Authentic Greek Meatballs (Keftedes) Recipe: Your Guide to Flavorful Mediterranean Delights

Known by many names and just as many delectable variations, these flavorful morsels are a staple of Mediterranean cuisine. Whether you call them Keftedes, Kofte, Kofta, or simply Greek Meatballs, they are destined to become your favorite dinner tonight! Imagine serving them nestled in warm pita bread, generously topped with a vibrant traditional Greek salad and a dollop of cool, creamy garlic tzatziki. This combination creates a harmonious explosion of flavors and textures that transports you straight to the sun-drenched shores of Greece.

Greek Meatballs (Keftedes) served with a fresh Greek Salad and creamy Tzatziki sauce on warm pita bread, ready to be enjoyed.

As a huge enthusiast of Greek food, you’ll discover a treasure trove of Mediterranean-inspired recipes here on my site. This Keftedes recipe fits perfectly within that collection, promising a culinary journey that will have you dreaming of the azure waters and charming villages of the Aegean. While a little stretch, every bite genuinely evokes the fresh, simple, and satisfying essence of Greek dining.

The Irresistible Charm of Greek Meatballs (Keftedes)

Keftedes are more than just meatballs; they are a cornerstone of Greek home cooking, often served as part of a mezze platter or as a comforting main course. These small, seasoned meatballs are typically fried or baked, bursting with fresh herbs and spices that make them uniquely Greek. Their versatility makes them perfect for any occasion, from a casual weeknight meal to a festive gathering. The blend of savory meat with bright, aromatic herbs creates a depth of flavor that is both familiar and exotic.

A Culinary Journey: The Origins of Keftedes

The concept of meatballs is universal, found in nearly every culture across the globe. In Greece, Keftedes are a testament to the country’s rich culinary history, influenced by Ottoman and broader Mediterranean traditions. The word “kofte” or “kofta” itself has Persian roots, illustrating the long-standing exchange of flavors and cooking techniques throughout the region. What sets Greek Keftedes apart is their distinctive seasoning profile, heavily relying on fresh mint, parsley, and oregano, often complemented by a hint of garlic and grated onion.

Key Ingredients for Authentic Greek Meatballs

This recipe is one I adore making year-round, but it truly shines in the summer months. During peak season, fresh produce is at its most flavorful, making the accompanying Greek salad feel incredibly refreshing on a hot day. The quality of your ingredients directly impacts the final taste, so choosing fresh and vibrant components is key to achieving that authentic Mediterranean flavor.

When it comes to the meat, tradition often points to lamb for Greek meatballs due to its distinct, rich flavor profile. However, for a more accessible and equally delicious option, I prefer a readily available mix of ground beef and pork found at most local grocery stores. This blend offers an ideal fat content for moist, tender meatballs and acts as a fantastic canvas for the herbs and spices. If you can’t find a pre-mixed option, simply combine one pound of ground beef with one pound of ground pork. For those who adore lamb, feel free to use two pounds of ground lamb for a truly traditional taste.

Fresh ingredients laid out on a wooden surface, ready to be combined for making Greek Meatballs and a vibrant Greek Salad.

The choice of vegetables for your accompanying Greek salad also plays a significant role. For cucumbers, my absolute favorite for this dish are Persian cucumbers. They are smaller, wonderfully crisp, and seem to carry a more concentrated flavor. While they’ve become increasingly popular and easier to find, an English cucumber will serve as a perfectly acceptable substitute if Persian ones aren’t available.

As for tomatoes, I typically opt for Roma or Campari varieties. Their compact size means less water content and often a richer, sweeter flavor, making them ideal for chopping into the salad. Always strive for the freshest produce you can get your hands on to create that vibrant, crisp Greek salad that beautifully complements your meatballs.

Beyond the fresh produce, the herbs and spices are where the magic truly happens. Fresh parsley and mint are non-negotiable for their bright, aromatic contributions. Dried oregano adds an earthy depth that is essential to Greek cuisine. A good quality, salt-free Greek seasoning blend (like my preferred Cavender’s Salt-Free Greek Seasoning) allows you to control the salt content precisely, ensuring your meatballs are perfectly seasoned without being overly salty.

For a quick overview of all ingredients and step-by-step instructions, use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom to find the complete recipe card.

