Greek Meatballs

Juicy, flavorful, and wrapped in the warm embrace of Mediterranean spices—Greek Meatballs are one of those dishes that feel like home from the very first bite. Whether you’re dunking them in a tangy yogurt sauce or piling them onto a plate of fluffy rice, each meatball brings a burst of herby, garlicky goodness. This is comfort food with a sun-kissed twist, perfect for weeknight dinners or festive gatherings alike.

Behind the Recipe

These meatballs were one of the first things I learned to make from scratch. I’d roll them by hand at the kitchen counter with my mom, sneaking tastes of the herby mix before they hit the skillet. The smell of oregano and garlic sizzling in olive oil was all it took to bring everyone into the kitchen, like a silent dinner bell ringing out. They’ve remained a staple ever since—simple, delicious, and always reliable.

Recipe Origin or Trivia

Greek Meatballs, known as “keftedes,” are a traditional Greek dish often served as part of a meze spread or a family meal. Unlike their Italian counterparts, Greek meatballs lean heavily on herbs like oregano, mint, and parsley. They’re typically pan-fried rather than baked, which gives them that irresistible crispy outside and tender, juicy center. You’ll find variations throughout Greece, some with breadcrumbs soaked in milk, others with grated onion, but all delivering that signature Mediterranean flavor.

Why You’ll Love Greek Meatballs

These meatballs aren’t just tasty—they’re downright addictive and surprisingly versatile.

Versatile: Serve with rice, in pita wraps, over salad, or as appetizers.

Budget-Friendly: Made with affordable ground meat and pantry herbs.

Quick and Easy: Comes together in under an hour.

Customizable: Use beef, chicken, or turkey to suit your taste.

Crowd-Pleasing: Perfect for parties, lunchboxes, or family dinners.

Make-Ahead Friendly: Mix or cook in advance and reheat beautifully.

Great for Leftovers: Turn into wraps, sandwiches, or even pasta toppers.

Chef’s Pro Tips for Perfect Results

Let’s take these meatballs from good to “where have these been all my life?”

  • Grate the onion finely so it blends into the meat and keeps it moist.
  • Don’t overwork the meat mixture, or they’ll turn out dense.
  • Chill the mixture before shaping to make rolling easier.
  • Pan-fry in batches to get even browning.
  • Use a combination of herbs for a layered, authentic flavor.

Kitchen Tools You’ll Need

Nothing fancy required, just your everyday kitchen heroes.

Mixing Bowl: To combine all your ingredients evenly.

Box Grater: For finely grating the onion.

Measuring Spoons: To get the herb balance just right.

Skillet or Frying Pan: A large, heavy pan for even searing.

Tongs or Slotted Spoon: For flipping and removing the meatballs.

Paper Towels: To drain excess oil after frying.

Ingredients in Greek Meatballs

These meatballs are packed with herbs and spices that bring depth and brightness to each bite.

1. Ground Beef: 1 pound, lean but not too lean, for juicy texture.
2. Onion: 1 small, finely grated, adds moisture and flavor.
3. Garlic Cloves: 3, minced, for a fragrant punch.
4. Fresh Parsley: 1/4 cup, finely chopped, brings freshness.
5. Dried Oregano: 1 teaspoon, classic Greek flavor.
6. Dried Mint: 1 teaspoon, adds a cooling balance.
7. Egg: 1 large, helps bind the mixture.
8. Breadcrumbs: 1/3 cup, soak up juices and hold shape.
9. Milk: 2 tablespoons, softens the breadcrumbs.
10. Salt and Pepper: To taste, for seasoning.
11. Olive Oil: For frying, gives golden crisp edges.

Ingredient Substitutions

You can still make magic with a few swaps.

Ground Beef: Use ground chicken, turkey, or lamb.
Milk: Swap with almond or oat milk for a dairy-free version.
Breadcrumbs: Use gluten-free crumbs or crushed oats.
Mint: If you’re out, add more parsley or try dill.
Olive Oil: Any neutral oil will work for frying.

Ingredient Spotlight

Dried Mint: This might seem unexpected, but it adds a cooling undertone that balances the warmth of garlic and onion. It’s what sets these meatballs apart.

Onion: Finely grated, it disappears into the meat and works wonders keeping everything tender and flavorful.

Instructions for Making Greek Meatballs

These meatballs come together in a flash and are packed with flavor every step of the way.

1. Preheat Your Equipment:
No need to preheat the oven. Just have your skillet ready on the stove over medium heat.

2. Combine Ingredients:
In a large bowl, mix grated onion, garlic, parsley, oregano, mint, breadcrumbs soaked in milk, egg, salt, and pepper. Add the ground beef last and gently mix until just combined.

3. Prepare Your Cooking Vessel:
Heat olive oil in a large skillet over medium heat until shimmering.

4. Assemble the Dish:
Form the meat mixture into small balls, about the size of a golf ball. Place on a plate or tray while you finish rolling the rest.

5. Cook to Perfection:
Fry meatballs in batches, turning gently until browned on all sides and cooked through, about 8 to 10 minutes. Drain on paper towels.

