Greek Meatballs
Enjoy the charm of home cooking with our Greek meatballs recipe. They are flavoured with chopped herbs, lemon zest, and soft pockets of white cheese. Once sautéed, they develop a striking golden crust, while the inside stays soft and juicy. Serve them for dinner, bring them along for lunch, or even tuck them into a sandwich with your favourite extras.
Ingredients
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3 tbsp
Bread crumbs
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100 ml
Milk
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300 g
Minced beef steaks (about 6 % fat)
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½ tsp
Coarse salt
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1
Egg
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2
Garlic cloves (finely chopped)
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2 tbsp
Lemons finely grated zest
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2 tbsp
Fresh oregano leaves chopped
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Pinch freshly ground pepper
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2 tbsp
Olive oil
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Instructions
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Step 5
Recommended information
Serving suggestion
Soak breadcrumbs for juicier meatballs
Soaking breadcrumbs in milk for a few minutes softens them and helps the meat hold onto moisture as it cooks. The result is tender meatballs that stay juicy instead of drying out in the pan.
Prevent sticky meatballs
There are a few ways to prevent sticky meatballs. Wetting your hands with cold water or olive oil before shaping helps stop the mixture from sticking to your palms. If the mixture feels too soft, chill it for 15–20 minutes first. Mix everything gently, and if it still seems too wet, add a small spoonful of breadcrumbs to firm it up slightly.
Prepare Greek meatballs ahead of time
Shape the meatballs ahead of time and store them in the fridge, uncooked, for up to 24 hours. It is a convenient way to stay one step ahead, especially if you want everything ready to go before mealtime. When you are ready to cook, just follow the recipe as usual.
Questions about Greek meatballs
Take a look at our questions and answers about Greek meatballs below so you know exactly how to prepare, store, and enjoy them.
What are Greek meatballs?
Greek meatballs, or keftedes, are a staple in traditional Greek cooking. They are usually made with minced beef or lamb, breadcrumbs, egg, and a mix of herbs like mint and oregano. Garlic, onion, and sometimes lemon zest or white cheese are added for extra flavour. The meatballs are typically shaped into small rounds or ovals, and then pan-fried until golden.
How do I store and reheat Greek meatballs?
Store leftover Greek meatballs by letting them cool completely, then place them in an airtight container in the fridge for up to 3 days. When it is time to reheat, warm them in a pan over medium heat with a splash of water or olive oil, turning them occasionally until heated through. You can also reheat them in the oven at 160 °C (fan-assisted) for about 10–15 minutes.
Can I bake these meatballs instead of frying?
Yes, you can bake the meatballs by placing them on a baking tray lined with parchment paper and brushing lightly with olive oil. Bake in a preheated oven at 200 °C (fan-assisted) for about 20–25 minutes, turning them halfway through to get colour on all sides. The texture will be a bit drier on the outside and less crisp compared to pan-frying, but the inside will stay just as juicy and delicious.
Can I use a different type of minced meat?
Absolutely! You can use lamb, pork, or a mix of meats if you prefer. Lamb gives a deeper, slightly earthy flavour, while pork makes the texture a bit softer. A beef and pork mix works perfectly, too. Just keep the fat content in mind; leaner meat may lead to a drier texture, so adjust with olive oil or breadcrumbs if needed.
Try our juicy and tender Greek meatballs
These Greek meatballs are so mouth-wateringly juicy and tender that once you take the first bite, the next bite is not far behind. The reason is a classic combination of breadcrumbs, milk, and egg. The breadcrumbs soak up the milk and create a soft, pillowy texture, and the egg holds everything in place as the meatballs cook.
Once sautéed, the outside turns golden brown, with a soft centre that stays full of moisture. That is why our Greek meatballs stay tender and juicy, and that is why you want to keep making them!
With white cheese and exciting herbs
Greek meatballs come alive with the right kind of ingredients and the right kind of seasoning. The white cheese contributes a salty, creamy note that melts slightly as the meatballs cook, creating soft pockets throughout the centre. White cheese is often found in Mediterranean cooking, and here it completes the irresistible soft meatball texture.
Oregano offers a warm, peppery aroma that deepens as it hits the heat, while mint steps in with a cool, almost sharp punch. The lemon zest is not as pronounced, but it brings sparks of citrus that lighten the overall flavour and leave a clean finish. While these ingredients may seem simple, they add crucial nuances that help shape these meatballs into the best Greek-inspired kind.
Serve with classic Greek sides
Although these delightful Greek meatballs are delicious on their own, they do like some company on the plate. Serve them with a big spoonful of tzatziki, lemony roasted potatoes, or a Greek salad loaded with olives and tomatoes. Warm pita works well, too, especially for wrapping around the meatballs. After all, a Greek dinner table can contain plenty of different mains and sides, so go explore your new favourite cuisine.
A Mediterranean delight for any occasion
Greek meatballs, or keftedes in Greece, have been passed around tables for generations. You will find them served at family dinners, tucked into mezze spreads, or handed over straight from the frying pan. There is no one set way keftedes must appear, but the idea stays the same: seasoned meat shaped by hand, cooked until golden, and shared with loved ones.
After spending time with these Greek flavours, it might be time for a new stop on the map. Try our spinach ricotta ravioli for a taste of Italy, smørrebrød for a bite of Denmark, paella with prawns for a sunny trip to Spain, or yakiniku for an aromatic journey to Japan.
Creative twists to make it your own
Our recipe for Greek meatballs welcomes creativity. Parsley works well in the mix if you want something grassy and peppery, either alongside or instead of mint and oregano. Finely chopped onion offers sweetness and a bit of texture, while chopped olives bring a salty bite.
Seasonings are another place to play. For example, ground cumin provides a nutty, earthy flavour, while a pinch of cinnamon, with its soft, woody aroma, steers the flavours into a sweeter direction. Sweet paprika is mild and peppery, with a smoky note that deepens as it cooks. Dried chilli flakes step in with a sharp, clean heat that builds slowly and leaves a slight tingle.
