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4.8 from 63 votes

Easy Greek Meatballs Recipe (Keftedes)

Keftedes are Greek meatballs that are juicy, delicious and easy to make. Serve them with some pita, salad and tzatziki for a complete Mediterranean meal!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 570 kcal
Course: Main Course , Appetizer
Cuisine: Mediterranean

Ingredients

  • 1 lb ground beef 90% lean
  • 1/2 lb ground lamb
  • 2 tbsp bread crumbs
  • 1 onion grated
  • 5 cloves garlic minced
  • 1 egg
  • 1 tbsp dried mint
  • 1 tsp dried thyme
  • 1/2 tsp paprika
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 1/2 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp olive oil for cooking

Instructions

    Cup of Yum
  1. Place the ground beef and lamb in the bowl of a food processor. Pulse a few times so they're combined. 
  2. Add in bread crumbs, onion and garlic. Pulse again for a couple of times. 
  3. Add in the egg, dried mint, thyme, paprika, lemon juice, lemon zest, cumin, cinnamon, salt and pepper. Pulse for about 30 seconds until all the ingredients are perfectly combined. 
  4. Shape the meatballs using an ice cream or cookie scoop and place them on a baking sheet. If the mixture is too sticky, wet your hands and then shape them. 
  5. In a large pan, heat the olive oil and place the meatballs to cook. 
  6. Cook the meatballs for about 10 minutes and stir them a couple of times to make sure they're brown on all sides and cook evenly. 
  7. Serve with pita, Greek salad and tzatziki sauce. 

Notes

  • You can use 1 1/2 lb ground lamb instead of beef. 
  • Baked Greek meatballs: Preheat the oven to 375F and line a baking sheet with aluminum foil. Place the meatballs on the baking sheet and bake for 20-25 minutes until they are brown and fully cooked. 
  • To make tender meatballs that are not dry, grate the onion and add it directly to the beef and lamb mixture. The juice of grated onion gives moisture to the meatballs.
  • Use a cookie or ice cream scoop to ensure evenly shaped and portioned meatballs.
  • If you don't use a food processor on hand, make sure you mix the ingredients very well in a large bowl using your hands.
  • If dried mint is not available, use two tablespoons of fresh chopped mint.
  • When cooking the meatballs in a pan, make sure you don't overcrowd the pan. Overcrowding the pan will cause the meatballs not to cook evenly.

Nutrition Information

Calories 570kcal (29%) Carbohydrates 9g (3%) Protein 32g (64%) Fat 45g (69%) Saturated Fat 16g (80%) Cholesterol 163mg (54%) Sodium 748mg (31%) Potassium 526mg (15%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 102IU (2%) Vitamin C 7mg (8%) Calcium 81mg (8%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 570

% Daily Value*

Calories 570kcal 29%
Carbohydrates 9g 3%
Protein 32g 64%
Fat 45g 69%
Saturated Fat 16g 80%
Cholesterol 163mg 54%
Sodium 748mg 31%
Potassium 526mg 11%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 102IU 2%
Vitamin C 7mg 8%
Calcium 81mg 8%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.