Keftedakia Kotopoulo – Greek Chicken Meatballs with Herbs
I had every intention of making classic keftedakia tonight — but with only chicken mince on hand, I decided to make the switch. And honestly? I’m so glad I did. These Greek chicken meatballs are just as juicy and flavourful as their beef or lamb cousins, but lighter and perfect for weeknight cooking.
I also added grated carrot — partly for the kids, but let’s be honest, we big kids love a bit of hidden veg too. The result is a beautifully tender keftedaki that’s packed with herbs, garlic, and onion, pan-fried until golden and irresistibly good.
Why You’ll Love These Chicken Keftedes:
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Lighter than traditional keftedes but just as satisfying
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Packed with fresh herbs and flavour
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A great way to sneak in extra veggies
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Perfect for weeknight dinners, mezze platters, or lunchboxes
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Freezer-friendly and easy to batch cook
Tips & Variations:
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Use panko instead of regular breadcrumbs for a fluffier texture.
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Want even lighter keftedakia? Try baking them in the oven at 180°C for 20–25 minutes.
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Add a pinch of cumin or smoked paprika for a different flavour spin.
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These also work well with turkey mince if chicken isn't available
KEFTEDAKIA KOTOPOULO | Chicken Keftedes
Mary PolitisIngredients
- 700 g chicken mince
- 2 tbsp extra virgin olive oil for mixture
- 1 onion grated
- 3 garlic cloves grated
- 1 carrot grated
- 1/2 cup breadcrumbs plus more as needed
- 1/2 cup fresh mint chopped
- 1/4 cup parsley chopped
- 1 tsp dried oregano
- Salt and pepper to taste
- 5 tbsp extra virgin olive oil for frying
Instructions
- In a large bowl, combine all ingredients and mix well using clean hands or a spoon. The mixture should be moist but rollable — add more breadcrumbs if needed.
- Roll into small balls, roughly 1 tablespoon in size.
- In a large non-stick pan, heat a generous drizzle of olive oil over medium heat.
- Fry the keftedakia in batches, turning frequently to get an even, golden crust on all sides.
- Serve warm with a side of salad, tzatziki, pita bread, or rice — or let them cool and pop them into lunchboxes!