Greek Meatballs Recipe (Keftedes): A Mediterranean Delight
These Greek meatballs, or keftedes, are flavorful, herb-packed bites that are crispy on the outside and juicy on the inside. Perfect as an appetizer or main dish, they bring the taste of the Mediterranean to your table with ingredients like mint, parsley, garlic, and lemon zest. Serve them with tzatziki, pita, or a fresh Greek salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes (plus 30 minutes chilling)
- Yield: 4–6 servings 1x
Ingredients
1 lb (450g) ground beef (or half beef, half 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, soaked in 2 tbsp milk
1 large egg
Zest of 1 lemon
Salt and freshly ground black pepper to taste
Olive oil, for frying
Optional for serving:
Lemon wedges
Fresh parsley
Tzatziki sauce
Instructions
In a large bowl, combine the ground meat, grated onion, garlic, parsley, mint, oregano, lemon zest, soaked breadcrumbs, egg, salt, and pepper. Mix well with your hands until fully combined.
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes to help the flavors meld and firm up the texture.
After chilling, shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.
Heat a generous amount of olive oil in a large skillet over medium-high heat.
Fry the meatballs in batches, turning occasionally, for 6–8 minutes or until browned on all sides and fully cooked through. Avoid overcrowding the pan.
Transfer cooked meatballs to a plate lined with paper towels to drain excess oil.
Serve warm with tzatziki, lemon wedges, and optional garnishes or sides of your choice.
Notes
For a healthier version, bake the meatballs at 400°F (200°C) for 20–25 minutes, turning once.
Fresh herbs are recommended for the most vibrant flavor.
The mixture can be made ahead and stored in the fridge for up to 24 hours before cooking.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.