Authentic Greek Meatballs Recipe: A Taste of the Mediterranean Summer

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:

• 500g ground lamb or beef (or a mix)

• 1 small onion, finely grated

• 2 garlic cloves, minced

• 1 egg

• 50g breadcrumbs

• 1 tbsp fresh mint, finely chopped (or 1 tsp dried)

• 1 tbsp fresh oregano, finely chopped (or 1 tsp dried)

• Zest of 1 lemon

• 1 tsp ground cumin (optional for extra warmth)

• Salt and black pepper to taste

• 1–2 tbsp olive oil (for pan-frying or brushing if grilling)

Optional Add-ons:

• A touch of cinnamon or allspice for warmth (½ tsp)

• Fresh parsley for garnish

Prep and Cook Time

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• 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:

• Tzatziki Sauce – Yogurt, cucumber, garlic, dill, and lemon — cooling and creamy.

• Grilled Vegetables – Zucchini, peppers, and eggplant brushed with olive oil and herbs.

• Greek Salad – Tomatoes, cucumber, red onion, Kalamata olives, and feta.

• Lemon Rice or Orzo – If you want to bulk up the meal.

Make-Ahead and Storage Tips

• Make Ahead: You can prepare and refrigerate the meatball mix up to 24 hours in advance.

• Freezer Friendly: Raw meatballs freeze well. Lay them on a tray to freeze, then store in bags for up to 2 months.

• 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

• Use Fresh Herbs: Mint and oregano give the meatballs their signature flavor. Don’t skimp!

• Grate the Onion: It ensures moisture and blends seamlessly into the mixture.

• Rest Before Cooking: A short chill helps them firm up and prevents breakage.

• Don’t Overcook: Lamb and beef dry out if overdone — aim for juicy, slightly blushed centers.

 Greek Meatballs Variations

• Baked Greek Meatballs: For a hands-free version, bake at 200°C (400°F) for 18–20 minutes.

• Meatball Skewers: Thread onto skewers with bell peppers for a BBQ-friendly option.

• Mini Keftedes for Appetizers: Make smaller balls and serve with cocktail sticks and dip.

• 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.

What Makes Greek Meatballs Unique?

Unlike Italian or Middle Eastern meatballs, Greek meatballs—known as Keftedes—are all about fresh herbs and light, vibrant flavors. They often include fresh mint, parsley, or dill, and are delicately seasoned with garlic and onion. The result? Juicy, aromatic bites that are perfect served hot or at room temperature.

A Bit of History

Greek meatballs have ancient roots, believed to be influenced by Ottoman cuisine but evolved through generations in Greece. Traditionally made in rural kitchens, Keftedes were a clever way to stretch meat with herbs, bread, and eggs—creating a satisfying dish that didn’t break the budget. Today, they remain a staple at Greek family gatherings and mezze spreads.

Perfect Pairings for Greek Meatballs

If you want to serve your meatballs the authentic Greek way, consider these accompaniments:

• Tzatziki sauce – a refreshing yogurt dip with cucumber, garlic, and dill.

• Greek salad – tomatoes, cucumbers, red onion, Kalamata olives, and feta cheese.

• Lemon potatoes – oven-roasted with olive oil, garlic, and lemon juice.

• Warm pita bread – to scoop up meatballs and sauce for a casual and comforting meal.

Tips for Extra Flavor

• Use day-old bread soaked in milk instead of breadcrumbs for more tender meatballs.

• Always chill the mixture before shaping—this helps them hold together better when frying.

• For a healthier version, bake them in the oven at 400°F (200°C) until golden brown.

Greek vs. Middle Eastern Meatballs

While they may look similar, Greek keftedes and Middle Eastern kofta differ significantly in flavor. Greek meatballs are typically lighter, seasoned with fresh herbs like mint and parsley, and sometimes even grated zucchini. In contrast, Middle Eastern versions tend to use warm spices like cumin, coriander, and cinnamon, giving them a deeper, more aromatic profile.

A Traditional Village Favorite

In many Greek villages, keftedes are a go-to dish for both everyday meals and festive occasions. They’re often served during family gatherings, Easter feasts, or summer garden lunches. Made with love and simple pantry staples, they reflect the heart of Greek home cooking—unpretentious, hearty, and full of flavor.

How to Serve Greek Meatballs

These meatballs are incredibly versatile and can be served in several delicious ways:

• With a bowl of creamy tzatziki and warm pita for dipping.

• Over a bed of lemon rice or orzo pasta with a drizzle of olive oil.

• As part of a mezze platter with olives, feta, roasted peppers, and grape leaves.

• Or simply with a crisp Greek salad and a glass of chilled white wine.

Authentic Greek Meatballs Recipe: A Taste of the Mediterranean Summer

---

• Author: rodrigo Stone
• Total Time: 35 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

These Authentic Greek Meatballs, or Keftedes, are a beloved staple of Greek cuisine—juicy, herb-packed, and full of flavor. Traditionally made with ground meat, fresh herbs, and a touch of garlic, they’re ideal for summer gatherings or served as part of a mezze spread. Light, tender, and perfectly crisp on the outside, they pair wonderfully with tzatziki and a fresh Greek salad.

---

Ingredients

Scale 1x2x3x

• 500g (1 lb) ground beef or lamb

• 1 small onion, grated

• 2 cloves garlic, minced

• 1/2 cup fresh parsley, finely chopped

• 1/4 cup fresh mint leaves, chopped

• 1 egg

• 2 slices day-old bread, soaked in milk and squeezed dry

• 1 tsp dried oregano

• Salt and black pepper, to taste

• Olive oil, for frying

---

Instructions

• In a large bowl, combine the ground meat, grated onion, garlic, parsley, mint, egg, soaked bread, oregano, salt, and pepper.

• Mix gently until all ingredients are fully combined—avoid overmixing to keep the meatballs tender.

• Cover the bowl and chill in the refrigerator for 30 minutes to firm up the mixture.

• Roll the mixture into walnut-sized balls.

• Heat olive oil in a skillet over medium heat. Fry the meatballs in batches, turning to brown all sides, for about 8–10 minutes or until cooked through.

• Drain on paper towels and serve hot or at room temperature with tzatziki and lemon wedges.

Notes

For extra flavor, try mixing beef and lamb together. You can also bake the meatballs in a 400°F (200°C) oven for 20 minutes for a lighter version. These meatballs are great in wraps, over rice, or added to a mezze platter with olives, feta, and grilled veggies.

• Prep Time: 15 minutes
• Cook Time: 20 minutes