Crafting Your Perfect Keftedes: Step-by-Step Method

Making meatballs is a fairly straightforward process, but it requires a touch of finesse. The initial step involves combining all your ingredients in a large bowl. The delicate part, however, comes during the mixing. It’s crucial not to overmix the meat mixture, as this can lead to tough, dense meatballs. The goal is to bind the ingredients just enough without developing the protein strands too much.

My preferred tool for this job? Your own hands! The warmth of your hands helps meld everything together, allowing you to truly feel when the mixture is perfectly combined. Gently fold the ingredients until they are just evenly dispersed, then stop. Resist the urge to knead or press too firmly. This light touch ensures your meatballs remain tender and juicy.

All the ingredients for Greek Meatballs are carefully placed in a large mixing bowl, awaiting combination.

Perfectly seasoned meat mixture in a large bowl, ready for shaping into uniform Greek Meatballs using a portion scoop.

Remember that the mixture will continue to be worked as you form the meatballs, further emphasizing the importance of gentle initial mixing. To ensure every meatball is consistently sized, I highly recommend using a portion scoop. This not only makes the process quicker but also guarantees even cooking. If you don’t have a scoop, simply use your hands to roll them into uniform balls. Consistency in size is key for uniform cooking.

Once formed, arrange the meatballs on a sheet pan. If you’re planning to freeze some for later, you can place them relatively close together. However, for immediate cooking, space them about an inch apart to allow for proper air circulation and even browning. While pan-searing lightly coated in olive oil is an option, I find baking the meatballs to be the easiest and most efficient method. Baking in a hot oven ensures a lovely crust forms while keeping the interior wonderfully moist.

Serving Suggestions & Pairing Your Greek Meatballs

The classic way to enjoy these Keftedes is truly a masterpiece of simple perfection. Serve them warm on a piece of soft pita bread, topped generously with your crisp, homemade Greek salad, and a dollop of cool, garlicky tzatziki. This combination offers a delightful interplay of textures and flavors – the tender, aromatic meatballs, the fresh crunch of the salad, and the creamy tang of the tzatziki, all wrapped in a comforting pita.

Beyond the classic pita, don’t hesitate to get creative! Greek meatballs can be served alongside fluffy rice, with a side of roasted potatoes, or even over pasta with a light tomato sauce. They also make fantastic appetizers on a mezze platter, paired with olives, feta cheese, hummus, and other Greek delicacies. A sprinkle of fresh feta cheese over the top adds another layer of salty, tangy goodness.

Close-up of a perfectly cooked Greek Meatball, showing its golden-brown crust and juicy interior, ready to be served.

Tips for Flawless Greek Meatballs Every Time

Achieving perfect, tender, and flavorful Greek meatballs is easier than you think with a few simple tips:

**Gentle Mixing is Paramount:** As emphasized earlier, the most critical step is to gently fold the meat mixture together. Overworking the meat will compact the protein, resulting in tough, dry meatballs. Mix just until combined.
**Finely Grated Onion for Flavor:** For the onion, use a cheese grater to grate it very finely. This ensures the onion practically disappears into the meatballs when cooked, lending its flavor without leaving large chunks or a strong raw onion taste.
**Bake for the Best Crust:** Baking the meatballs in a hot oven (425°F or 220°C) provides a quick cook and allows a perfect, golden-brown crust to form. They should lift off the parchment-lined pan easily when finished. If they stick, cook them for a few more minutes – this usually means they need a bit more time to fully develop their crust.
**Uniform Size for Even Cooking:** Using a portion scoop or carefully hand-rolling ensures all meatballs are roughly the same size. This consistency is essential for them to cook evenly and be ready at the same time.
**Don’t Skimp on Fresh Herbs:** Fresh parsley and mint are absolutely vital for the authentic flavor of Keftedes. While dried herbs can be used in a pinch, the vibrant freshness of chopped herbs truly elevates the dish.

