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A close-up view of five Greek Meatballs resting on a bed of homemade tzatziki sauce surrounded by a cucumber salad, crumbled feta cheese, olives, red onion, and pita triangles.

Authentic Keftedes (Greek Meatballs)

Course: Appetizer / Entree
Cuisine: Greek
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 310kcal
Author: Kris Longwell
Experience the ultimate Mediterranean comfort food with these traditional Keftedes. These Greek meatballs are perfectly seasoned with fresh herbs and pan-fried to golden-brown perfection, resulting in a crispy exterior and an incredibly juicy center. Serve them with cool tzatziki and fresh lemon for a restaurant-quality meal right at home.
Print Recipe

Equipment

  • 1 large (12") sturdy skillet or pan for frying

Ingredients

  • 2 slices white bread crusts removed and torn into pieces, let sit out for 30 minutes (or longer)
  • ¼ cup whole milk
  • 1 lb ground beef 92% lean
  • ½ lb ground lamb see NOTES
  • 1 red onion grated, about ½ cup, see NOTES
  • 3 cloves garlic minced
  • 1 large egg
  • ½ cup Italian parsley chopped, plus extra for garnish
  • 2 tablespoon fresh mint chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper
  • ½ cup all-purpose flour
  • Vegetable oil for frying
  • lemon wedges for garnish
  • coarse sea salt for serving
  • tzatziki sauce for serving

Instructions

  • Place the bread in a bowl and pour the milk over it. Toss the bread in the milk. Allow the bread to absorb the milk for about 5 minutes. Use your fingers to press and squeeze the bread. Place it in a large bowl.
    2 slices white bread, ¼ cup whole milk
  • To the soaked bread, add the beef, lamb, grated onion, garlic, egg, parsley, mint, oregano, cumin, vinegar, oil, salt, and pepper. Use your hands to mix everything until evenly combined. Cover with plastic wrap and chill for at least 1 hour.
    1 lb ground beef, ½ lb ground lamb, 1 red onion, 3 cloves garlic, 1 large egg, ½ cup Italian parsley, 2 tablespoon fresh mint, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 tablespoon red wine vinegar, 1 tablespoon extra-virgin olive oil, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
  • Roll the mixture into golf ball-sized balls (about 1½-inch thick). You should have about 20 meatballs.
  • Spread the flour on a platter or plate. Roll the meatballs in the flour, shaking off excess.
    ½ cup all-purpose flour
  • Add the oil to your skillet about halfway up (don't overfill it!). Heat the oil until shimmering (about 350°F).
    Vegetable oil
  • Working in batches, carefully add the meatballs to the hot oil. Don't overcrowd the pan. Fry for about 7 minutes, stirring occasionally, until they are dark brown and crispy on the outside. Place on a plate lined with paper towels. Repeat with the remaining meatballs.
  • Serve at once with lemon wedges, and garnish with chopped parsley and sprinkled with coarse sea salt. If desired, have plenty of tzatziki sauce on the side. See NOTES for serving suggestions.
    lemon wedges, coarse sea salt, tzatziki sauce

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The Meat Blend: Using a mix of ground beef and lamb provides the most authentic Greek flavor profile. If you prefer a milder taste or cannot find lamb, you can substitute it with more ground beef or ground pork.
  • Grate the Onion: Use the large holes of a box grater for the red onion. It is essential to include all the juices that collect while grating, as this liquid acts as a natural tenderizer and keeps the meatballs incredibly moist.
  • Frying Technique: Use just enough oil to reach halfway up the sides of the meatballs (shallow frying) rather than deep frying. Always cook in batches to avoid overcrowding the pan; if the pan is too full, the temperature will drop, and the meatballs will steam instead of getting that signature crispy crust.
  • Serving Suggestions: For the best experience, serve these hot with a side of creamy homemade tzatziki, fresh lemon wedges, and warm pita bread. They also pair beautifully with a traditional Greek salad (chopped cucumber, tomatoes, red onion, Italian parsley, red wine vinegar, olive oil, and a pinch of salt and pepper). 

Nutrition

Calories: 310kcal | Carbohydrates: 12g | Protein: 17g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 536mg | Potassium: 313mg | Fiber: 1g | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 3mg