Easy Greek Meatballs (Keftedes) Recipe
If you’re looking to bring the sunshine and vibrant flavors of the Mediterranean into your kitchen, you’ll want to try Easy Greek Meatballs (Keftedes). These irresistible bites combine juicy ground meat, fresh herbs, just the right kick of spice, and a subtle hint of mint, all lovingly pan-fried to golden perfection. Whether you’re planning a cozy dinner, an impressive appetizer spread, or just craving a taste of Greece, these keftedes never disappoint. Get ready to be transported—one savory mouthful at a time!
Ingredients You’ll Need
One of the best things about Easy Greek Meatballs (Keftedes) is how they turn a handful of simple, everyday kitchen staples into something truly special. Each ingredient layers in its own unique flavor: think softness from the bread and milk, brightness from the fresh herbs, and just a whisper of warmth from the spices.
- Ground beef (or ground lamb): The foundation of your keftedes; choose good quality for the juiciest, most flavorful results.
- Red onion (finely diced): Adds a gentle sweetness and moisture that keep the meatballs from drying out.
- Garlic cloves (minced): For that classic aromatic punch that makes keftedes so craveable.
- Salt: Essential for bringing out all the subtle herb and spice flavors in the mix.
- Dried oregano: Oregano lifts up every bite, delivering the signature taste of Greek cuisine.
- Cinnamon powder: Just a teaspoon elevates the flavor and brings an alluring warmth.
- Black pepper powder: Adds gentle heat and balance to the other bold flavors.
- Dried parsley (or fresh chopped parsley): For color, freshness, and a hint of earthiness.
- Fresh mint leaves (finely chopped): The secret ingredient—mint brightens everything and sets keftedes apart from ordinary meatballs.
- Crushed red pepper (optional): Perfect for those who like a little extra kick.
- Bread slice (mashed in milk): Acts as a tenderizer, keeping the meatballs moist and soft inside.
- Egg: Binds everything together so your meatballs hold their shape.
- All-purpose flour (for dredging): Ensures a crispy outside when fried.
- Olive oil (for frying): For beautiful color and rich Mediterranean flavor, nothing beats olive oil.
How to Make Easy Greek Meatballs (Keftedes)
Step 1: Make the Meatball Mixture
Start by gathering all your ingredients in a large mixing bowl—except the flour and olive oil. Mixing by hand works best, allowing you to gently incorporate everything without making the mixture tough. Don’t rush this step, and be sure to distribute the herbs and spices evenly. Once combined, cover the bowl and refrigerate for an hour; this lets the flavors meld and makes shaping the meatballs much easier.
Step 2: Shape the Meatballs
With the mixture chilled and a little firmer, use your hands or a small scoop to portion out about two tablespoons per meatball. Gently roll between your palms to shape into rounds. If things get sticky (which they can, thanks to the egg and bread), just rub a drop of olive oil on your hands to make the process smoother.
Step 3: Dredge in Flour
Place the flour in a shallow dish or plate. One by one, roll the formed meatballs in the flour until they’re lightly and evenly coated. This step guarantees that irresistible golden, crisp exterior when the keftedes hit the pan. Shake off any excess so you don’t end up with extra flour in your oil.
Step 4: Fry to Golden Perfection
Heat the olive oil in a large skillet over medium heat—enough to generously coat the bottom of the pan. Gently add your meatballs, making sure not to overcrowd (you may want to fry them in two batches). Turn occasionally so each side gets beautifully browned and cooked through, usually about eight minutes. The aroma is pure heaven!
Step 5: Serve and Enjoy!
Once your Easy Greek Meatballs (Keftedes) are deliciously crispy and cooked inside, transfer to a paper towel-lined plate briefly to drain any excess oil. Serve immediately with classic accompaniments like creamy tzatziki, warm pita bread, and a fresh Greek salad for a complete, unforgettable meal.
How to Serve Easy Greek Meatballs (Keftedes)
Garnishes
A sprinkle of freshly chopped parsley and mint not only adds a burst of color but also enhances the herbal notes you’ve already included. A squeeze of lemon just before serving brings zest and brightness, making each bite sing. For something special, a few crumbles of tangy feta over your Easy Greek Meatballs (Keftedes) never goes amiss.
Side Dishes
Keftedes thrive alongside Mediterranean favorites. Serve with homemade tzatziki for dipping, a colorful Greek village salad brimming with tomatoes, cucumbers, olives, and red onion, or charred pita wedges. Roasted potatoes or fluffy rice are also classic pairings that round out the meal without overpowering these flavor-packed meatballs.
