Name: Easy Greek Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1 lb ground beef, lamb, or a mix of both; 1/2 cup onion, grated or finely chopped; 2 cloves garlic, minced; 1 egg; 1/4 cup fresh parsley, chopped; 1 tsp dried oregano; 1/2 cup breadcrumbs; 1/4 cup milk (for soaking breadcrumbs); 1 tsp lemon zest; Salt and black pepper to taste; 2–3 tbsp olive oil (for frying or baking)

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Easy Greek Meatballs, also known as keftedes, are juicy, flavorful bites made with ground meat, fresh herbs, garlic, and a hint of lemon. I love making these when I want something quick, Mediterranean-inspired, and perfect for pairing with a fresh salad, warm pita, or creamy tzatziki.

Why You’ll Love This Recipe

I love this recipe because it’s fast, simple, and packed with flavor. The meatballs are crisp on the outside, tender on the inside, and filled with fresh parsley, oregano, and a little onion for depth. Whether I’m making them as an appetizer, part of a mezze platter, or for dinner with rice and veggies, they always come out delicious and satisfying. Easy Greek Meatballs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef, lamb, or a mix of both
Onion, grated or finely chopped
Garlic, minced
Egg
Fresh parsley, chopped
Dried oregano
Breadcrumbs
Milk (to soak the breadcrumbs)
Lemon zest
Salt and black pepper
Olive oil (for frying or baking)

Directions

I soak the breadcrumbs in milk for a few minutes to soften them, then squeeze out any excess.
In a large bowl, I mix together the ground meat, soaked breadcrumbs, onion, garlic, egg, parsley, oregano, lemon zest, salt, and pepper until fully combined.
I form the mixture into small meatballs, about the size of a golf ball.
I heat olive oil in a skillet over medium heat and cook the meatballs in batches, turning until browned and cooked through (about 8–10 minutes total).
Alternatively, I bake them at 400°F (200°C) for about 20 minutes, flipping halfway through.

Servings and timing

This recipe makes about 20–24 meatballs, depending on size, and takes around 30 minutes total. It’s great for a quick weeknight dinner or to serve at parties.

Variations

I sometimes add crumbled feta to the meat mixture for a cheesy twist.
For a lighter version, I use ground turkey or chicken.
I serve them with tzatziki, hummus, or a lemony yogurt dip.
I make them into larger patties and serve them in pita for Greek-style burgers.
I toss them with lemon juice and fresh herbs after cooking for extra brightness.

storage/reheating

I store leftovers in the fridge for up to 4 days in an airtight container. To reheat, I warm them in a skillet or in the oven at 350°F until heated through. They also freeze well—I just thaw overnight and reheat as needed. Easy Greek Meatballs

FAQs

Can I bake these instead of frying?

Yes, I often bake them at 400°F for about 20 minutes. It’s easier and still gives them a nice golden color.

What’s the best meat to use?

I like a mix of ground beef and lamb for authentic flavor, but using just one works fine too.

Can I make them ahead of time?

Absolutely. I prep and shape the meatballs in advance and refrigerate them until I’m ready to cook.

What can I serve them with?

I serve them with rice, roasted potatoes, salad, pita bread, or inside wraps with tzatziki and tomatoes.

Can I freeze Greek meatballs?

Yes, I freeze them cooked or uncooked in a single layer, then transfer to a bag. They keep well for up to 3 months.

Conclusion

Easy Greek Meatballs are one of my favorite go-to recipes when I want something simple, flavorful, and versatile. Whether I’m cooking for family, friends, or just prepping ahead for the week, these juicy keftedes always hit the spot. With fresh herbs, bold flavor, and endless ways to serve them, this is a dish I keep coming back to again and again.

Easy Greek Meatballs

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Author: Olivia
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 20–24 meatballs
Category: Appetizer
Method: Frying or Baking
Cuisine: Greek
Diet: Halal

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Description

Easy Greek Meatballs (keftedes) are juicy, flavorful bites made with ground meat, fresh herbs, garlic, and lemon zest. Perfect as an appetizer, main dish, or part of a mezze platter, they’re quick to make and always satisfying.

Ingredients

1 lb ground beef, lamb, or a mix of both
1/2 cup onion, grated or finely chopped
2 cloves garlic, minced
1 egg
1/4 cup fresh parsley, chopped
1 tsp dried oregano
1/2 cup breadcrumbs
1/4 cup milk (for soaking breadcrumbs)
1 tsp lemon zest
Salt and black pepper to taste
2–3 tbsp olive oil (for frying or baking)

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Instructions

Soak the breadcrumbs in milk for a few minutes, then squeeze out excess moisture.
In a large bowl, mix together ground meat, soaked breadcrumbs, onion, garlic, egg, parsley, oregano, lemon zest, salt, and pepper until well combined.
Form the mixture into small meatballs, about the size of a golf ball.
Heat olive oil in a skillet over medium heat and cook the meatballs in batches, turning to brown all sides, about 8–10 minutes total.
Alternatively, bake the meatballs at 400°F (200°C) for 20 minutes, flipping halfway through.
Serve warm with tzatziki, pita, rice, or salad.