Greek Meatballs (Keftedes) Recipe – Easy Authentic Mediterranean Dinner Idea
This Greek meatballs (keftedes) recipe is crispy, flavorful, and authentic, made with ground beef, herbs, and garlic, pan-fried until golden. Perfect for family dinners, mezze platters, or a Mediterranean-inspired comfort food dish.
Equipment
- Mixing bowl
- Cutting board and knife
- Skillet or baking sheet
- Parchment paper (if baking)
- Tongs or spatula
Ingredients
- 1 lb ground beef or lamb (or combination)
- ½ cup breadcrumbs
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 egg
- 2 tbsp fresh parsley (chopped)
- 1 tbsp fresh mint (chopped)
- 1 tsp dried oregano
- ½ tsp cinnamon or nutmeg (optional)
- Salt and pepper to taste
- Olive oil (for frying or brushing if baking)
- Tzatziki or tomato sauce (for serving)
Instructions
- Mix Ingredients: In a bowl, combine ground meat, breadcrumbs, onion, garlic, egg, parsley, mint, oregano, salt, and pepper. Mix until well combined.
- Chill Mixture: Cover and refrigerate for 30 minutes to firm up and allow flavors to meld.
- Shape Meatballs: Roll mixture into small, even balls (about 1–2 inches).
- Cook Meatballs:Frying: Heat olive oil in a skillet. Fry meatballs until golden brown and cooked through, about 8–10 minutes.Baking: Preheat oven to 400°F (200°C). Place meatballs on a lined baking sheet, brush lightly with olive oil, and bake for 20–25 minutes.
- Serve: Arrange on a platter and serve with tzatziki, tomato sauce, or alongside pita bread and salad.
Notes
- Chill mixture before shaping for better texture and easier handling.
- Frying yields a crisp exterior; baking offers a lighter option.
- Add feta or olives inside for a stuffed variation.
- Pair with tzatziki for freshness or tomato sauce for heartiness.
- Freeze cooked meatballs for up to 3 months; reheat in the oven.