Creative Ways to Present
Try skewering your Easy Greek Meatballs (Keftedes) for a party appetizer platter, or tuck them into pita pockets with crisp veggies for a handheld lunch. They also make a star addition to a mezze board piled with dolmades, hummus, and olives. For a more formal dinner, nestle them atop a creamy bed of orzo or couscous with a drizzle of olive oil.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Easy Greek Meatballs (Keftedes), simply let them cool completely, then pop them into an airtight container. Stored in the refrigerator, they’ll stay delicious for up to three days. They’re just as good (if not better) the next day, as the flavors have had time to deepen and mingle.
Freezing
You can absolutely freeze keftedes for a quick future meal. Arrange the cooked and cooled meatballs in a single layer on a baking sheet, freeze until firm, then transfer to a zip-top bag or container—this keeps them from sticking together. They’ll last in the freezer for up to two months, making busy weeknight dinners a breeze.
Reheating
To bring your Easy Greek Meatballs (Keftedes) back to their full glory, reheat gently in a skillet over medium heat with a splash of water or broth to keep them moist. Alternatively, pop them into a 350°F (175°C) oven covered loosely with foil for 10 to 15 minutes. Avoid the microwave if you can, as it tends to dry them out or make them rubbery.
FAQs
Can I use just ground beef, or do I need to mix meats?
Absolutely! While traditional keftedes often use a blend of beef and lamb for richer flavor, using only ground beef works beautifully and is just as delicious. Feel free to mix and match based on what you have or prefer.
Can I bake instead of fry the meatballs?
Yes, you can! Place your dredged Easy Greek Meatballs (Keftedes) on a lined baking sheet, drizzle lightly with olive oil, and bake at 400°F (200°C) for about 20-25 minutes, turning once. They might not be quite as crispy but will remain delicious and lighter.
Is fresh mint really necessary?
Fresh mint is one of those small touches that brings big results in keftedes. It adds brightness and an authentic Greek flavor. If you can’t find fresh mint, substitute with a pinch of dried, or use extra parsley, but the mint truly makes these meatballs shine.
What’s the best way to keep meatballs tender?
Soaking the bread in milk and not overmixing your meat mixture are your two best tricks for perfectly tender Easy Greek Meatballs (Keftedes). Both help hold onto moisture and create that soft, pillowy interior.
Can I double the recipe for a party?
Definitely! This recipe scales up beautifully. Simply double all the ingredients, mix in a larger bowl, and fry in batches. Your guests will thank you when the keftedes steal the show at your next gathering.
Final Thoughts
If you love discovering comfort food with a twist, Easy Greek Meatballs (Keftedes) deserve a permanent spot in your rotation. Their bold flavors, endless versatility, and the joy they bring to any table just can’t be matched. Grab your ingredients and let the aromas of Greece bring everyone together—trust me, you’ll be making these on repeat!
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Easy Greek Meatballs (Keftedes) Recipe
- Total Time: 1 hour 35 minutes
- Yield: Makes about 20 meatballs 1x
- Diet: Gluten Free
Description
These Easy Greek Meatballs, known as Keftedes, are a flavorful blend of ground beef, aromatic herbs, and spices. Served with a side of tzatziki sauce and pita bread, they make a delicious and satisfying meal.
Ingredients
Meatballs:
- 500g (1.1 lb) ground beef (or ground lamb)
- 1 small red onion (finely diced)
- 2 garlic cloves (minced)
- 3/4 tsp salt
- 1 tsp dried oregano
- 1 tsp cinnamon powder
- 1 tsp black pepper powder
- 1 tsp dried parsley (or 1 tbsp fresh chopped parsley)
- 1 tbsp fresh mint leaves (finely chopped)
- 1 tsp crushed red pepper (optional)
- 1 (28g) bread slice (mashed in 2 tbsp milk)
- 1 egg
- 1/2 cup all-purpose flour (for dredging)
- 1/4 cup olive oil (for frying)
Instructions
- Mix Ingredients: In a large bowl, combine all the meatball ingredients except for the flour and oil. Mix thoroughly and refrigerate for 1 hour.
- Shape Meatballs: After chilling, shape the mixture into round meatballs using about 2 tablespoons each.
- Dredge in Flour: Coat each meatball in flour, shaking off excess.
- Fry Meatballs: Fry the meatballs in oil until golden brown on all sides.
- Serve: Serve the keftedes with tzatziki sauce, pita bread, and a Greek salad.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Greek
Nutrition
- Serving Size: 1 meatball
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 40mg
Keywords: Greek meatballs, Keftedes, easy recipe, Mediterranean cuisine
