Greek Meatballs (Keftedes)

Greek Meatballs also called Keftedes – Are juicy tender meatballs made with ground beef, minced onion, earthy spices and fresh flavorful herbs. They are such a comforting mediterranean food and there are so many different ways to serve them.

Looking for more ways to make meatballs? Also try my super popular Italian Meatballs and the healthier Turkey Meatballs.

Greek Keftedes

Keftedes are a popular Greek dish made with ground beef, lamb or pork, bread crumbs (dried or fresh) with a liquid to soak, egg to bind, and to flavor they include onion and fresh herbs such as mint and parsley. Traditionally they are pan fried in oil but for a healthier alternative they can be oven baked (I’ve included both methods in the recipe).

They have delicious rich meaty flavor paired with fresh herby notes, they are beautifully browned, and you’ll find them to be incredibly hearty and filling (5 meatballs may not seem like much but it’s quite a generous serving).

These can be served bowl style as a main dish combining them with other sides, or stuffed in a sandwich, or you can opt to serve them as of an appetizer on a mezze platter. See serving suggestions below.

What to Serve with Greek Meatballs

They pair beautifully with:

• Fresh made tzatziki sauce, lemony yogurt, tahini sauce, whipped feta, or hummus
• Homemade pita bread or pita pockets
• A vibrant Greek salad or just fresh cucumbers and tomatoes
• Olives
• White rice such as jasmine or basmati or Greek lemon rice
• Orzo, Hilopites or ditalini pasta, or couscous
• Garlic mashed potatoes or lemon roasted potatoes

Greek Meatball Recipe Ingredients

• Olive oil: If baking you won’t need much oil, but with pan frying you’ll need a fair amount. Don’t use extra virgin olive oil for frying, just regular refined olive oil with a lower smoke point (save the best stuff for something else).
• Sourdough bread: You’ll want to use stale bread that’s a day or two old. White bread can be used as well.
• Milk: I use whole milk but any fat percentage will work in this recipe.
• Ground beef: Preferably use 85% lean ground beef, it has a good fat ratio for meatballs to keep them juicy and tender.
• Spices: Cumin, coriander, dried oregano, salt and pepper are all used to build up flavor.
• Fresh herbs: Parsley and mint are both added for lots of fresh Mediterranean flavor. I’ve also made these with cilantro in place of mint for a tasty alternative.
• Red onion: Yellow onion will work as well. Just remember to mince the onion super tiny since it’s not sauteed to soften beforehand (you don’t want to bite into crunchy onions in the middle of the meatballs).
• Garlic: Since the garlic is added raw I only like to use 2 cloves and not get too carried away so the flavor isn’t overwhelming. If you want it bolder feel free to add more.
• Eggs: These are the best binder to hold meatballs together. Without them they’d break apart when cooking.

Possible Variations

Turkey or Chicken

• These Greek meatballs can also be made with 2 lbs ground turkey or ground chicken.
• If doing so replace fresh bread with 1 cup dried bread crumbs or panko bread crumbs.
• Omit the milk from the recipe as ground poultry tends to be stickier.
• Cook to 165 using oven method or stovetop method (you can fry in just a few tablespoons of oil in a skillet).

Pork or Lamb

• This recipe can also be made using 1 pound ground pork or 1 pound ground lamb along with 1 pound lean ground beef.
• Keep other measurements and cook temperatures the same in the recipe.

How to Make Breadcrumbs for Meatballs

• To make fresh bread crumbs (that are not dried) simply tear stale bread slices into pieces and place in a food processor.
• Pulse until they are ground to fine crumbs and they are ready to go. No need to bake or dry through.
• If you don’t have a food processor simply tear the bread into small pieces and soak in milk then break it up into smaller bits after soaking.

How to Make Greek Meatball Mixture

1. In a mixing bowl toss fresh bread crumbs with milk. Let rest 5 minutes while you prepare the ingredients for the meatballs.
2. Add ground beef to the soaked crumbs, evenly sprinkle over salt, pepper, cumin, oregano, and coriander. Add parsley, mint, red onion, garlic and eggs.
3. Toss mixture with your hands and gently crumble and mix together until mixture is uniformly combined.
4. Shape meatball mixture into balls about 1 1/2 inches each or 42 grams.
5. Bake or pan fry meatballs (as directed below).

How to Pan Fry the Meatballs

1. Pour 3/4 cup olive oil into a 12-inch saute pan and heat over medium heat.
2. Fry the meatballs in two batches turning occasionally until cooked through at 165 °F in center.
3. If needed turn down heat if meatballs are browning too quickly before center is cooked through.
4. Use a skimmer and transfer meatballs to a paper towel lined baking sheet to drain.

How to Bake the Meatballs

1. Preheat oven to 425 degrees. Brush a baking sheet (preferably dark non-stick) with 1 1/2 Tbsp olive oil.
2. Place meatballs on baking sheet and rub bottom side over oil. Repeat to use up all of the meatloaf mixture and space meatballs evenly apart on baking sheet.
3. Bake in preheated oven until center of meatballs registers 165 degrees, about 15 to 19 minutes (test a few meatballs in center of baking sheet too for doneness as the center usually cooks a little slower than edges).

How to Store and Shelf Life

Store them in the fridge in an airtight container for up to 3 days.

Freezing Greek Meatballs

• Greek meatballs freeze well for up to 3 months.
• Thaw in the fridge overnight before rewarming.

How to Reheat Meatballs

• Rewarm the meatballs in a 300 degree oven on a greased baking sheet, covered with foil until heated through, about 15 minutes.
• Individual servings can be rewarmed in the microwave on 50% power until warmed through.
• Or reheat on the stovetop with some chicken broth in a pot or skillet, covered with pan lid.

More Tasty Greek Recipes to Try

• Greek Chicken Bowls
• Greek Chicken Kebabs
• Gyros
• Orzo Salad with Feta
• Slow Cooker Lemon Chicken and Potatoes