Author’s Culinary Journey

A Weeknight Meal That Transforms Dinner into a Special Occasion!

There’s something truly magical about a dish that feels incredibly special yet comes together effortlessly on a busy weeknight. For me, these Greek Meatballs are exactly that. The first time I experimented with this recipe, I was amazed at how quickly everything came together. While my kids were setting the table, I had the meatballs prepped and ready for the oven, and by the time the pita bread was warm and the homemade tzatziki was swirled into a serving bowl, dinner was announced.

The pure joy on everyone’s faces, and the fact that everyone eagerly went back for seconds (and even thirds!), solidified this recipe’s place as a regular favorite in our household. It’s a dish that brings smiles and satisfaction, creating cherished family memories around the dinner table.

What I adore most about these Keftedes is the perfect balance: a wonderfully crispy exterior that gives way to a tender, juicy interior. Each bite transports me back to a charming, family-run restaurant I once stumbled upon during a trip to Greece years ago. Recreating these flavors at home allows me to relive those memories, but in a way that seamlessly fits into our modern, fast-paced lives. It’s a taste of the Mediterranean, simplified for everyday enjoyment, without compromising on authenticity or flavor.

Why You’ll Love This Greek Meatball Recipe

If you’re searching for a dinner that impresses without requiring hours in the kitchen, these Greek Meatballs are your answer. Here’s why this recipe deserves a permanent spot in your culinary repertoire:

• Unforgettable Flavor Profile: A harmonious blend of savory ground beef, vibrant fresh herbs like parsley and mint, and aromatic spices such as oregano and cumin creates a truly distinctive and bold taste.
• Perfect Texture Every Time: Experience the satisfying contrast of a beautifully browned, crispy exterior giving way to a remarkably juicy and tender interior. No dry meatballs here!
• Effortlessly Elegant: While simple to prepare, these Keftedes feel incredibly gourmet. They’re perfect for elevating a casual weeknight meal or impressing guests at your next gathering.
• Family-Friendly & Versatile: Kids and adults alike adore these meatballs! Serve them in warm pita for a fun, interactive meal, or pair them with rice, salad, or even as a standalone appetizer.
• Quick & Easy Prep: With a prep time of just 40 minutes and a cook time of 20 minutes, you can have a delicious, homemade meal on the table in about an hour.
• Freezer-Friendly: Make a double batch and freeze leftovers for future easy meals, making meal planning a breeze.

Essential Ingredients for Authentic Greek Meatballs

Crafting the perfect Greek Meatball starts with selecting quality ingredients. Here’s a breakdown of what you’ll need and some smart swaps to suit your pantry or preferences:

Expert Tips for the Best Greek Meatballs

Achieving perfectly juicy and crispy Greek meatballs is simpler than you think with these helpful tips:

• Don’t Overmix: When combining the meatball ingredients, mix gently until just combined. Overmixing can lead to tough meatballs. A light hand keeps them tender.
• Grate Your Onion: Grating the red onion, rather than finely dicing it, ensures that the onion flavor is evenly distributed and practically melts into the meatballs, preventing large chunks of raw onion.
• Keep Hands Moist: Lightly greasing your hands with cooking spray or a little olive oil makes rolling the meatballs much easier and prevents the mixture from sticking, helping you achieve uniform shapes.
• Even Sizing is Key: Use a tablespoon or a small ice cream scoop to ensure all your meatballs are roughly the same size. This guarantees they cook evenly, preventing some from being overdone while others are undercooked.
• Don’t Overcrowd the Pan: Whether baking or pan-frying, ensure there’s enough space between each meatball. Overcrowding lowers the pan temperature and steams the meatballs instead of browning them, preventing those desirable crispy edges. Cook in batches if necessary.
• Bake for Hands-Off Cooking: While pan-frying gives a deep sear, baking offers a more hands-off approach with excellent results. The cooking spray helps achieve that beautiful golden-brown crust in the oven.

How to Make Flavorful Greek Meatballs (Keftedes)

Follow these detailed steps to create perfectly seasoned and cooked Greek Meatballs that will impress everyone at your table:

