way to store feta once it’s opened? Should I make my own brine, and if so, what’s the right salt-to-water ratio? Can you store it in olive oil with herbs, or will that change the flavor too much? I’d love any traditional tips you’ve picked up from your yiayia or your own kitchen experience.

Feta is too good to waste—and I want to keep it as fresh and flavorful as possible. Thanks in advance for any advice!

Best Meat for Soutsoukakia?

I’m planning to make soutzoukakia smyrneika this weekend — one of my absolute favorite Greek comfort dishes. I’ve had it with different types of ground meat over the years (sometimes beef, sometimes a mix), but I want to get it just rightthis time and could use your advice.

What’s the best type of meat to use for authentic, flavorful soutzoukakia? Should I go with 100% beef, a beef-pork combo, or even add a bit of lamb? Or purely lamb? I’m also curious how the fat content affects the final result — do you go lean or a little more fatty?

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I’m curious, did you enjoy Greek food growing up?

I mostly did, but I’ll admit there were some dishes I just couldn’t get into as a kid. Moussaka and pastitsio always felt too heavy or rich to me back then. I’d skip them at family gatherings, even though everyone else raved about them!

On the other hand, I absolutely loved souvlaki, dolmades, keftedes, and of course, anything with feta or lemon potatoes. Those felt easier to eat and were packed with flavor without being overwhelming.

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Fava Santorinis Recipe to Enjoy

I had this when I was in Santorini and I loved it. I tracked down a recipe and wanted to share!

Ingredients:​

  • 1 cup yellow split peas (ideally from Santorini, if available)
  • 1 small red or yellow onion, chopped
  • 1 clove garlic, minced (optional but adds depth)
  • 4 cups water (plus more as needed)
  • 1/4 cup extra virgin olive oil (plus more for drizzling)
  • 1 bay leaf
  • Salt to taste
  • Fresh lemon juice (about 1 tablespoon, or to taste)

Instructions:​

  1. Rinse and soak (optional):
    Rinse the yellow split peas well under cool water. Soaking is optional, but if you do soak for 2–3 hours, the cooking time will be shorter.
  2. Cook the peas:
    In a pot, add the split peas, chopped onion, garlic, bay leaf, and water. Bring to a boil, skimming any foam that rises to the surface.
  3. Simmer:
    Reduce heat to low and simmer uncovered for 40–50 minutes, stirring occasionally, until the peas are soft and starting to fall apart. Add more water if needed to prevent sticking.
  4. Remove bay leaf & blend:
    When the peas are soft and the mixture looks thick and mushy, remove the bay leaf. Use an immersion blender (or food processor) to purée until smooth. Add olive oil and blend again. Taste and add salt and lemon juice.
  5. Chill or serve warm:
    You can serve it warm, room temperature, or chilled — all are traditional!
  6. Garnish:
    Drizzle with extra olive oil and top with red onion slices, capers, and parsley.

I serve it with other meze with pita triangles for dipping!
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