Greek Meatballs (Keftedes)

These Greek Meatballs, traditionally known as Keftedes, are bursting with the fresh, vibrant flavors of the Mediterranean. They are incredibly tender and juicy, seasoned with a classic blend of fresh mint, parsley, oregano, and a hint of garlic. Pan-fried until perfectly golden brown and crisp on the outside, they make for an irresistible appetizer or a fantastic main course.

This recipe is surprisingly simple, relying on fresh herbs to create a truly authentic and memorable flavor. Whether served as part of a meze platter with tzatziki sauce for dipping or alongside a fresh Greek salad, these keftedes are a delicious taste of Greece that you can easily make in your own kitchen.

this recipe

Why You’ll Love This Recipe

• Packed with Fresh Flavor: The combination of fresh mint and parsley gives these meatballs their signature vibrant, herbaceous taste.
• Quick & Easy: A straightforward recipe that’s perfect for a weeknight dinner or easy entertaining.
• Crispy & Tender: Pan-frying creates a delightful crispy exterior while keeping the inside juicy and moist.
• Versatile Dish: Perfect as a party appetizer, a main course with rice, or stuffed into a pita.

Ingredients

• 1.5 lbs Ground Lamb or a mix of Ground Beef and Pork
• 1/2 cup Panko Breadcrumbs
• 1 large Egg, lightly beaten
• 1/2 Yellow Onion, finely grated
• 4 cloves Garlic, minced
• 1/4 cup Fresh Mint, finely chopped
• 1/4 cup Fresh Parsley, finely chopped
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 3 tablespoons Olive Oil, for frying
• For Serving: Tzatziki sauce, lemon wedges

Step-by-Step Instructions

1. Prep: Grate the onion using a box grater. This adds moisture and flavor without large chunks.
2. Make the Meatball Mixture: In a large bowl, combine the ground meat, panko breadcrumbs, egg, grated onion, minced garlic, fresh mint, fresh parsley, and dried oregano. Season with salt and pepper.
3. Mix Gently: Use your hands to gently mix all the ingredients until just combined. Be careful not to overmix, as this can make the meatballs tough.
4. Shape the Meatballs: Roll the mixture into 1.5-inch meatballs. You should get about 20-24 meatballs.
5. Pan-Fry: Heat the olive oil in a large skillet over medium-high heat. Carefully place the meatballs in the skillet in a single layer, ensuring not to overcrowd the pan (work in batches if needed).
6. Cook Through: Cook the meatballs for 8-10 minutes, turning them occasionally, until they are golden brown on all sides and cooked through.
7. Serve: Transfer the cooked meatballs to a paper towel-lined plate to drain any excess oil. Serve immediately with a side of tzatziki sauce for dipping and fresh lemon wedges for squeezing over the top.

Tips & Variations

• Pro Tip: Using fresh herbs is key to the authentic flavor of keftedes. Dried mint and parsley won’t have the same bright, fresh taste.
• Baking Method: For a lighter option, you can bake the meatballs. Place them on a parchment-lined baking sheet and bake at 400°F (200°C) for 18-22 minutes, or until cooked through.
• Add Feta: For a cheesy twist, gently fold in 1/2 cup of crumbled feta cheese into the meat mixture.
• Make it Gluten-Free: Use your favorite gluten-free breadcrumbs in place of the panko.

Frequently Asked Questions (FAQ)

• Can I make these ahead of time?
  • Yes. You can prepare and shape the raw meatballs up to a day in advance and store them in an airtight container in the refrigerator. You can also cook them completely and reheat them before serving.
• How do I store leftovers?
  • Store cooked meatballs in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave.
• Can I freeze these meatballs?
  • Absolutely. You can freeze them either raw or cooked. For raw, place the shaped meatballs on a baking sheet in the freezer until firm, then transfer to a freezer bag. For cooked, let them cool completely before freezing. They will last for up to 3 months.

Serving Suggestions

• Serve these Greek meatballs as an appetizer on a meze platter with tzatziki, hummus, pita bread, and olives. For a full meal, serve them over a Greek salad, with a side of lemon-herb rice, or stuffed into a warm pita with lettuce and tomatoes.

Abby

The BEST Greek Meatballs

These Greek meatballs are tender, moist, and perfectly seasoned with garlic, parsley, oregano, and cumin. With a crisp golden exterior and juicy center, they are bursting with bold, zesty Mediterranean flavor. They can be pan-fried, baked, or grilled, making them a versatile option for family dinners or gatherings.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 Servings

Course: Main Dish

Cuisine: Greek, Mediterranean

Calories: 383

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground pork (or lamb or beef)
• 1/2 cup breadcrumbs
• 1 large egg
• 1/4 cup fresh parsley, finely chopped
• 2 cloves garlic, minced
• 1 small onion, finely grated
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Olive oil, for frying or brushing

Equipment

• Large mixing bowl
• Skillet (for frying)
• Baking sheet (for oven)
• Grill and skewers (for grilling)
• Cookie scoop (optional for portioning)

Method

 

1. In a large bowl, combine ground pork, breadcrumbs, egg, parsley, garlic, onion, oregano, cumin, salt, and pepper. Mix until just combined.
2. Shape the mixture into 1.5-inch meatballs, about 15–20 total.
3. Pan Frying: Heat olive oil in a skillet over medium heat. Cook meatballs in batches, turning, until browned and cooked through, about 10–12 minutes.
4. Oven Baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place meatballs on sheet and bake for 20–25 minutes.
5. Grilling: Preheat grill to medium-high. Thread meatballs onto skewers, brush with olive oil, and grill 8–10 minutes, turning occasionally.

Notes

Pork gives a juicy texture, while lamb provides a richer flavor and beef a firmer bite. Avoid overmixing to keep them tender. For even cooking, use a cookie scoop to portion evenly. Always check internal temperatures—160°F for pork and beef, 165°F for lamb. Let them rest a few minutes before serving to lock in the juices.