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greek meatballs with tomato salad and dip
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5 from 9 votes

Greek Meatballs (Keftedes)

These Greek meatballs, also known as keftedes, are packed with incredible flavor. Full of garlic, spices, and herbs. They always turn out so moist and tender!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer, Main Course
Cuisine: Greek, Mediterranean
Servings: 32 meatballs
Calories: 68kcal
Author: Tania

Equipment

Ingredients

Meatball mixture:

  • 3 slices day-old bread cubed and crust removed
  • ½ cup milk for soaking the bread
  • 1 pound ground beef 25 percent fat
  • ½ pound ground pork or lamb
  • ¼ cup minced yellow onion
  • 5 cloves garlic, finely minced
  • 1 large egg
  • cup finely chopped Italian parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • Zest of 1 lemon
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper

For cooking

  • Flour for dredging
  • Vegetable oil for pan

For serving

Instructions

  • In a bowl, soak the bread with milk for 5 minutes. Squeeze out any excess moisture. Set aside.
  • In a large bowl, combine all the meatball mixture ingredients, including the soaked bread. Using your hands, mix until evenly combined. Don’t overmix.
  • Roll the mixture into evenly sized balls, about 1.5 inches in diameter (about a heaping tablespoon).
  • In a large skillet, heat some vegetable oil (about ¼ inch) over medium to medium-high heat.
  • Lightly dredge each meatball in flour, shaking off any excess. Cook the coated meatballs in the hot oil on all sides until cooked through, or when the center registers 160 degrees F.
  • Using a slotted spoon, transfer onto a plate lined with paper towel to get rid of any excess oil.
  • Optional: If the meatballs are not be cooked through in the center (for example, if they are large), finish them in the oven. Transfer the seared meatballs onto a sheet pan and bake at 400 degrees F for 5 to 10 minutes, or until cooked through in the center.
  • Serve the with crumbled feta and tzatziki or your favorite dip. Enjoy!

Notes

  • Make ahead: Form the meatballs, but don’t dredge in flour yet. Refrigerate for up to 2 days, and then cook as directed. You may also make the mixture only ahead.
  • Freezing: Arrange on a sheet pan and place it in the freezer for 30 minutes until solid. Then transfer to a large resealable freezer-friendly bag, and freeze for up to 3 months. Thaw in the refrigerator overnight. Cook as directed.
  • Optional - finish cooking in the oven: If needed, transfer the seared meatballs onto a large sheet pan and finish cooking in the oven at 400 degrees F for 5 to 10 minutes, or until the center registers 160 degrees F.
 
Substitutions and variations:
  • Meat: Use a combination of ground beef, pork, or lamb. Ground turkey works too for a leaner option.
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Serving: 1meatball | Calories: 68kcal | Carbohydrates: 2g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 103mg | Potassium: 79mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg