There’s something magical about the aroma of sizzling herbs and grilled meat on a warm summer evening. Growing up in an Italian household, Mediterranean cuisine was always close to home — but it was my neighbor, Yia Yia Eleni, who introduced me to the wonders of Greek meatballs. Her recipe, filled with fresh mint, oregano, garlic, and tender beef or lamb, became a staple in our summer backyard dinners. Today, I’m sharing my take on this Greek meatballs recipe, perfect for your next sunny-day gathering.
Why You’ll Love This Greek Meatballs Recipe
This dish isn’t just about flavor — it’s about experience. Juicy meatballs infused with herbs, grilled to perfection, and served with cool tzatziki and crisp cucumber salad. Whether you’re hosting a summer BBQ or craving a light Mediterranean lunch, this recipe delivers on all fronts.
Ingredients for Greek Meatballs (Keftedes)
This Greek meatballs recipe makes enough for 4–6 servings.
For the Meatballs:
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500g ground lamb or beef (or a mix)
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1 small onion, finely grated
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2 garlic cloves, minced
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1 egg
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50g breadcrumbs
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1 tbsp fresh mint, finely chopped (or 1 tsp dried)
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1 tbsp fresh oregano, finely chopped (or 1 tsp dried)
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Zest of 1 lemon
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1 tsp ground cumin (optional for extra warmth)
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Salt and black pepper to taste
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1–2 tbsp olive oil (for pan-frying or brushing if grilling)
Optional Add-ons:
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A touch of cinnamon or allspice for warmth (½ tsp)
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Fresh parsley for garnish
Prep and Cook Time
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Prep Time: 15 minutes
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Cook Time: 15 minutes
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Total Time: 30 minutes
How to Make Greek Meatballs (Step-by-Step)
1. Mix the Meatball Mixture
In a large bowl, combine ground meat, grated onion, garlic, egg, breadcrumbs, herbs, lemon zest, and seasonings. Mix gently using your hands until just combined. Over-mixing can make the meatballs tough.
2. Shape the Meatballs
Scoop about 1½ tablespoons of the mixture and roll into balls. You should get about 20–24 meatballs.
3. Chill (Optional But Recommended)
Place the meatballs on a tray, cover, and refrigerate for 15–30 minutes. This helps them firm up and hold their shape while cooking.
4. Cook the Meatballs
Option A: Pan-Fry
Heat olive oil in a large skillet over medium heat. Cook meatballs in batches for 6–8 minutes, turning occasionally until browned and cooked through.
Option B: Grill
Preheat the grill to medium-high. Brush the meatballs lightly with olive oil and grill for 8–10 minutes, turning to get even color.
5. Serve Warm
Place on a platter with a side of tzatziki, grilled pita, and a bright cucumber-tomato salad. Garnish with fresh parsley and an extra sprinkle of lemon zest.
Serving Ideas for Summer
Greek meatballs are versatile and pair beautifully with:
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Tzatziki Sauce – Yogurt, cucumber, garlic, dill, and lemon — cooling and creamy.
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Grilled Vegetables – Zucchini, peppers, and eggplant brushed with olive oil and herbs.
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Greek Salad – Tomatoes, cucumber, red onion, Kalamata olives, and feta.
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Lemon Rice or Orzo – If you want to bulk up the meal.
Make-Ahead and Storage Tips
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Make Ahead: You can prepare and refrigerate the meatball mix up to 24 hours in advance.
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Freezer Friendly: Raw meatballs freeze well. Lay them on a tray to freeze, then store in bags for up to 2 months.
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Leftovers: Store cooked meatballs in the fridge for up to 3 days. Reheat gently in a pan or microwave.
Tips for the Best Greek Meatballs
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Use Fresh Herbs: Mint and oregano give the meatballs their signature flavor. Don’t skimp!
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Grate the Onion: It ensures moisture and blends seamlessly into the mixture.
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Rest Before Cooking: A short chill helps them firm up and prevents breakage.
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Don’t Overcook: Lamb and beef dry out if overdone — aim for juicy, slightly blushed centers.
Greek Meatballs Variations
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Baked Greek Meatballs: For a hands-free version, bake at 200°C (400°F) for 18–20 minutes.
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Meatball Skewers: Thread onto skewers with bell peppers for a BBQ-friendly option.
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Mini Keftedes for Appetizers: Make smaller balls and serve with cocktail sticks and dip.
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Stuffed Meatballs: Place a cube of feta inside each meatball before cooking for a surprise center.
The History and Culture Behind Keftedes
Greek meatballs, or Keftedes, have roots across the Mediterranean. Each family has their own twist — some add spices like cinnamon, others use soaked bread instead of breadcrumbs. They’re often part of a meze platter, meant to be shared with friends and wine.
This dish speaks to the heart of Greek hospitality — simple, flavorful, and always made with love.
Final Thoughts: A Must-Try Summer Recipe
This Greek meatballs recipe brings the sun-drenched flavors of the Mediterranean to your table. Whether you’re grilling outdoors or prepping a weeknight dinner, these herby, juicy bites are sure to impress.
Ready to cook? Try it out and let me know how you liked it! Tag your creations with #MyGreekKeftedes on Instagram or drop your tips in the comments below.