Greek Meatballs
These Greek Meatballs (Keftedes) are a delicious Mediterranean-inspired dish made from a blend of ground meat, aromatic herbs, garlic, and spices. Perfectly crispy on the outside and juicy on the inside, these meatballs are a flavorful addition to any meal. Serve them with tzatziki and pita bread for an authentic experience, or pair with a Greek salad for a complete feast. Whether baked or pan-fried, these meatballs are simple to make and full of vibrant flavor.
Equipment
- 1 large mixing bowl
- 1 skillet (for frying) or 1 baking sheet (for baking)
- 1 spoon or hands (for mixing)
- 1 tablespoon (for shaping meatballs)
- 1 spatula (for turning meatballs in the skillet)
Ingredients
- 1 lb 450 g Ground Beef (or Ground Lamb, or combination)
- ½ cup 50 g Breadcrumbs
- 1 large Egg
- 2 cloves Garlic minced
- 1 medium Onion finely chopped or grated
- ¼ cup 10 g Fresh Parsley, chopped
- 2 tbsp 5 g Fresh Mint, chopped (optional but recommended)
- 1 tsp 1 g Dried Oregano
- ½ tsp Salt to taste
- ½ tsp Black Pepper to taste
- 2 tbsp 30 ml Olive Oil (for frying, if pan-frying)
Instructions
- Prepare the Ingredients: Finely chop the parsley and mint, and mince the garlic. Grate or finely chop the onion.
- Mix the Meatballs: In a large mixing bowl, combine the ground meat, breadcrumbs, egg, garlic, onion, parsley, mint, oregano, salt, and pepper. Use your hands to mix the ingredients gently until they are just combined. Be careful not to overwork the meat mixture.
- Shape the Meatballs: Wet your hands with water to prevent sticking. Take about 1-2 tablespoons of the meat mixture and roll it into a ball. Repeat until all the mixture has been shaped.
- Cook the Meatballs:
- Pan-Frying: Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan. Fry the meatballs for 8-10 minutes, turning them occasionally to ensure they cook evenly on all sides and are golden brown.
- Baking: Preheat the oven to 375°F (190°C). Place the meatballs on a lined baking sheet and bake for 15-20 minutes, or until they are cooked through and slightly browned.
- Serve: Remove the meatballs from the heat and serve with tzatziki, pita bread, or a Greek salad for an authentic Greek meal.
Notes
- Meat Choices: Feel free to use a combination of ground beef and lamb for richer flavor, or opt for leaner ground turkey or chicken for a lighter version.
- Tzatziki Sauce: For an extra boost of flavor, serve your meatballs with a cool and tangy homemade or store-bought tzatziki sauce.
- Freezing: These meatballs freeze well! After cooking, allow them to cool, then store them in an airtight container or freezer-safe bag for up to 3 months. Reheat in the oven or on the stovetop for the best texture.
- Gluten-Free Option: Swap the breadcrumbs for gluten-free breadcrumbs or almond flour for a gluten-free variation.
- Cooking Tip: If you prefer a crispy exterior, pan-fry the meatballs, but baking them is a healthier alternative that still yields delicious results.