6. Finishing Touches:
Garnish with a sprinkle of parsley or a squeeze of lemon juice for brightness.

7. Serve and Enjoy:
Serve warm with tzatziki, rice, pita, or salad and enjoy every bite of herby, golden goodness.

Texture & Flavor Secrets

The contrast here is what makes it magical. A crispy, browned exterior gives way to a soft, juicy interior full of herbs and aromatics. Each bite has a little heat from garlic, freshness from parsley, and an earthy warmth from oregano and mint. The yogurt sauce or lemon on the side lifts everything to another level.

Cooking Tips & Tricks

You’ll want to keep these tips close:

  • Chill the meat mix for 20 minutes before rolling to firm it up.
  • Wet your hands slightly when forming meatballs to prevent sticking.
  • Don’t overcrowd the pan—fry in batches for even color.
  • If making a large batch, keep them warm in the oven at low heat.

What to Avoid

A few pitfalls to skip for the best outcome:

  • Don’t skip soaking the breadcrumbs—they keep the meatballs tender.
  • Avoid overmixing the meat, which can lead to toughness.
  • Don’t use too lean meat—it needs a little fat for juiciness.
  • Avoid high heat which can burn the outside before inside cooks through.

Nutrition Facts

Servings: 4
Calories per serving: 350
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

You can prep the meat mixture up to a day ahead and store it in the fridge. Cooked meatballs can be refrigerated for 3 to 4 days or frozen for up to 3 months. Reheat gently on the stove or in the oven. They’re great for meal prepping or busy weeknights.

How to Serve Greek Meatballs

Serve over rice, tucked in warm pita with tzatziki, or alongside roasted veggies. Add a Greek salad or lemony potatoes for a complete meal. Drizzle with olive oil and a dusting of crumbled feta for extra richness.

Creative Leftover Transformations

Turn today’s dinner into tomorrow’s magic:

  • Slice and use in wraps or sandwiches.
  • Toss with pasta and a little tomato sauce.
  • Add to a grain bowl with couscous or quinoa.
  • Serve cold as part of a lunchbox or picnic spread.

Additional Tips

  • Add a little lemon zest to the meat mixture for brightness.
  • Mix meats—half beef and half lamb for deeper flavor.
  • Serve with a yogurt-mint dipping sauce for a cool finish.

Make It a Showstopper

Plate them on a long platter with a swirl of tzatziki, fresh herbs, and lemon wedges. Use contrasting colors with bright greens and deep reds to make it pop. Add warm pita triangles on the side for scooping.

Variations to Try

  • Spicy Twist: Add chili flakes or diced jalapeño.
  • Stuffed: Insert a small cube of feta into each meatball.
  • Herb Swap: Use dill or basil for a fresh change.
  • Oven-Baked: Bake at 400°F for 20–25 minutes instead of frying.
  • Saucy: Simmer in tomato sauce for a more hearty dish.

FAQ’s

Q1. Can I bake instead of frying?
Yes. Bake at 400°F for 20 to 25 minutes until browned and cooked through.

Q2. What meat works best?
Ground beef, lamb, or even turkey all work well.

Q3. Can I make these gluten-free?
Yes. Use gluten-free breadcrumbs or oats.

Q4. What’s the best way to reheat them?
In a pan over low heat or in the oven at 300°F until warmed.

Q5. Do they freeze well?
Absolutely. Freeze cooked meatballs for up to 3 months.

Q6. Can I skip the egg?
The egg helps bind, but you can use a flax egg or just rely on breadcrumbs.

Q7. What sauces go well with them?
Tzatziki, tahini sauce, or lemon-yogurt sauces are great.

Q8. Can I use fresh mint?
Yes, but chop it very finely and double the amount.

Q9. How do I prevent them from drying out?
Don’t overcook and use meat with a bit of fat content.

Q10. What sides pair well?
Greek salad, lemon potatoes, or even a simple rice pilaf.

Conclusion

These Greek Meatballs are little bites of joy that deliver big on flavor, ease, and satisfaction. They’re herby, juicy, and endlessly adaptable—trust me, once you try them, they’ll become a regular on your dinner table. From my kitchen to yours, enjoy the delicious simplicity of keftedes.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Greek Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Emily

Description

These juicy and herb-packed Greek Meatballs are pan-fried to golden perfection and filled with Mediterranean flavor. Made with ground beef, onion, and fresh herbs, they’re perfect for dinner, appetizers, or meal prep.


Ingredients

Scale
  • 1 pound ground beef
  • 1 small onion, finely grated
  • 3 garlic cloves, minced
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried mint
  • 1 large egg
  • 1/3 cup breadcrumbs
  • 2 tablespoons milk
  • Salt and pepper, to taste
  • Olive oil, for frying


Instructions

  1. In a bowl, mix grated onion, garlic, parsley, oregano, mint, breadcrumbs soaked in milk, egg, salt, and pepper.
  2. Add ground beef and gently mix until combined. Chill for 20 minutes if desired.
  3. Form the mixture into small balls and place on a plate.
  4. Heat olive oil in a skillet over medium heat.
  5. Fry meatballs in batches until browned and cooked through, about 8–10 minutes.
  6. Drain on paper towels and garnish with parsley or lemon juice.
  7. Serve with tzatziki, rice, pita, or salad.

Notes

  • Don’t overmix the meat to keep meatballs tender.
  • Use a bit of lemon zest in the mix for added brightness.
  • Meatballs freeze well—perfect for meal prep.
  • Try baking instead of frying for a lighter version.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star