Greek Meatballs Recipe: Craving something hearty, herby, and straight from the heart of the Mediterranean? Then you’re in for a treat with this Greek meatballs recipe, also known as Keftedes. These aren’t just any meatballs—they’re tender, juicy, loaded with herbs, and bursting with traditional Greek flavor. Whether you want to impress guests at a dinner party, prep a quick weeknight meal, or dive into a taste of Greece from your own kitchen, this step-by-step guide will walk you through everything you need to make the perfect Greek meatballs.
We’ll cover all the essentials—ingredients, tools, techniques, and even serving ideas—so you can create the most authentic and flavorful keftedes at home. Let’s dive into this mouthwatering journey!
What Are Greek Meatballs (Keftedes)?
Greek meatballs, or keftedes, are a traditional Greek dish typically made with a mixture of ground beef and/or lamb, herbs like mint and parsley, garlic, onions, and soaked bread. They’re usually fried or baked to golden perfection and served with tzatziki, lemon wedges, or as part of a mezze platter.
Unlike Italian meatballs, which are often served in tomato sauce, Greek meatballs are all about crisp texture and herbaceous freshness. The key to their distinct flavor lies in the use of Mediterranean spices and fresh herbs that bring a zingy brightness to every bite.
You’ll often find them as street food in Greece or served in family-style meals alongside pita, olives, and salads. Their bite-sized nature makes them perfect for appetizers, while their robust flavor can easily be the star of any meal.
Why You’ll Love This Greek Meatball Recipe
This recipe isn’t just another meatball guide—it’s a gateway to a flavor-packed experience. Why? Because we’re combining bold herbs, aromatic spices, and authentic techniques that deliver not only on taste but also on texture and appearance.
Here’s what makes this recipe shine:
- Super juicy: Thanks to soaked bread and egg binding.
- Loaded with herbs: Think fresh parsley, mint, oregano—your kitchen will smell amazing!
- Versatile: Great for meal prep, party appetizers, or full dinners.
- Customizable: Whether you like them spicy, cheesy, or lean, we’ve got options for you.
- Freezer-friendly: Make a big batch and store them for busy nights.
One bite in, and you’ll realize these aren’t your average meatballs. Ready to see how it’s done? Let’s roll (literally).
Ingredients You’ll Need
For the Meatballs
Here’s what you need to create those juicy, flavorful meatballs:
- 1 lb (450g) ground beef (or half beef and half ground lamb)
- 1 small onion, grated or finely chopped
- 2 garlic cloves, minced
- 2 slices white bread, crusts removed and soaked in milk
- 1 large egg
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh mint, finely chopped (or 1 tsp dried)
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin (optional, for extra warmth)
- Salt and pepper, to taste
- Olive oil, for frying
Optional Add-ons for Extra Flavor
- Zest of 1 lemon (adds a citrusy kick)
- ¼ cup crumbled feta cheese (for a creamier texture)
- 1 teaspoon chili flakes (if you like heat)
For Serving Suggestions
- Tzatziki sauce
- Lemon wedges
- Warm pita bread
- Greek salad
- Rice pilaf or orzo pasta
Tools and Kitchen Equipment Required
You don’t need fancy gear, but having the right tools makes everything easier:
- Large mixing bowl
- Small bowl for soaking bread
- Grater or food processor (for onion)
- Garlic press (or finely mince with a knife)
- Non-stick skillet or cast-iron pan
- Baking sheet (if baking instead of frying)
- Slotted spoon (for frying)
- Paper towels (to absorb excess oil)
Set these aside before you start—mise en place is your friend!
Prepping the Ingredients
Before we start combining everything, it’s crucial to prep your ingredients properly. This step sets the stage for evenly cooked, well-flavored meatballs.
- Grate the onion to avoid large chunks and ensure it blends smoothly into the meat mixture. Onion juice is great for flavor and tenderness.
- Mince your garlic as finely as possible or use a garlic press. You want it to melt into the meat, not overpower it.
- Soak the bread in a bit of milk or water until soft. This adds moisture and replaces breadcrumbs with a more traditional Greek binder.
- Chop your herbs fresh. Dried herbs can be used, but fresh parsley and mint give a brighter taste.
- Crack and whisk the egg before adding it to the mixture. It helps bind everything together.
All set? Let’s get mixing!
Step-by-Step Guide to Making Greek Meatballs
Step 1: Soaking the Bread
Start by soaking a slice or two of stale bread in milk or water until soft. Squeeze out the excess liquid. This soaked bread—called panko in Greek cooking—makes the meatballs tender and prevents them from drying out.
Step 2: Mixing the Meatball Mixture
In a large bowl, combine ground beef (or a beef–pork mix) with grated onion, minced garlic, chopped parsley, oregano, egg, and the soaked bread. Add salt and pepper. Mix gently with your hands until just combined—overmixing can make the meatballs dense.
Step 3: Rolling the Meatballs
Shape the mixture into small, round meatballs. Lightly dust them with flour to help create a golden crust during cooking.
Step 4: Frying vs. Baking – What’s Better?
Traditional Greek meatballs are fried for a crisp exterior and juicy center. Baking is a healthier alternative and avoids excess oil. Both methods work well.
Step 5: Cooking the Meatballs
If frying, heat oil in a pan and cook until browned on all sides. If baking, cook at 400°F (200°C) for 15–20 minutes, turning once.
Step 6: Making a Greek Yogurt Dipping Sauce (Optional)
Mix Greek yogurt with lemon juice, olive oil, garlic, and dill. Serve alongside the meatballs for a refreshing, creamy dip. Enjoy!