1. Prepare Your Workspace & Preheat Oven: Begin by preheating your oven to 400°F (200°C). Generously grease a dark-colored, rimmed sheet pan with cooking spray; this helps achieve a better crust. Set the greased pan aside. In a small bowl, add the 1/3 cup all-purpose flour and set that aside as well for later use.
2. Prep the Onion & Mix Meatball Base: Peel the red onion and cut it in half. You can choose to use one half to make delicious pickled red onions (see Note 1 in the recipe card for instructions) or save it for another dish. Grate the other half of the onion on the large holes of a grater until you have a completely filled 1/2 cup of grated onion. Transfer the grated onion to a large mixing bowl. Add the ground beef, panko breadcrumbs, finely chopped fresh parsley, optional finely chopped fresh mint, large egg, dried oregano, ground cumin, beef bouillon powder, minced garlic, olive oil, salt, and pepper to the bowl with the grated onion. Gently knead all the ingredients together with your hands until they are just combined. Be careful not to overwork the meat, as this can make the meatballs tough.
3. Shape the Meatballs: Using a tablespoon measuring spoon, scoop a heaping tablespoon of the meat mixture. Roll it between your palms into an evenly-sized ball. Repeat this process with the remaining meat mixture to form approximately 24–27 meatballs. For easier rolling and to prevent sticking, you might find it helpful to lightly grease your hands with cooking spray. Once shaped, take each meatball, one at a time, and lightly roll it in the reserved all-purpose flour, shaking off any excess. Arrange the floured meatballs on the prepared sheet pan, ensuring they are spaced apart to allow for even cooking and browning.
4. Bake to Perfection: Generously spray the tops of the arranged meatballs with cooking spray. This step is crucial for achieving that desirable golden-brown and crispy exterior. Bake the meatballs for 15 minutes. After 15 minutes, carefully use a metal spatula and your fingers (be cautious, they will be hot!) to gently flip each meatball over. Return the pan to the oven and bake for an additional 5–8 minutes, or until the meatballs are nicely golden brown with some charred edges on all sides, and fully cooked through.
5. Prepare Tzatziki & Pita (Optional): While the meatballs are baking, now is the perfect time to prepare your optional tzatziki sauce. You can make a homemade version following the instructions in Note 2 of the recipe card, or use your favorite store-bought brand. Lightly toast your pita bread following the directions in Note 4.
6. Assemble & Serve: Once the meatballs are cooked, lightly toast the pitas. For each pita, spread about 2 tablespoons of plain Greek yogurt inside and sprinkle with a pinch of salt to taste. Layer in fresh lettuce, crisp cucumber slices, and if desired, add your homemade pickled red onions (refer to Note 1 for preparation). Pile 4–5 warm meatballs on top, then generously drizzle with plenty of tzatziki sauce. Serve immediately and savor every delicious bite!

Delicious Ways to Serve Your Greek Meatballs (Keftedes)

These versatile Greek Meatballs can be enjoyed in so many ways, making them a fantastic addition to any meal. Here are some of my favorite serving suggestions:

• Classic Pita Sandwiches: The most traditional and popular way! Load your warm, toasted pita with crunchy lettuce, ripe tomato slices, thinly sliced red onion, crumbled feta cheese, and a generous dollop of homemade tzatziki sauce. It’s a handheld Greek feast!
• Hearty Rice Bowl: Serve your Keftedes alongside a fragrant pilaf or zesty lemon rice. The rice soaks up all the delicious juices and complements the rich flavors of the meatballs perfectly.
• Elegant Appetizer: Transform these meatballs into a delightful appetizer. Simply skewer them with toothpicks and serve with bowls of creamy tzatziki or a spicy feta dip for a crowd-pleasing starter.
• Mezze Platter Extravaganza: Create an impressive Mediterranean mezze platter. Arrange your Greek meatballs alongside staples like creamy hummus, savory dolmades (stuffed grape leaves), briny olives, crumbled feta, and an assortment of fresh veggie sticks.
• Light & Refreshing Salad Topper: For a lighter meal, toss your warm or chilled meatballs into a vibrant couscous salad, a protein-packed quinoa salad, or a classic Greek salad with crisp greens and a lemon-herb vinaigrette.

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Rated 5 out of 5 stars from 1 vote

Greek Meatballs Recipe (Keftedes)

By
Chelsea Lords

Greek Meatballs (Keftedes) are bursting with bold Mediterranean flavors, featuring juicy interiors and delightfully crispy exteriors. Serve them in warm pita bread with fresh vegetables and creamy tzatziki for an unbeatable meal that’s both comforting and exciting!

Prep Time:

40 minutes

Cook Time:

20 minutes

Total Time:

1 hour

Servings:

6 servings

Video

Watch the video below to see how easy it is to make these delicious Greek Meatballs!

Click here to watch the Greek Meatballs recipe video!

Equipment

• Large rimmed sheet pan (approx. 15″ x 21″)

Ingredients

• Cooking spray

For the Meatballs

• 1/3 cup all-purpose flour
• 1 large red onion (divided, see Note 1 for optional pickled onions)
• 1 pound ground beef (80/20 chuck)
• 1/2 cup panko breadcrumbs
• 1/4 cup fresh flat-leaf parsley (finely chopped)
• 1 tablespoon fresh mint (finely chopped, optional)
• 1 large egg
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon beef bouillon powder
• 1-1/2 teaspoons minced garlic (about 2 cloves)
• 1 tablespoon olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

Optional Serving Suggestions

• 6 pitas
• Tzatziki sauce (homemade or store-bought, see Note 2)
• Additional serving suggestions (such as lettuce, tomato, cucumber, feta – see Note 3)

