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Delish Greek Meatballs Made Easy

Delish Greek Meatballs Made Easy

Juicy Greek-style meatballs (keftedes) flavored with fresh herbs, lemon zest, and warm spices. Baked for an easy weeknight dinner and perfect with tzatziki, pita, or a crisp salad.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 0.75 lb ground beef 80 to 85% lean
  • 0.5 lb ground lamb
  • 0.5 cup plain breadcrumbs
  • 0.25 cup milk
  • 1 egg large
  • 0.5 cup yellow onion finely grated
  • 3 clove garlic finely minced
  • 0.25 cup fresh parsley chopped
  • 0.125 cup fresh mint chopped
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp lemon zest finely grated
  • 1.25 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 0.5 cup feta cheese crumbled, optional
  • 2 tbsp olive oil for brushing or pan-frying

Instructions

Preparation Steps

  • Preheat oven to 425°F. Line a rimmed baking sheet with parchment or lightly oil it.
  • In a small bowl, stir breadcrumbs and milk together and let soak for 5 minutes.
  • In a large bowl, combine ground beef, ground lamb, grated onion, garlic, parsley, mint, oregano, cumin, lemon zest, salt, pepper, and egg.
  • Add the soaked breadcrumbs to the meat mixture. Mix gently with your hands until just combined. If using, fold in the crumbled feta.
  • Chill the mixture for 10 minutes to firm up for easier shaping.
  • Scoop about 1.5 tbsp per meatball and roll into 1 to 1.25 inch balls. Arrange on the prepared baking sheet and brush or drizzle lightly with olive oil.
  • Bake for 12 to 15 minutes, or until browned and the center reaches 160°F. For extra color, broil for 1 to 2 minutes at the end.
  • Rest for 5 minutes. Serve warm with lemon wedges, tzatziki, warm pita, or a simple Greek salad.

Notes

For pan-frying, heat 2 tbsp olive oil in a large skillet over medium-high and cook meatballs in batches, turning until browned and cooked through, 8 to 10 minutes. Leftovers keep refrigerated for up to 3 days and freeze well for 2 months.