Greek Meatballs (Keftedes)

These juicy Greek meatballs are called Keftedes or Keftethes (pronounced keh-FTEH-dhes). They are for people who LOVE flavor! I dress up ground beef and lamb with fresh mint, garlic, lemon, and warming spices to create a well-seasoned meatball that is crispy on the outside but tender and juicy on the inside. I finish the whole dish off with a light, lemony sauce made from the meatball’s delicious drippings. YUM!

You’ll usually find Greek meatballs served as an appetizer or as part of a large mezze platter with pita bread, olives, and tzatziki. They also make a delicious main meal, meatball sandwich, or a quick snack. 

Serve a few meatballs alongside a simple Greek salad for a low-carb dinner or for something a bit heftier, try them over rice or pasta. However you serve them, this simple recipe is an easy-to-make dinner your family will request again and again! 

Ingredients and Substitutions 

The seasoning, type of meat, and sauce for keftedes depends on the region and the person making them. For the most part, though, they are an irresistible mixture of ground beef or pork infused with herbs and spices then lightly fried in olive oil. Here’s what you need:

• Ground meat: I use a combination of lean ground beef and ground lamb or pork. 
• Whole milk: Keeps the meatball mixture from drying. Use water for a dairy-free option.
• Bread: Day old or toasted bread or pita soaks up the milk, keeping the meatballs tender as they bake. 
• Yellow onion and garlic: Swap with green onion, white onion, or shallot. 
• Olive oil: To keep the Greek vibes going, I used our Private Reserve Greek EVOO, a medium-intensity oil with hints of fresh herbs and pepper.   
• Egg: 1 egg goes into the meatball mixture, and we use an egg yolk to thicken the lemon sauce at the end. 
• Mint: Swap with fresh parsley, dill, or a combination. 
• Seasoning: Coriander, oregano, cumin, cinnamon, nutmeg, salt, and pepper give the meatballs cozy Greek flavor. (Head over to our spice shop if your pantry needs a refresh!) 
• Lemons: Opt for untreated if possible, as we use both the zest and the juice. 
• Flour: Gives the meatballs their irresistible crispy exterior.  
• Broth: I used store bought chicken broth. Homemade chicken stock or vegetable broth would work as well. I don’t recommend beef broth, though, as it has quite a strong taste that might be overpowering.

How to Make Keftedes

Keftedes aren’t difficult to make, you just need to budget enough time to roll the meatballs in flour. Here are the steps:

Make the Meatball Mixture

• Get ready. Grate 1 yellow onion. Mince 3 garlic cloves. Prepare 1/4 cup of chopped fresh mint. Zest and juice 3 lemons. 
• Soak the bread. Cube 1 slice of day old or toasted bread and add to a small bowl. Cover with 1/3 cup whole milk and set aside for 5 minutes or so.
• Meanwhile, saute the onions and garlic. In a large skillet, heat 2 tablespoons of olive oil over medium. Add the onions and garlic and cook until golden and translucent, stirring regularly. Transfer to a large mixing bowl and allow to cool. Set the skillet aside for later.
• Make the meatball mixture. Squeeze out the excess milk out of the soaked bread and add to the bowl with the onions and garlic. Add 1 pound lean ground beef and 1/2 pound ground lamb or pork. Add 1 whole egg, the fresh mint, 1 tablespoon of the lemon zest. Season with 1 tablespoon ground coriander, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a good pinch or two of salt and pepper. Mix by hand until mixture is fully incorporated.

Shape and Fry the Greek Meatballs

• Shape the meatballs. Form the meat mixture into balls (each the size of a heaping tablespoon.) Roll meatballs into flour to lightly coat and place them on a large tray for now.
• Fry the Greek meatballs. In the large skillet you used earlier, heat the remaining 1/4 cup olive oil over medium-high. When the oil shimmers, turn the heat to medium and add the meatballs. Cook, turning occasionally, until fully cooked and well-crusted on all sides, about 10 minutes. (Do this in batches if necessary to avoid overcrowding.)
• Make the lemony sauce. Use a slotted spoon to transfer the meatballs to paper towels to drain. Whisk one egg yolk with 1 1/4 cups chicken broth, the lemon juice, and remaining lemon zest. Carefully discard most of the cooking fat and return the skillet to medium heat. Add the lemon mixture to the skillet, then add the meatballs back in. Cook over medium heat for another 5 minutes until the lemon sauce thickens. Enjoy!

What to Serve with Greek Meatballs 

You can turn Greek meatballs into a lunch bowl with a grain, or a meatball sandwich situation–you really can use them just like you would chicken breast. But here’s my absolute favorite way to make this a meal:

• Greek salad as the base.
• Tzatziki sauce for drizzling over everything.
• A few slices of pita on the side. Perfection!

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*This post has recently been updated with new information for the readers’ benefit.