Instructions

• Preheat & Prepare: Preheat your oven to 400°F (200°C). Generously grease a dark-colored, rimmed sheet pan with cooking spray and set aside. Place the 1/3 cup all-purpose flour in a small bowl and set it next to your mixing station.
• Onion Prep & Mix Meat: Peel and halve the red onion. If you like, thinly slice one half to make quick pickled red onions (see Note 1 below for instructions) or save it for another recipe. Grate the other half of the onion using the large holes of a grater until you have a full 1/2 cup of grated onion. Add this grated onion to a large mixing bowl. To the same bowl, add the ground beef, panko breadcrumbs, fresh flat-leaf parsley, optional fresh mint, large egg, dried oregano, ground cumin, beef bouillon powder, minced garlic, olive oil, salt, and black pepper. Gently knead all ingredients together with your hands until just combined. Be careful not to overwork the meat, as this can lead to tough meatballs.
• Shape & Flour Meatballs: Use a tablespoon measuring spoon to scoop out a heaping tablespoon of the meat mixture, then roll it into an evenly-sized ball. Repeat this process until all the meat mixture is used, yielding approximately 24–27 meatballs. For easier rolling, you can lightly grease your hands with cooking spray. Working one at a time, roll each meatball lightly in the reserved flour, shaking off any excess. Arrange the floured meatballs on the prepared sheet pan, ensuring there is space between each one for even cooking.
• Bake & Flip: Generously spray the tops of the meatballs with cooking spray. Bake for 15 minutes. Then, using a metal spatula and your fingers (be cautious, as they will be hot!), gently flip each meatball over to brown the other side. Bake for an additional 5–8 minutes, or until the meatballs are beautifully golden brown, slightly charred, and cooked through to an internal temperature of 160°F (71°C).
• Prepare Tzatziki (Meanwhile): While the meatballs are baking, prepare your optional homemade tzatziki sauce (refer to Note 2 below for the recipe).
• Assemble & Serve: Lightly toast the pita bread (see Note 4 for method). Spread 2 tablespoons of plain Greek yogurt inside each warm pita and sprinkle with salt to taste. Layer in fresh lettuce, thin cucumber slices, and, if desired, add your pickled red onions (from Note 1). Place 4–5 warm meatballs on top, then generously drizzle with plenty of tzatziki sauce. Serve immediately and enjoy!

Recipe Notes

Note 1: Quick Pickled Red Onions: For a delicious tangy addition, very thinly slice half of the red onion and place it in a small bowl. Top with 2 tablespoons red wine vinegar, 1/2 teaspoon salt, and 1-1/2 teaspoons sugar. Stir well to dissolve the sugar. Toss the onions every 5-10 minutes for about 30 minutes, or until softened and lightly pickled. I often prepare these first and stir them while I’m preparing the rest of the meal.

Note 2: Homemade Tzatziki Sauce: This fresh, homemade sauce is the perfect accompaniment to the meatballs and can even be prepared a day in advance!

To make: Grate an unpeeled Persian or English cucumber (using the large holes of your grater) until you have about 1/2 cup. Place the grated cucumber in a paper towel or a clean kitchen towel and squeeze out as much moisture as possible – this step is crucial for thick tzatziki. In a bowl, combine the squeezed cucumber with 1/2 cup plain Greek yogurt (whole milk preferred for creaminess), 1 teaspoon minced garlic, 1/2 teaspoon lemon zest, 1 tablespoon fresh lemon juice, 1 1/2 tablespoons olive oil, 1 1/2 teaspoons red wine vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir all ingredients well to combine. Refrigerate until ready to serve to allow the flavors to meld.

Note 3: Extended Serving Suggestions: Beyond what’s mentioned in the instructions, consider adding: 12 tbsp whole milk Greek yogurt, 4 Persian cucumbers (sliced thinly lengthwise), 6 pieces green leaf lettuce, diced cherry tomatoes, and pickled red onions.

Note 4: How to Toast Pita: For perfectly warmed and lightly charred pita, spray both sides of each pita bread with cooking spray. Carefully char the pita directly over a gas flame (set to medium to medium-low heat) for a few seconds per side. Use tongs to flip until the pitas are lightly browned and slightly puffed. If you don’t have a gas stove, you can toast them in a dry skillet over medium-high heat for 30-60 seconds per side, or in a toaster oven.

Nutrition Note: The provided nutrition information is calculated per 4 meatballs, and does not include pita bread or tzatziki sauce.

Storage: Store leftover cooked Greek meatballs (without any sauce) in an airtight container in the fridge for 4–5 days. To freeze, ensure meatballs are fully cooked and cooled. Place them on a parchment-lined sheet pan and freeze uncovered for about an hour or until solid. Transfer to a freezer-safe container, label and date it, and store for up to 3 months.

Nutrition Facts

Serving Size:
1 serving (approx. 4 meatballs)


Calories:
280 kcal
|

Carbohydrates:
11g
|

Protein:
16g
|

Fat:
19g
|

Saturated Fat:
6g
|

Polyunsaturated Fat:
1g
|

Monounsaturated Fat:
9g
|

Trans Fat:
1g
|

Cholesterol:
85mg
|

Sodium:
103mg
|

Potassium:
281mg
|

Fiber:
1g
|

Sugar:
1g
|

Vitamin A:
291 IU
|

Vitamin C:
5mg
|

Calcium:
40mg
|

Iron:
2mg

Disclaimer: Nutrition information is an estimation calculated automatically and should only be used as an approximation. Actual values may vary.