Greek meatballs
There’s something magical about Greek meatballs—the way the oregano and lemon zing wake up the kitchen, even on a sleepy Tuesday. I remember my aunt’s kitchen blossoming with herbs the moment she opened the container of dried oregano; the air smelled like sunshine and a hint of sea breeze. This Greek Meatballs Recipe is my version of that memory—soft, juicy meatballs with a bright herb blend, a little feta surprise tucked inside, and a glaze that makes the edge crackle just enough. It’s incredibly forgiving, too: you can bake them for a hands-off night, or fry a few for a Sunday brunch bite. It’s not trying to be fancy—just big, comforting flavor that tastes like a family gathering. I’ve made this countless times and it never fails to bring people to the table with smiles. The scent alone brings everyone to the kitchen, and I swear the lemon notes make the whole room feel lighter. Grab a cup of coffee, friend, and let’s get these Greek meatballs on your table.
What is Greek meatballs?
Greek meatballs, or keftedes, are little bundles of bright, herb-forward flavor that hail from the serious business of keeping things simple and delicious. Think of them as tender meatballs infused with onion, garlic, oregano, mint, parsley, and lemon zest, bound with breadcrumbs or bulgur and a touch of milk or yogurt to keep them super moist. They’re essentially Greek comfort food—versatile enough to fry in a skillet, bake on a sheet pan, or even simmer gently in a pot of tomato sauce. The namesake ingredient is the fresh, sunny herbs and citrus that wake up every bite. My version keeps that spirit intact while adding a playful feta swirl inside, so every meatball gives you a little tangy surprise. Serve with tzatziki, pita, and a big Cucumber Salad, and you’ve got a complete Greek-meets-home-cooking moment that’s perfect for weeknights or a casual weekend feast.
Why you’ll love this recipe?
What I love most about these Greek meatballs is how they manage to feel both cozy and bright at the same time. • Flavor: The meat is juicy and savory, the herbs loosen the jaw-clench of a plain beef patty, and the lemon zest brightens every bite. The feta swirl inside adds a gentle, creamy tang that keeps things interesting without turning into a cheese overload. • Simplicity: You’ll feel like a pro in no time thanks to a straightforward method—no fancy equipment required, just a bowl, your hands, and a hot pan. • Cost-efficiency: Ground meat, onion, garlic, herbs, and a little feta go far, especially when you stretch a batch to feed a crowd. • Versatility: They’re fantastic as a weeknight dinner with a tomato-based sauce, tucked into warm pitas for lunch, or plated as a starter at a casual dinner party. And yes, my kids actually ask for seconds. The aroma says “home” before the first bite, and the texture says “comfort.” If you’ve ever wished for a reliable, soulful dish that still feels elevated, this is it. If you love Greek flavors and crave something that’s easy to tweak, this recipe becomes a real kitchen companion that you’ll reach for again and again.
How do I make Greek Meatballs?
Quick Overview
Here’s the quick version: soak breadcrumbs in milk, whisk together onion, garlic, herbs, and zest, then fold into lightly seasoned ground meat. If you’re feeling fancy, tuck a small cheese filling inside each meatball. Roll into rounds, bake until just browned and juicy, and glaze with a lemon-honey finish. It’s a simple method that yields deeply flavorful, perfectly tender Greek meatballs with minimal mess and maximum flavor. You’ll appreciate how easily this comes together on a busy weeknight, and how nicely the flavors stack up against a simple yogurt-dill sauce or a bright tomato sauce for a different vibe. Trust me, this is the kind of recipe that becomes a go-to when you want something comforting and a little exciting at the same time.
Ingredients
For the Main Batter:
– 1 lb (450 g) ground beef or lamb, or a 50/50 mix for extra moisture
– 1/2 cup breadcrumbs or fine bulgur, preferably fresh to soak up a bit of milk
– 1/4 cup whole milk or almond milk, warmed slightly
– 1 small onion, grated or very finely minced
– 2 garlic cloves, minced
– 2 tbsp chopped fresh parsley
– 1 tsp dried oregano (or 2 tsp fresh, finely chopped)
– 1/2 tsp dried mint (or 1 tbsp fresh mint, chopped)
– Zest of 1 lemon
– 1 large egg
– 1 tsp kosher salt, 1/2 tsp Black Pepper
– 1–2 tbsp olive oil (for mixing and cooking if you want extra sheen)
For the Filling:
– 1/2 cup feta, crumbled (optional but delicious)
– 1 tbsp chopped fresh dill or 1/2 tsp dried dill
– 1/2 tsp lemon zest
– A pinch of Black Pepper
For the Glaze:
– 2 tbsp Olive Oil
– 1 tbsp lemon juice
– 1 tsp honey or 1/2 tsp sugar (adjust to taste)
– Pinch of salt and a little chili flake (optional for a gentle kick)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment or a silicone mat. If you’re pan-searing, heat a skillet with a little olive oil over medium-high heat. Either method works beautifully for Greek meatballs; the bake method is my go-to on busy nights because it’s nearly foolproof.
Step 2: Mix Dry Ingredients
In a small bowl, combine the breadcrumbs or bulgur with the warm milk. Let it sit for 5 minutes so the grains soften and swell. This is the secret to a moist, tender meatball—no dry bites here. If you’re using almond milk, it adds a gentle sweetness that works nicely with the feta swirl.
Step 3: Mix Wet Ingredients
In a larger mixing bowl, whisk together the grated onion, minced garlic, parsley, oregano, mint, lemon zest, egg, salt, and pepper. The aromatics should smell bright and fresh—this is the foundation of your Greek meatballs’ personality. If you want a more pronounced onion bite, grate the onion a little finer and keep it cold so it doesn’t release too much moisture too early.
