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Greek Meatballs, also known as keftedes, are tender, aromatic, and seasoned with warm spices and fresh herbs. Bake or pan fry them for a quick weeknight dinner, or make a double batch and freeze them for easy meal prep. Serve with tzatziki, rice, pita, or a fresh Greek salad for a complete Mediterranean meal.
Meggan’s Notes
I love these Greek Meatballs because they bring big flavor with simple ingredients. The mix of beef and lamb gives them richness, while the fresh mint and lemon zest brighten everything up. The spices are warm without being heavy, and the grated onion keeps the texture tender and juicy. They feel special enough for entertaining, but they also come together fast enough for a weeknight. I usually freeze half the batch, so I have an easy protein ready to go.
Why This Recipe Works
- Beef and lamb together create the perfect balance of flavor, moisture, and richness.
- Grated red onion adds moisture and tenderness, so there are no dry meatballs.
- Fresh mint and lemon zest keep the flavor bright and clean.
- Warm spices like cinnamon, cumin, and nutmeg give the meatballs classic Greek character.
- Flexible cooking methods allow you to bake or pan fry depending on time and preference.
Greek Meatball Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Ground beef: Use 85 percent lean for the best texture. 80 percent lean will make an even juicier meatball.
- Ground lamb: Traditional in Greek keftedes. If you prefer, substitute ground pork.
- Bread crumbs or oats: Classic bread crumbs or panko both work. Rolled oats add structure without changing the flavor (a trick I learned from my favorite meatloaf recipe).
- Red onion: Grate the onion on a box grater for maximum tenderness and moisture.
- Garlic: Fresh minced garlic adds depth and aroma.
- Eggs: Bind the mixture so the meatballs hold their shape.
- Mint: Fresh mint is essential for the signature Greek flavor.
- Coriander, oregano, cumin, cinnamon, nutmeg: This blend creates the warm, savory profile of traditional keftedes.
- Lemon zest: Brightens the flavor and balances the richness of the meat.
- Oil: Use olive oil or avocado oil for brushing or frying.
How to Make Greek Meatballs
- In a large bowl, combine ground beef, ground lamb, bread crumbs, onion, garlic, eggs, mint, coriander, oregano, cumin, cinnamon, nutmeg, lemon zest, 1 teaspoon salt, and ½ teaspoon pepper.
- Using a strong spatula or your hands (I like to wear latex gloves), mix well. Shape the mixture into 1-inch balls (you should have around 48 total).
- Heat oil in a large skillet over medium-high heat. Fry the meatballs in batches until browned on all sides and cooked through, about 5 to 7 minutes per batch (an internal thermometer should read 165 degrees for 15 seconds). Add more oil between batches if the skillet looks dry.
How to Bake Greek Meatballs
- Preheat oven to 400 degrees. Line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on prepared baking sheet.
- Arrange meatballs on rack, brush with oil, and bake until browned with crispy edges, about 15 to 20 minutes (an internal thermometer should read 165 degrees for 15 seconds).
Greek Meatballs Recipe Tips and Variations
- Yield: This Greek Meatball recipe yields about 48 meatballs, enough for 8 servings, 6 meatballs each.
- Make ahead: Shape the meatballs up to 24 hours in advance and refrigerate.
- Mix gently: Overmixing can make the meatballs dense. Use your hands or a flexible spatula.
- Size matters: Keep them close to 1 inch so they cook evenly.
- Test seasoning: Cook a small piece of meat mixture in a skillet to check for salt before shaping the full batch.
- For frying: Do not overcrowd the skillet. The meatballs need space to brown.
- For baking: Use a wire rack so any excess fat drips away and the meatballs crisp on all sides.
How to Serve Greek Meatballs
- Serve with homemade tzatziki and warm pita.
- Add to Greek salads or grain bowls.
- Simmer in tomato sauce for a Mediterranean twist.
- Pair with roasted potatoes or cooked white pilaf.
How to Store Greek Meatballs
- Refrigerator: Store cooked meatballs in an airtight container for up to 4 days.
- Freezer: Arrange in a single layer on a baking sheet, not touching. Freeze until solid, about 1 hour, then transfer to a freezer-safe container and store up to 1 month. Thaw overnight in the refrigerator or add straight to sauces while still frozen.
- Reheat: Reheat on the stove, in the microwave, or in a 350-degree oven to 165 degrees.
Frequently Asked Questions
If you want to taste and adjust your seasonings before you commit to a batch of meatballs, form a small patty with a tsp or tbsp of the raw meat mixture. Fry it in a pan and taste it for seasonings.
Yes. Substitute ground pork, or use all beef if needed.
Grating adds moisture and creates a tender texture without visible chunks.
Fresh mint is ideal. If you must substitute, use a very small amount of dried mint since it is more intense.
Yes. The mixture scales well and the cooked meatballs freeze beautifully.
Both methods work. Baking is hands off and leaner. Frying gives deeper browning and a more traditional result.
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Greek Meatballs
Ingredients
- 1 pound ground beef 80% or 85% lean (see note 1)
- 1 pound ground lamb or ground pork
- 1 cup bread crumbs or panko or rolled oats
- 2/3 cup red onion grated
- 3 cloves garlic minced
- 2 eggs
- 1/4 cup chopped fresh mint leaves
- 1 tablespoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon zest (from 1 lemon)
- Salt and freshly ground black pepper
- 1/4 cup olive oil or avocado oil (for brushing or frying)
Instructions
- In a large bowl, combine ground beef, ground lamb, bread crumbs, onion, garlic, eggs, mint, coriander, oregano, cumin, cinnamon, nutmeg, lemon zest, 1 teaspoon salt, and ½ teaspoon pepper.
- Using a strong spatula or your hands (I like to wear latex gloves), mix well. Shape the mixture into 1-inch balls (you should have around 48 total).
- Heat oil in a large skillet over medium-high heat. Fry the meatballs in batches until browned on all sides and cooked through, about 5 to 7 minutes per batch (an internal thermometer should read 165 degrees for 15 seconds). Add more oil between batches if the skillet looks dry.
Recipe Video
Notes
- Ground beef: For best results, use beef that is 85% lean (or 80% lean for even juicier meatballs).
- Baked meatballs: Preheat oven to 400 degrees. Line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on prepared baking sheet. Arrange meatballs on rack, brush with oil, and bake until browned with crispy edges, about 15 to 20 minutes (an internal thermometer should read 165 degrees for 15 seconds).
Nutrition
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I can make these into a role the same as greek restaurants do right or will they be dry if not in a plump ball .can’t wait to try
Hi Jan, yes! I would keep an eye on them though, since the cooking time will likely be different, depending on how you roll them. Take care! – Meggan