Ingredient Swaps and Customizations

This recipe is wonderfully adaptable, allowing for personal preferences and pantry staples:

**Meat Choices:** While I love the beef and pork mix, feel free to use 1 pound of ground beef and 1 pound of ground pork if the pre-mixed option isn’t available. For a truly traditional approach, or if you’re a lamb aficionado, substitute with 2 pounds of ground lamb.
**Breadcrumbs:** I typically use panko breadcrumbs because they create a lighter, crisper texture and are a pantry staple for me. However, you can easily use traditional dried breadcrumbs or even a couple of slices of stale, dry bread processed into crumbs.
**Herbs:** Fresh herbs are always best for flavor and aroma. However, if fresh parsley and mint are unavailable, you can substitute with dried herbs, using about one-third of the fresh amount (e.g., 1 teaspoon dried mint for 1 tablespoon fresh).
**Seasoning:** My favorite is a salt-free Greek seasoning blend (like Cavender’s All Purpose Greek Seasoning, Salt Free). Buying salt-free allows you to meticulously control the sodium content in your meatballs, ensuring they’re perfectly balanced to your taste.

A generous serving of Greek Meatballs, vibrant Greek Salad, and creamy Tzatziki on pita bread, photographed from a close-up, appealing angle.

Explore More Meatball Goodness

If you’re now a fan of these mini meatballs, why not expand your repertoire? Try my Giant Meatballs in Tomato Sauce, which are absolutely perfect for topping spaghetti and comforting on a chilly evening! For those who enjoy a little kick, you’ll undoubtedly love my Buffalo Chicken Meatballs – they are a fantastic game-day snack, especially for the Super Bowl. My personal favorite might just be my incredibly tender and juicy Parmesan Chicken Meatballs. Take your taste buds on a global adventure with my Easy Swedish Meatballs and the exotic Chicken Meatballs in Red Curry Sauce. And for a nostalgic trip back to childhood, recreate the classic comfort of my Homemade Spaghettios and Meatballs.

Did you make this recipe? I’d love to hear about it! Please leave a review or comment below to share your experience. And don’t forget to sign up for my newsletter to get new recipes delivered straight to your inbox. You can also follow along on Instagram, Pinterest, and Facebook for daily inspiration!

📖 Recipe

Yield: about 40 meatballs

Greek Meatballs

Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Call them Keftedes, Kofte, Kofta, or Greek Meatballs, just call them dinner tonight! Served in a piece of pita bread, topped with traditional Greek salad and garlic tzatziki and you pretty much have my favorite dinner.

Ingredients

for the meatballs:

2 pounds Ground Beef/Pork Mixture – alternatively use one pound of each
½ Red Onion, grated
3 cloves Garlic, minced
1 cup Panko Breadcrumbs
1 lg Egg
2 tablespoons Parsley, chopped
1 tablespoon Mint, chopped
1 teaspoon dry Oregano
2 teaspoons salt-free Greek Seasoning
2 teaspoons Kosher Salt
1 teaspoon Fresh Cracked Black Pepper

for serving:

Traditional Greek Salad
Garlic Tzatziki
Feta Cheese
Pita Bread

Instructions

Preheat the oven to 425˚F. Line two baking sheets with parchment paper.

In a large bowl combine the meat, onion, garlic, breadcrumbs, egg, parsley, mint, oregano, greek seasoning, salt, and pepper.

Gently fold everything together with your hands until just mixed through.

Portion the meatballs out into even balls.

Space the portioned meatballs out on prepared baking sheets 1 inch apart.

Bake in the preheated oven for 20-25 minutes or until an instant-read thermometer ready 150˚F.

Serve on pita bread with tzatziki, Greek salad, and feta cheese.

Notes

Notes & Tips

When making the meatballs, be sure to gently fold the meat mixture together. Overworking the meat will make it tough.

Grate the onion for this on a cheese grater. It makes it very fine so it kind of disappears into the meatballs when cooked.

Bake the meatballs off in a hot oven and a quick cook. The meatballs will form a perfect crust and lift off the pan easily when finished cooking. If they don’t want to release from the pan cook them a few minutes longer.

Substitutions

I like to use a premixed beef and pork mince that I find at my local grocery store, use 1 pound of each if you can’t find this. If you like lamb, they could also be made with it.

I like to use panko breadcrumbs mostly because they are what I keep in my pantry. You could also use a traditional breadcrumb or even a couple of slices of dry bread.

Fresh is best when it comes to the herbs, but using dried is equally great as well.

This is my favorite Greek Seasoning, and I do buy the salt-free version so I can control the salt in the meatballs.

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Classic Greek Meatballs