Greek Meatballs aka Keftedes are made with ground lamb (or beef, turkey, etc.) and seasoned to perfection. Serve these juicy meatballs with Tzatziki Sauce or simple tomato sauce.
If you enjoy Greek flavors, you will also love my Mediterranean Couscous Salad with the easy 2-Ingredient Flatbread.
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Why this recipe works?
Step away from the classic Italian dish and make these quick and easy meatballs with a Mediterranean flair. These juicy and flavorful meatballs are made with ground lamb but can be made with lean beef or even turkey. You can bake them in the oven or fry in a skillet. They are delicious served with a classic cucumber garlic sauce for an appetizer or tomato sauce and pasta for dinner.
Ingredients:
- ground lamb (or lean beef)
- breadcrumbs
- sweet or yellow onion
- garlic
- egg
- parsley, mint
- Italian seasoning
- dried oregano
- ground cumin
Step-by-step instructions:
Combine ground meat, onion, garlic and seasoning in a large mixing bowl. Add egg, breadcrumbs and chopped parsley and mint.
Scoop out the meat mixture into tablespoon-size balls and bake or fry in a pan.
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- bake: place meatballs on a parchment paper-lined baking sheet and cook in 400 degrees F oven for 15 to 18 minutes.
- fry in a pan: heat up olive oil in a skillet and fry meatballs on every side for 2 to 3 minutes or until done.
What to serve with Greek meatballs?
One of the most popular ways to serve Greek meatballs is with Tzatziki Sauce. You can make a delicious meal by placing the meatballs in pita bread, along with fresh tomato slices, red onion and a drizzle of Tzatziki sauce.
Another way to serve these meatballs is with tomato sauce. Add black olives, fresh oregano and a sprinkling of feta cheese for more Greek flavors!
How to freeze meatballs?
These meatballs can be frozen raw or cooked.
- raw: form meatballs, then place on a parchment paper-lined baking sheet. Freeze completely, then place in a freezer-safe bag or a container and keep in the freezer for up to 6 months.
- cooked: cook meatballs and cool completely. Freeze on a lined baking sheet, then store in a freezer-safe container for up to 6 months.
Thaw meatballs in the fridge, then cook or heat up.
Are these meatballs keto-friendly?
To make these meatballs good for the keto diet, you need to replace the breadcrumbs with a carb-free ingredient, like crushed pork rinds.
More recipes with Mediterranean flavors:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Greek Meatballs
Ingredients
- 1 lb ground lamb see note
- ¼ cup grated onion
- 3 teaspoons minced garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons dried oregano
- ½ teaspoon ground cumin
- ¼ teaspoon coriander
- 1 teaspoon Italian seasoning
- 1 large egg
- ½ cup breadcrumbs
- ¼ cup parsley
- 1 tablespoon mint leaves optional
Instructions
- Place ground meat in a large mixing bowl. Add grated onion, garlic and seasoning. Mix well.1 lb ground lamb, ¼ cup grated onion, 3 teaspoons minced garlic, ½ teaspoon salt, ¼ teaspoon black pepper, 2 teaspoons dried oregano, ½ teaspoon ground cumin, ¼ teaspoon coriander, 1 teaspoon Italian seasoning
- Add egg, breadcrumbs, parsley and mint. Mix well.1 large egg, ½ cup breadcrumbs, ¼ cup parsley, 1 tablespoon mint leaves
- Form meat mixture into tablespoon-size balls.
- To fry on the pan, heat up olive oil in a large skillet. Fry each meatball for 3 to 4 minutes on each side.
- To bake in the oven, preheat oven to 400℉, place meatballs on a parchment paper-lined baking sheet and bake for 15 to 18 minutes, turning each meatball halfway through baking time.
Notes
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.
- You can use lean ground beef or turkey in this recipe.
Krystle says
Overall a decent recipe but I used ground beef and found the seasonings too bland. My family didn’t want to finish their portions. Bummer. I’d try again and maybe increase the herb mixture by 50% and may or may not increase salt. 🙂
Nora B says
I’m not a fan of lamb so I used ground pork and these are one of my husbands favorites.
Anna says
Thank you, Nora!
Maria says
We wouldn't use ground lamb in Greece, anyway. It's either ground beef or 50% ground beef and 50% ground pork.
Jessica says
My favorite meatball receipt, so moist and flavorful
Jessica says
I make these at least weekly in our house and they taste more delicious each time. Very flavourful and moist. I have only made them with beef and I'm excited to try it with lamb next time I find it at the store. I love eating this over rice with baked carrots, toasted walnuts, and feta.
Amie says
These are now in our monthly rotation! In a pinch, I have used dried mint leaves and dried parsley and the meatballs taste just as good! We serve with all the fixings (garlic naan, tzatziki, hummus, Kalamata olives, cucumber and tomato salad, feta cheese, couscous, and roasted eggplant) to make Greek bowls! The whole family loves this meal!
Jola says
Real gold on your plate. Perfect and extremely tasty
Amie says
Wow! These were so good and had so much flavor with the fresh mint and parsley! Could have used a little more salt, but when served with tzatziki sauce and all the fixins’ wrapped in warm garlic naan bread, you can’t tell!! My whole family loved these! Wish I would have doubled the batch!! Will definitely make again!! 🤩
Krzysztof says
I've never made meatballs with mint, and I love mint. You positively surprised me with this recipe.
Sarah says
I made these mean tonight, but substituted Ground Turkey for the lamb. I used the air fryer at 400 degrees for 18 minutes. They were very tasty..l did not have mint, however! Served them with basmati rice. I added 1 scant teaspoon of salt as I use that amount when I make meatloaf and it was very good. (I had read some of the critiques that said they thought it was bland and lacked salt.)
Cindy says
Made this with ground turkey and didn’t have eggs so subbed for 3 tablespoons of Greek yogurt. Also didn’t have breadcrumbs so pulsed half a cup of oats in a blender. They came out perfect and delicious. Will be a new staple. Did the pan method and found they took much longer than 3 mins on each side, so next time may brown and finish in the oven. Thanks for the recipe!
Julie says
Fresh Mint or Dried?
Anna says
Either works.
Julie says
I need to make 600 cocktail meatballs! Does this recipe multiply well? The recipe looks DIVOON!!!
Lindsey says
LOVED these! I made with ground chicken and added the mint. Also added a touch more salt than it called for and baked at 400. Will def make these again with other meats!
Janice S Pendergrast says
These meatballs were wonderful, so very tasty, great flavors
Anna says
Thank you so much, Janice!