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)
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.
Notes
- Add crumbled feta to the meat mixture for extra flavor.
- Use ground turkey or chicken for a lighter version.
- Toss cooked meatballs with lemon juice and herbs for extra brightness.
- Can be served as a main, appetizer, or in wraps.
- Freeze cooked or uncooked for up to 3 months.
Nutrition
- Serving Size: 4 meatballs
- Calories: 220
- Sugar: 1g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg
