Easy Greek Meatballs Recipe (Keftedes)

Keftedes are Greek meatballs that are so delicious and easy to make. Serve with some pita, salad and tzatziki for a complete Mediterranean meal!

If you love Mediterranean recipes (and especially Greek recipes) as much as we do, you're going to love these classic Greek meatballs. Like moussaka and chicken souvlaki, keftedes is a well known Greek recipe that's bursting with flavor in every bite!

Jump to:

• What are keftedes?
• Ingredients
• Preparation instructions
• Alternate method: oven baking
• Serving suggestions
• Can I freeze this?
• Notes and tips 
• Step-by-Step Recipe

What are keftedes?

Keftedes are Greek meatballs and they are made with lamb or a combination of beef and lamb. They are traditionally fried in a pan; however, I'm going to show you how to make them in the oven as well. These delicious meatballs are moist and packed with fresh Mediterranean flavors thanks to bold spices and herbs such as thyme, cumin, and mint.

These are nothing like regular meatballs. Every bite is flavorful, thanks in part to the generous use of garlic. They're also super juicy. Once you try them, you'll keep making them over and over again!

Ingredients

To make kefteds, you need a few ingredients. Garlic and spices are key to their unique flavor profile. 

Ground beef and ground lamb: Since this recipe uses a combination of lamb and beef, and because lamb contains fat, I prefer using lean ground beef for balance. If ground lamb is not available, you can use all ground beef. If you don't use beef, you can use all lamb. 

Breadcrumbs: Adding breadcrumbs to the mixture makes it moist and soft. 

Onion and garlic: Grated onion mixed with ground beef adds a lot of flavor to the meatballs. I love using a lot of garlic in this recipe but if you're not a garlic fan, use just a couple of cloves. 

Egg: To bring the ingredients together, we use one egg as a binding agent.

Spices: What makes this recipe different from other meatball recipes is the spice combination. You need dried mint, dried thyme, cumin, cinnamon, paprika, salt and pepper. 

Lemon: Lemon juice and lemon zest add such bright flavor to the dish. 

Preparation instructions

In a large bowl or in a food processor, mix ground lamb and ground beef. Add in bread crumbs and grated onion to the mixture and mix well. Then, add minced garlic, egg, and the spices and pulse until fully combined.

Shape the meatballs using an ice cream or cookie scoop and set them aside on a baking sheet. If the mixture is too sticky, wet your hands to shape them.

Heat the olive oil in a pan and cook the meatballs for about 10 -15 minutes, stirring a couple of times so they cook evenly. Note how the cinnamon and cumin give a very nice flavor to the lamb and beef.

Alternate method: oven baking

Follow the recipe to make the meatballs as described above. Instead of cooking them with olive oil, preheat the oven to 375ºF and line a baking sheet with aluminum foil. Place the meatballs on the baking sheet and coat them with just a little bit of cooking spray. Bake the meatballs in the oven for about 20-25 minutes until they are brown and fully cooked. This is a great method for making lots of tasty meatballs when you're feeding a crowd.

Serving suggestions

Keftedes can be served as an appetizer with some pita, tzatziki sauce, skordalia or Melitzanosalata. These tasty meatballs can be the centerpiece of a beautiful dinner when paired with a few easy slides. Here are a few of our favorites to consider!

• Mediterranean salad
• Traditional Greek salad
• Greek potatoes

Can I freeze this?

Yes! The meatballs freeze very well. You can freeze these meatballs cooked or uncooked:

• If cooked: Once all the keftedes are cooked and cooled completely, place them in a Ziploc bag and freeze them up to one month. Thaw them in the fridge and reheat in the microwave or in a pan.
• If uncooked: Shape the meatballs and place them on a baking sheet. Place the baking sheet in the freezer for one hour until the meatballs are frozen. Then place them in one single layer in a Ziploc bag and freeze them for up to one month. Thaw them in the fridge and follow the cooking instructions provided above.

Notes and tips 

• To make tender meatballs that are not dry, grate the onion and add it directly to the beef and lamb mixture. The juice of grated onion gives moisture to the meatballs.
• Use a cookie or ice cream scoop to ensure evenly shaped and portioned meatballs.
• If you don't use a food processor or have one on hand, make sure you mix the ingredients very well in a large bowl using your hands.
• If dried mint is not available, use two tablespoons of fresh chopped mint.
• When cooking the meatballs in a pan, make sure you don't overcrowd the pan. Overcrowding the pan will cause the meatballs not to cook evenly.

Step-by-Step Recipe