If you’re craving bold Mediterranean flavors and an easy dish that works for weeknights or entertaining, you’re going to love this Greek Meatballs (Keftedes) recipe. These juicy, tender meatballs are packed with herbs, garlic, and a hint of spice. This recipe comes together in under 40 minutes! And I have a video below!
Serve them as a main course with my Mediterranean Yellow Rice and Tzatziki Sauce, or in Greek Pita wraps, or as part of a mezze spread. Make sure to try some of my other Greek Recipes, including Chicken Souvlaki and Marinated Lamb Chops.
Table of Contents
Why This Recipe Works
- Easy to Make: Simple ingredients, one bowl, and baked. No messy frying required. Similar in many ways to my Middle Eastern Kofta recipe.
- Perfect for Pairing: Delicious with Greek salads, Greek Pita, roasted veggies, or your favorite dips.
- Meal Prep: Once cooked, they can last in the fridge for up to 3 days so they are perfect for meal prep.
Ingredients
An uncomplicated recipe that can be prepared with simple and straightforward ingredients. Here’s what you will need:
- Ground Meat: The base for these flavorful meatballs is ground beef. I recommend using lean ground beef. Don’t use extra lean or else the meatballs will be dry. You can substitute ground lamb if you have access to it. You can even use ground chicken or ground turkey. Try my Italian Meatballs Recipe too.
- Onion: I am using a medium to large yellow onion, but if you only have red onion, it’ll work too. Grating the onion is key here. It’s the same technique I use in my Persian Kabob Koobideh recipe. Grating the onion releases its liquid, which will bind with the breadcrumbs and keep your meatballs juicy.
- Breadcrumbs: The breadcrumbs bind the juices and help give the meatballs some structure. I like to use unseasoned breadcrumbs, but you can use seasoned ones. I would avoid panko bread crumbs personally, as those breadcrumbs are on the larger side and can make the texture of the meatballs a little off.
- Dried Chili Flakes: So, most recipes online won’t call for chili flakes, but I am using some to add just a touch of heat. Of course, you can use less or more to your taste.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Greek Meatball Recipe
Step 1. Prep Ingredients. Add all the ingredients to a large mixing bowl: ground beef, grated onion, minced garlic cloves, egg, breadcrumbs, chopped fresh parsley, dried oregano, chili flakes, salt, and black pepper.
Step 2. Mix well. Mix everything together thoroughly by hand until well combined. To check seasoning, fry a small piece of the mixture and adjust salt and pepper if needed.
Step 3. Make Meatballs. Form the meatballs by hand, using an ice cream scoop or spoon to keep them uniform in size. Roll them in your hand and place them on a parchment paper-lined rimmed baking sheet. This recipe will make 12 large, 18 medium or 24 small bite-sized meatballs. So portion the mixture accordingly.
Step 4. Bake. Arrange the meatballs on a baking sheet and bake at 375°F (190°C) for 18–24 minutes. The cooking time will depend on the size of your meatballs. Always check that the internal temperature reaches a safe 160°F (71°C). They should be nice and golden brown.
Step 5. Serve. Serve warm and garnish with fresh mint, fresh dill and a squeeze of fresh lemon juice.
Step by Step Video
Pairing and Menu Ideas
There are a few ways you can enjoy these meatballs. I personally like them as a main dish with rice, salad and a sauce. Try my Spanakorizo (Greek Spinach Rice), Saffron Rice, Mediterranean Yellow Rice or Vermicelli Rice recipes. For a lighter base, try my Corn Zucchini White Bean Side Dish.
A chopped salad like my Jerusalem Salad, Tahini Salad or Fattoush Salad work really well. Grilled Corn Peach Salad, Greek Lettuce Feta Salad (Maroulosalata) or a Traditional Greek Salad with feta cheese and kalamata olives would also be a perfect side.
In terms of sauces, Tzatziki is traditional and classic, but if you want to try something a little outside the box, make my Mint Yogurt Sauce, Feta Yogurt Cucumber Dip or my Tarator Tahini Sauce.
