As the child of a Greek father, I grew up eating authentic Greek food at home. My grandmother used to make her amazing Greek meatball recipe with ground lamb and lots of fresh herbs. She will stand by the stove and pan fry them to golden perfection.
My version, although a little bit different, is very similar in flavor to authentic Greek meatballs (Keftedes). My Greek style meatballs are made with a combination of ground beef and ground pork, fresh and dried herbs and are oven baked until caramelized on the outside and perfectly tender on the inside. I know my grandma (yiayia) would approve!
Greek Meatballs (Keftedes) Recipe
Greek Meatballs – Keftedes or Keftethes are tasty little meat balls full of flavor! These Mediterranean meatballs are usually served as an appetizer – often as part of a Mezze platter with toasted flatbread or pita bread, Tzatziki sauce, fresh and marinated vegetables, olives and lots of Feta cheese drizzled with olive oil.
Meatballs can also be served as a family dinner with rice pilaf or as a gyro wrapped in flatbread with lots of Tzatziki sauce.
Greek Meatballs Recipe Ingredients
- Ground Meat: I use ground beef and ground pork.
- Onions: Grated onion is the secret to these juicy meatballs. I use red onions but brown or yellow onions work as well.
- Garlic: Fresh garlic is a must when making traditional Greek recipes!
- Panko Bread Crumbs: This is my favorite type of bread crumbs. I like their texture much better.
- Egg: This is the binder that holds the meatballs together!
- Olive Oil: I use extra virgin olive oil.
- Fresh Herbs: Chopped parsley and chopped mint.
- Dried Herbs and Seasonings: Ground cumin, dried oregano, salt and pepper.
How To Make Greek Meatballs
For exact times and instructions for this baked meatball recipe, please check the recipe card below.
- Preheat The Oven: First, preheat the oven and line a baking sheet or sheet pan.
- Mix: In a medium size bowl, combine all the meatball ingredients. I always use my hands to mix the ingredients together.
- Shape: Shape the meatballs and place them on the sheet pan.
- Bake: Bake until cooked through and golden brown.
Kitchen Tip
- I use a 1.5-inch diameter small ice cream scoop to shape the meatballs. It makes the job easier and the meatballs more uniform in size.
Can Greek Meatballs Be Made Ahead?
Yes, you can make the ground meat mixture, shape the meatballs and refrigerate them, covered or in a sealed container overnight. When ready to cook, remove the meatballs from the refrigerator 30 minutes before baking so they come to room temperature.
How Long Do These Meatballs Keep?
Baked meatballs can be stored in the refrigerator in an airtight container for 2-3 days.
Can I Freeze Meatballs?
Yes, unbaked and baked meatballs freeze well. Make sure they are stored in a freezer container or freezer bag to prevent freezer burn. They keep in the freezer for up to 2 months.
How To Serve Greek Keftedes
Make the perfect mezze platter (appetizer platter) to serve at your next dinner party or family gathering! Arrange the meatballs in a platter with flatbread or pita bread, Kalamata olives, tomatoes, cucumbers, onions, feta cheese and Greek Tzatziki Sauce.
Make these meatballs into a delicious family meal by serving them with this Chopped Greek Salad and crispy Roasted Greek Potatoes.
Greek Meatball Recipe Tips
- If time permits after shaping the meatballs, you can refrigerate them for one hour. This optional step will help in keeping their perfect shape when baking and will also allow for the meat flavors to meld together.
- Leftover meatballs can be added to soups or used to make wraps with cheese, hummus and veggies.
- Authentic Greek meatballs are usually shaped and then rolled through flour and fried. In this easy Greek recipe, I don’t roll the meatballs in flour.
- You can use ground lamb or ground turkey to make these meatballs.
Try These Other Amazing Recipes:
- Greek Lemon Oven Roasted Chicken Thighs
This post was first published in 2017 and has been updated to provide the reader with additional information. The recipe remains the same.
Greek Meatballs (Keftedes)
Ingredients
- 1 pound ground beef
- 1/2 pound ground pork
- 1 medium red onion, grated , (about 1 cup)
- 2 garlic cloves, minced
- 1 cup Panko bread crumbs
- 1 egg
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon extra virgin olive oil
- 2 teaspoons fresh mint, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper , (or to taste)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a baking sheet with aluminum foil and spray with cooking spray or brush lightly with olive oil.
- Place all the ingredients into a large mixing bowl and combine by hand until well incorporated. Form into meatballs (about 1-inch in diameter). This process is easier and the meatballs more uniform if you use an ice cream scoop.
- Place the meatballs on the baking sheet and bake for 18 -20 minutes or until golden brown and cooked through.
Remove from the oven and serve!
Notes
- If time permits after shaping the meatballs, you can refrigerate them for one hour. This optional step will help in keeping their perfect shape when baking and will also allow for the meat flavors to meld together.
- If you prefer to fry the meatballs, cook them in batches until nicely brown and cooked through.
- Baked meatballs can be stored in the refrigerator in an airtight container for 2-3 days.
- Unbaked and baked meatballs freeze well. Make sure they are stored in a freezer container or freezer bag to prevent freezer burn. They keep in the freezer for up to 2 months.
- This recipe was adapted from My Greek Dish.
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