Greek Meatballs Recipe (Keftedes): A Mediterranean Delight

There’s something undeniably comforting about a dish that balances rich flavor with wholesome simplicity. Greek meatballs, also known as keftedes, are one of those timeless recipes that bring families and friends together around the table. Whether served as an appetizer at a lively summer gathering or as the centerpiece of a cozy dinner on a quiet evening, these savory bites encapsulate the best of Greek cuisine: freshness, tradition, and bold flavor.

The inspiration behind this recipe traces back to village kitchens across Greece, where keftedes have been prepared for generations. They often make appearances at festive feasts, meze platters, or casual Sunday lunches. Packed with Mediterranean herbs, garlic, and a touch of citrus, these meatballs are tender inside, crispy outside, and always a crowd-pleaser. Let’s dive into this aromatic, satisfying recipe that you’ll want to make again and again.

Why You’ll Love These Greek Meatballs
Greek meatballs aren’t just another variation of a global classic. Here’s what makes them stand out:

Bursting with flavor: A mix of fresh herbs like mint and parsley paired with garlic, onion, and a hint of lemon zest creates an unforgettable taste.

Crispy exterior, juicy interior: The pan-frying technique delivers that satisfying texture contrast.

Versatile: Serve them with tzatziki sauce, stuffed into a pita, or with a side of orzo or Greek salad.

Perfect for any occasion: Ideal as a party appetizer, a part of a mezze spread, or as a weeknight family meal.

Ingredients You’ll Need
Here’s everything you’ll need to bring your keftedes to life. This recipe serves 4-6 people.

For the Meatballs:
1 lb (450g) ground beef (or a mix of beef and pork)

1 small onion, grated or finely chopped

2 cloves garlic, minced

1/4 cup fresh parsley, finely chopped

2 tbsp fresh mint, finely chopped (or 1 tbsp dried mint)

1/2 tsp dried oregano

1/4 cup breadcrumbs (preferably soaked in a bit of milk)

1 large egg

Zest of 1 lemon

Salt and freshly ground black pepper to taste

Olive oil, for frying

Optional Garnishes:
Lemon wedges

Fresh parsley

Tzatziki sauce

Step-by-Step Instructions
Step 1: Prepare the Mixture
In a large bowl, combine the ground meat with grated onion, minced garlic, parsley, mint, oregano, lemon zest, soaked breadcrumbs, egg, salt, and pepper.

Use your hands to mix everything thoroughly. This helps incorporate all the ingredients evenly without overworking the meat, which can make the meatballs tough.

Step 2: Chill the Mixture
Cover the bowl and refrigerate the meat mixture for at least 30 minutes. This step helps the flavors meld and makes it easier to shape the meatballs.

Step 3: Shape the Meatballs
Once chilled, form the meat mixture into small balls—about 1 to 1.5 inches in diameter. Try to keep them uniform so they cook evenly.

Step 4: Fry the Meatballs
Heat olive oil in a large skillet over medium-high heat. Once hot, add the meatballs in batches, being careful not to overcrowd the pan.

Cook for 6–8 minutes, turning occasionally, until they are browned on all sides and cooked through. Transfer to a plate lined with paper towels to drain excess oil.

Step 5: Serve and Enjoy
Serve the keftedes warm with a side of tzatziki, lemon wedges, and your choice of accompaniments like pita bread, rice pilaf, or Greek salad.

Tips for Perfect Keftedes
Use Fresh Herbs
Fresh mint and parsley make a huge difference in flavor. If you only have dried herbs, use about half the quantity but be aware that the aroma won’t be as vibrant.

Grate the Onion
Grating the onion ensures it integrates smoothly into the meat mixture and helps keep the meatballs moist.

Let the Mixture Rest
Refrigerating the mixture before shaping helps improve texture and intensifies the flavor.

Don’t Skip the Zest
Lemon zest adds a fresh brightness that elevates the overall flavor profile and keeps the meatballs from feeling heavy.

What to Serve with Greek Meatballs
Keftedes are incredibly versatile. Here are some pairing ideas to round out your meal:

Dips and Sauces
Tzatziki Sauce: The classic creamy cucumber yogurt dip is a natural companion.

Melitzanosalata: A smoky Greek eggplant dip that complements the richness of the meatballs.

Skordalia: A bold garlic and potato dip that adds a punchy contrast.

Sides
Greek Salad: Crisp cucumbers, tomatoes, olives, and feta dressed in olive oil and oregano.

Orzo or Lemon Rice: Light and fragrant, perfect for soaking up juices.

Roasted Potatoes: Seasoned with lemon and herbs, they’re a classic Greek side dish.

Bread and Grains
Warm Pita Bread: For dipping and wrapping.

Barley or Farro Salad: Adds a nutty texture and balances the meal.

Make-Ahead and Storage Tips
Make Ahead
You can prepare the meat mixture up to a day in advance and keep it in the refrigerator. You can also shape the meatballs and store them (uncooked) in the fridge for up to 24 hours.

Freezing Instructions
Keftedes freeze beautifully. After cooking and cooling them, place them on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer bag or airtight container. They’ll keep for up to 3 months. Reheat in a hot oven (350°F/175°C) for 15-20 minutes.

Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven to maintain their crisp texture.

Variations to Try
Once you’ve mastered the classic keftedes, consider trying these variations:

Baked Greek Meatballs
For a healthier version, bake the meatballs on a greased or parchment-lined baking sheet at 400°F (200°C) for 20–25 minutes, turning once.

Spicy Keftedes
Add a pinch of chili flakes or a finely chopped chili pepper for a kick of heat.

Cheese-Stuffed Meatballs
Place a small cube of feta cheese in the center of each meatball before frying for a creamy, salty surprise.

Lamb Keftedes
Use ground lamb instead of beef for a more traditional and gamey flavor.

The Cultural Significance of Keftedes
Keftedes are more than just a recipe—they’re a symbol of Greek hospitality. In Greece, meals are often social events, and these meatballs are a staple in the meze (small plates) culture. Passed down through families, each region adds its own touch, from the herbs used to the type of meat preferred.

They often feature at Sunday lunches, Easter celebrations, and casual taverna dinners alike. The simplicity of ingredients, combined with an unmistakable Mediterranean flair, makes keftedes a dish that connects people across generations and geographies.

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