These Easy Greek Meatballs also known as keftedes are juicy, herby, and full of bright Mediterranean flavor. They’re simple to make, wonderfully aromatic, and perfect for weeknight dinners, mezze platters, or meal prep. Let me guide you through a foolproof version you’ll feel confident making anytime.
Ingredients
- 1 lb ground beef or ground lamb (or a mix of both)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh mint or dill, chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil, for cooking
Optional swap: Use ground turkey for a lighter version still delicious and flavorful.
Steps
- Soak the breadcrumbs. In a bowl, mix breadcrumbs and milk until soft. This keeps the meatballs tender and juicy.
- Combine the mixture. Add ground meat, grated onion, garlic, egg, herbs, oregano, salt, and pepper. Mix gently don’t overwork it.
- Shape the meatballs. Roll into golf-ball–size balls. Slightly rustic shapes are perfectly traditional here.
- Heat the pan. Warm a generous drizzle of olive oil in a skillet over medium heat.
- Cook until golden. Fry meatballs, turning gently, for 8–10 minutes until browned all over and cooked through.
- Drain briefly. Transfer to paper towels to remove excess oil.
Chef’s Tips
- Grate the onion: It melts into the meat and keeps the meatballs moist.
- Gentle mixing matters: Overmixing makes keftedes dense instead of tender.
- Make ahead: The mixture can be prepped a few hours early and kept chilled.
Variations
- Baked keftedes: Bake at 400°F for 18–20 minutes, turning once.
- Lemon twist: Add 1 tsp lemon zest to the mixture for brightness.
- Spicy Greek meatballs: Add a pinch of red pepper flakes.