These meatballs can also be turned into wraps using fresh Greek Pita Bread or flatbread.
Or simply serve the meatball as part of a mezze platter along with other favorites like: Roasted Eggplant Dip (Mutabal), Roasted Red Pepper Dip (Muhammara), Charred Zucchini with Garlic Yogurt and Eggplant Hummus.
These meatballs are perfect with tomato sauce (like my Marinara Sauce) if you want something more Italian-inspired.
Expert Tips
- Don’t skip the grated onion! It keeps the meatballs juicy. You might be tempted to just chop the onion finely, but it’s not the same!
- Make your own breadcrumbs. If you don’t have any store-bought breadcrumbs, make your own by toasting stale bread and processing it into crumbs.
- Don’t use a food processor. I know it can be tempting, but using a food processor will turn your meat mixture gummy. You don’t want that!
- Chill the meat mixture. For extra flavor and for easier rolling, chill the meatball mixture for 30 minutes before shaping.
- Panfry instead. If you prefer pan-frying, cook in batches over medium-high heat in a large skillet until browned and cooked through. I recommend only doing this with medium or small bite sized meatballs. If you try to panfry large meatballs, you may end up burning the outside before the middle is cooked through.
Recipe FAQs
Yes! You can mix and shape the meatballs up to a day in advance and store them covered in plastic wrap in the refrigerator until ready to bake.
Store cooked Keftedes in an airtight container in the fridge for up to 3 days.
Absolutely. Freeze cooked or uncooked meatballs in a single layer on a tray, then transfer to a freezer bag. They’ll keep for up to 3 months. Reheat from frozen or thaw overnight in the fridge before baking.
Other Greek Recipes
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Greek Meatballs Recipe (Easy Keftedes with Sides)
Ingredients
- 1½ lbs Ground beef – Lean
- 1 Large onion (grated)
- 4 Garlic cloves (minced)
- ½ cup Breadcrumbs
- 1 Egg
- 1½ tablespoon Dried oregano
- 2 tablespoon Fresh parsley (finely chopped)
- 1½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- 1 teaspoon Chili flakes – Optional
- Fresh dill, mint and lemon wedges for garnish
Perfect Sauces
Rice and Starch
Instructions
- Prep Ingredients. Add all the ingredients to a large mixing bowl: 1½ lbs Ground beef, 1 Large onion (grated), 4 Garlic cloves (minced), ½ cup Breadcrumbs, 1 Egg, 1½ tablespoon Dried oregano, 2 tablespoon Fresh parsley (finely chopped), 1½ teaspoon Kosher salt, ¼ teaspoon Black pepper, and optional 1 teaspoon Chili flakes.
- Mix well. Mix everything together thoroughly by hand until well combined. To check seasoning, fry a small piece of the mixture and adjust salt and pepper if needed.
- Make Meatballs. Form the meatballs by hand, using an ice cream scoop or spoon to keep them uniform in size. Roll them in your hand and place them on a parchment paper-lined rimmed baking sheet. This recipe will make 12 large, 18 medium or 24 small bite-sized meatballs. So portion the mixture accordingly.
- Bake. Arrange the meatballs on a baking sheet and bake at 375°F (190°C) for 18–24 minutes. The cooking time will depend on the size of your meatballs. Always check that the internal temperature reaches a safe 160°F (71°C). They should be nice and golden brown.
- Serve. Serve warm and garnish with fresh mint, fresh dill and a squeeze of fresh lemon juice.
Video
Notes
- Ground Meat: The base for these flavorful meatballs is ground beef. I recommend using lean ground beef. Don’t use extra lean or else the meatballs will be dry. You can substitute ground lamb if you have access to it. You can even use ground chicken or ground turkey.
- Breadcrumbs: The breadcrumbs bind the juices and help give the meatballs some structure. I like to use unseasoned breadcrumbs, but you can use seasoned ones. I would avoid panko bread crumbs.
- Onion: I am using a medium to large yellow onion, but if you only have red onion, it’ll work too. Grating the onion is key here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
