Greek Meatballs Recipe

When I think of comfort food that somehow also feels elegant, Greek meatballs (keftedes) come immediately to mind. The smell alone – warm olive oil mingling with garlic, fresh mint, and oregano – it’s enough to make you stop whatever you’re doing. There’s something deeply grounding about forming those little meatballs with your hands, a quiet rhythm that makes things feel a little slower and kinder. And when they hit the pan, or the oven tray… oh, the sizzle – you know something special is coming.

Why You’ll Crave It

• Herby, golden, tender inside with that satisfying crisp on the outside – hard to resist.
• Perfect for mezze spreads, cozy dinners, or tucking into soft, warm pita bread with a dollop of tzatziki.
• You can make a big batch ahead and freeze – they reheat like a dream.
• Customizable – go heavier on the garlic if you love it, or amp up the mint for more freshness.

The first time I made this recipe for my parents, we accidentally ate the entire tray standing up at the kitchen counter.

What You’ll Need

• Ground beef: 1 pound – I usually go for 80% lean so it stays juicy after baking.
• Ground lamb: 1/2 pound – this adds such a rich depth… you’ll miss it if you skip.
• Onion: 1 small, finely chopped – grated if you want it to disappear completely in the mix.
• Garlic: 3 cloves, minced – or more, if you’re garlic-hearted like me.
• Fresh parsley: 1/4 cup chopped – don’t skimp, it brings brightness.
• Fresh mint: 1/4 cup chopped – unexpected and essential, it lifts the whole thing.
• Dried oregano: 1 teaspoon – classic Greek flavor, earthy and strong.
• Salt: 1 teaspoon – might need a little more, depending on your taste.
• Black pepper: 1/2 teaspoon – freshly cracked makes a difference.
• Egg: 1 large – helps bind it all together.
• Breadcrumbs: 1/2 cup – plain or homemade, just don’t get the seasoned kind.
• Olive oil: For frying – go for something good, not too grassy, if you’re pan-frying.

Easy How-To

Get everything ready

Take a few moments to chop herbs, mince the garlic, and measure everything out. Lay it all in front of you – it makes such a difference not having to run around mid-mix.

Build the mixture

In a large bowl, add the beef, lamb, onion, garlic, parsley, mint, oregano, salt, pepper, egg, and breadcrumbs. Use your hands (really) to gently mix it all until you feel it start to hold together loosely. Don’t overdo it – you want tender, not dense.

Shape your keftedes

Scoop out small amounts (about the size of a walnut) and roll them softly between your palms. You don’t need perfection – a bit rustic is better. Place them on a lined tray as you go.

Cook the meatballs

You can either pan-fry them in olive oil until browned on all sides (about 8-10 minutes), or bake them at 400°F for 20-25 minutes. Pan-frying gives a crispier crust, but baking is simpler and less messy – I rotate between the two depending on my mood (and how many dishes I’m willing to do).

Optional but lovely: sauce

While they cook, you can whip up a quick yogurt-lemon sauce or warm some good-quality tomato sauce. But honestly, they’re flavorful enough on their own – especially when eaten with your fingers straight off the tray…

Good to Know

• If the mixture feels too soft to shape, pop it in the fridge for 20 minutes – makes it much easier.
• The smell of these baking might make your neighbors jealous – consider sharing, or hiding.
• A splash of red wine vinegar in the mix (just a teaspoon) can brighten the flavor in a surprising way.

Serving Ideas

• Serve warm with tzatziki, lemon wedges, and warm pita on a big platter – let people build their own bites.
• Add to a Greek salad with sliced red onion, cucumbers, tomatoes, feta, and olives for a light lunch.
• Tuck into a grain bowl with farro or orzo, some roasted eggplant, and a drizzle of garlicky yogurt.

Top Tricks

• Grate the onion instead of chopping if you want it to melt into the meat completely.
• Don’t skip the fresh mint – it really makes them taste unmistakably Greek.
• Make a double batch and freeze half – your future self will thank you.

Frequently Asked Questions

Can I make these meatballs without lamb?

Yes, you can just use all beef if you prefer, or even turkey for a lighter version – but lamb adds that authentic richness you’ll miss if you leave it out entirely.

Should I pan-fry or bake them?

Both work beautifully. Pan-frying gives a crispier texture, but baking is tidier and healthier. I often bake when I’m feeding a crowd or don’t feel like scrubbing the stovetop.

How long do leftovers last?

They’ll keep in the fridge for 3-4 days, and freeze well for up to 3 months. Reheat gently in a pan or warm oven – try not to microwave, they get rubbery.

What else can I serve with Greek meatballs?

Tzatziki, of course. But also rice pilaf, roasted vegetables, or even just lemony potatoes. They’re surprisingly flexible.