Greek Meatballs (Keftedes)
Greek Meatballs, or Keftedes, are juicy, herby meatballs bursting with flavor from fresh parsley, mint, and oregano. Traditionally pan-fried to get a crispy exterior while staying tender and moist inside, they’re served with a side of tzatziki, lemon wedges, or wrapped in pita. Keftedes are perfect as appetizers, in mezze platters, or for a satisfying weeknight dinner.
Prep & Cook Time:
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
(Serves 4–6):
For the Meatballs:
1 lb (450g) ground beef or lamb (or a mix of both)
1 small onion, grated
2 cloves garlic, minced
1/3 cup breadcrumbs
1 large egg
1/4 cup milk (optional for tenderness)
2 tbsp chopped fresh parsley
1 tbsp chopped fresh mint (or 1 tsp dried)
1 tsp dried oregano
1/2 tsp ground cumin (optional)
Salt and black pepper, to taste
Olive oil for frying
To Serve (optional):
Lemon wedges
Tzatziki sauce
Pita bread or rice
Instructions:
1. Mix the Meatball Ingredients:
In a large bowl, combine the grated onion, garlic, breadcrumbs, milk, herbs, and spices.
Add the ground meat and egg. Mix just until everything is combined — don’t overwork it.
2. Form the Meatballs:
Shape into small balls (1–1.5 inches in diameter). Place on a plate or tray.
3. Chill (Optional but Recommended):
Refrigerate the meatballs for 20–30 minutes to help them hold their shape during cooking.
4. Cook:
Heat olive oil in a skillet over medium heat.
Fry the meatballs in batches for 6–8 minutes, turning to brown all sides, until cooked through.
Transfer to a paper towel–lined plate to drain excess oil.
5. Serve:
Plate with tzatziki, lemon wedges, and a side of Greek salad, or wrap in pita with veggies.
Tips & Notes:
Juicier Meatballs: Grated onion adds moisture — don’t skip it!
Healthier Option: Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Make-Ahead Friendly: You can make and freeze the raw or cooked meatballs.
Serving Idea: Turn it into a bowl with rice, olives, cucumber, and hummus.
Question Answers
Q: Can I use other ground meat?
A: Yes! Turkey or chicken also works — just watch cooking time, as they dry out faster.
Q: Why do my meatballs fall apart?
A: They need a binder like egg and breadcrumbs. Also, chill them before cooking and don’t overcrowd the pan.
Q: Can I make this gluten-free?
A: Use gluten-free breadcrumbs or cooked quinoa as a substitute.
Q: What are good sides to serve with this?
A: Tzatziki, Greek salad, lemon potatoes, rice pilaf, or warm pita bread.
Nutritional Info
Calories: 270
Protein: 18g
Fat: 20g
Carbohydrates: 6g
Fiber: 0.5g
Sugar: 1g
Sodium: 280mg