Tips for Juicy and Flavorful Greek Meatballs
Want your keftedes to be even better? Follow these tried-and-true tips:
- Use fresh herbs whenever possible. Dried mint and parsley work in a pinch but lack that zing.
- Grate the onion instead of chopping. The juice helps with tenderness and flavor.
- Soaked bread > breadcrumbs for moisture and softness.
- Don’t overmix the meat. Overworking the mixture leads to tough meatballs.
- Let the mixture rest in the fridge if you have time—it helps the flavors meld.
- Avoid overcrowding the pan if frying. Cook in batches for even browning.
- Add a bit of lemon zest for brightness—it makes the flavors pop!
These simple hacks can take your Greek meatballs from good to restaurant-worthy.
What to Serve with Greek Meatballs
Greek meatballs are incredibly versatile. Here are some delicious pairings and serving ideas:
Classic Greek Pairings
- Tzatziki sauce – A cool, creamy dip to balance the savory meatballs.
- Greek salad – Crisp cucumbers, tomatoes, olives, and feta.
- Pita bread – Warm and soft for stuffing with meatballs and sauce.
- Lemon rice or orzo – Light and fluffy, perfect for soaking up juices.
Platter Style (Mezze)
Arrange your meatballs on a platter with:
- Marinated olives
- Roasted red peppers
- Hummus or baba ganoush
- Stuffed grape leaves (dolmades)
- Crumbled feta and cucumber slices
Modern Twists
- Greek meatball pita wrap – Stuff them into a pita with lettuce, tomato, and tzatziki.
- Meatball rice bowl – Over a bed of brown rice with grilled veggies.
- Keftedes sliders – Small buns, a dollop of yogurt sauce, and pickled onions.
You can make it as fancy or simple as you like—either way, it’s going to be delicious!
How to Store and Reheat Leftovers
If you’ve got extras (lucky you!), here’s how to store and enjoy them later:
Storing:
- Let meatballs cool completely.
- Place in an airtight container.
- Refrigerate for up to 4 days.
Reheating:
- Stovetop: Reheat in a skillet with a splash of water or olive oil on low heat.
- Oven: Bake at 350°F (175°C) for 10–12 minutes.
- Microwave: Heat in 30-second bursts until warmed through (but watch for drying out).
For best texture, avoid microwaving if you can—use the oven or stovetop instead.
How to Freeze Greek Meatballs (Make-Ahead Tips)
Greek meatballs freeze beautifully, both raw and cooked.
Freezing Raw Meatballs:
- Roll into balls and place on a tray lined with parchment.
- Freeze until solid (about 2 hours).
- Transfer to a freezer bag or airtight container.
- Label and store for up to 3 months.
When ready to cook, thaw in the fridge overnight or bake from frozen (just add a few extra minutes to the cook time).
Freezing Cooked Meatballs:
- Let them cool completely.
- Place in a freezer-safe container or zip-top bag.
- Freeze for up to 3 months.
To reheat: Bake at 375°F (190°C) for 15–20 minutes or until hot through.
Perfect for meal prepping or last-minute dinners!
Variations of the Traditional Keftedes
Feeling creative? Here are some fun and tasty twists:
- Spicy Keftedes – Add chili flakes or finely chopped jalapeños for a kick.
- Cheesy Centers – Stuff each meatball with a cube of feta or mozzarella.
- Chicken or Turkey Keftedes – Use ground poultry for a leaner version.
- Herb Explosion – Add dill, thyme, or cilantro for a unique flavor spin.
- Vegetarian Option – Swap meat with lentils or chickpeas and bind with egg and breadcrumbs.
Greek meatballs are super adaptable, so feel free to experiment!
FAQs about Greek Meatballs Recipe
1. Can I air-fry Greek meatballs?
Yes! Preheat your air fryer to 375°F (190°C), spray the basket with oil, and cook the meatballs in a single layer for 10–12 minutes, flipping halfway. They come out crispy and golden with less oil—a healthy win!
2. What herbs pair best with Greek meatballs?
Parsley and mint are classics. You can also add dill for a tangy twist or oregano for that earthy, Greek flavor. Don’t overdo it—balance is key.
3. Can I serve these cold?
You can! Greek meatballs are delicious cold or at room temperature, especially when part of a mezze platter. Just pair them with dips and crunchy veggies for a refreshing bite.
4. Are Greek meatballs spicy?
Not traditionally. Greek keftedes are more herbaceous than spicy. But if you want to add heat, feel free to toss in chili flakes, cayenne, or chopped hot peppers.
5. What drinks pair well with Greek meatballs?
A dry white wine like Assyrtiko or a chilled rosé complements them beautifully. For non-alcoholic options, try sparkling water with lemon, or mint-infused iced tea for a Mediterranean vibe.
Final Thoughts
Greek meatballs—or keftedes—are the kind of dish that turns a simple meal into something special. With their golden crispy exterior and tender, herb-infused center, they hit that perfect balance of flavor, texture, and tradition. Whether you fry or bake them, pair them with tzatziki or tuck them into pita, these meatballs are versatile enough to be a party appetizer, a quick weeknight dinner, or a meal prep hero.
What makes this recipe truly shine is the freshness—the chopped mint, the lemon zest, the garlic, and the juicy meat. Every bite tells a story of Greek heritage and kitchen love.
So next time you’re craving something comforting, delicious, and Mediterranean, skip the takeout and try your hand at homemade Greek meatballs. They’re easy, fun to make, and absolutely unforgettable.
Happy cooking and opa!