Step 4: Combine
Add the soaked crumbs to the bowl with the wet aromatics, then fold in the ground meat. Use your hands and mix just until combined. You’re aiming for cohesion without overworking the meat; that keeps the texture tender rather than dense. If you’re not using the feta filling, you can whisk in a tablespoon of extra-virgin olive oil for sheen.
Step 5: Prepare Filling
If you’re dolloping feta into the center, whisk together the feta, dill, lemon zest, and a pinch of pepper. Scoop small portions of the meat mixture, flatten in your palm, place a teaspoon of feta filling in the center, and gently enclose it, rolling back into a neat ball. Chill the filling-coated meatballs for 10–15 minutes if you have the time; it helps keep the cheese tidy during baking.
Step 6: Layer & Swirl
If you’re not using filling, you can simply roll small portions into round meatballs about 1.5 inches in diameter. For a swirl effect, you can flatten the meatball into a tiny disk, spread a thin line of feta along the center, and pinch the sides to seal, then gently roll to perfect a seam-free sphere. The goal is even cooking and a pretty, appetizing pattern when baked.
Step 7: Bake
Place the meatballs on the prepared sheet pan, making sure they have a bit of space between them. Bake for 18–22 minutes, until the internal temperature hits 160–165°F (71–74°C) and the outsides are lightly browned. If you prefer extra crisp edges, give them a quick broil for 1–2 minutes at the end—but watch closely so they don’t burn.
Step 8: Cool & Glaze
While the meatballs rest briefly, whisk together the glaze ingredients. Brush or drizzle the glaze over the hot meatballs so it clings and adds a glossy finish. The lemon-honey glaze gives a gentle sweetness with a bright finish, nothing too heavy. If you’re serving them with tzatziki or yogurt sauce, you can skip glaze for a purer Greek flavor or keep part of the glaze for a dipping option.
Step 9: Slice & Serve
Let them rest for a few minutes, then plate with a swirl of tzatziki, a cucumber-dill salad, and warm pita or crusty bread. If you’re serving as a main course, a simple tomato-olive rice or lemony orzo salad is perfect as a bright counterpoint. For a party spread, keep the glaze brushed on for a glossy finish and arrange with lemon wedges and herbs for a fresh, vibrant look. These Greek meatballs are best enjoyed warm, but they still taste lovely at room temperature—the holiday of flavor in your own kitchen continues even as the bowls wind down.
What to Serve It With
These Greek meatballs shine with bright, cool counterpoints and hearty sides. Here are a few ideas organized by occasion:
For Breakfast: Warm Greek meatballs tucked into a soft pita with a spoon of yogurt, cucumber, and mint makes a surprising and satisfying morning option. Add a fried egg on top for a brunch-appropriate plate, or crumble into a yogurt bowl with crunchy granola for a savory-sweet twist.
For Brunch: Serve as bite-size skewers with a zingy dill-yogurt dip, citrus zest on the side, and a light arugula salad. It’s the kind of dish people hover around, debating sauces and textures while the coffee steams in the background.
As Dinner: Pair with a lemony orzo salad, a tomato-basil sauce, or a garlicky spinach sauté. A simple cucumber-dill yogurt sauce elevates everything, while a cucumber-tomato salad keeps the plate fresh and balanced. You can also nestle the meatballs into a pita for a Greek-style meatball sandwich, which my family devours with gusto.
For Cozy Snacks: Think warm, soft pita triangles brushed with olive oil, a bowl of tzatziki, and a few meatball halves for easy dipping. It’s a crowd favorite for game nights or casual gatherings. My mom used to set out a platter like this, and the house would fill with laughter and stories as the meatballs disappeared.
In short: these Greek meatballs adapt to your mood. They’re sturdy enough to stand up to a simple salad but fancy enough to feel special when you want something a little celebratory. The feta swirl gives them a personality that’s distinctly Greek, while the lemon and herbs keep things bright and comforting. It’s a balance I keep chasing in my kitchen, and it never fails to deliver a table full of happy faces.
Top Tips for Perfecting Your Greek Meatballs
Here are some tricks I’ve learned along the way, organized to help you tackle this dish like a pro:
Zucchini Prep: I sometimes grate a small zucchini and wring out the moisture before mixing it in. It adds moisture without making the meatballs soggy, but you can skip it if you’re after a leaner texture. If you do use zucchini, pat it dry and measure about 1/3 cup to avoid thinning the mixture. I learned this trick after years of over-dry meatballs and then discovering a splash of vegetable moisture can save the day.
Mixing Advice: Gentle is best. Overworking the mixture makes the meat tough. Use just enough mixing to bring everything together and keep the texture light. If you want tighter balls for dipping, you can add a touch more breadcrumbs, but test a small patty in the pan to check for moisture before shaping the entire batch.
Swirl Customization: The feta swirl is optional but fun. If you’re making a pattern, space the cheese evenly and seal well so the filling doesn’t ooze out. For a more dramatic look, make the meatballs slightly larger and press the cheese into the center in a long line, then wrap the meat around to encase it fully.
Ingredient Swaps: Ground turkey or chicken can work for a lighter version, but you’ll get less richness. If you’re avoiding dairy, use dairy-free feta or omit the filling entirely. Breadcrumbs can be replaced with crushed crackers or cooked quinoa for different textures, though you may need to adjust the milk quantity to maintain moisture. A dash of olive oil in the meat mixture helps with tenderness.
Baking Tips: Oven positioning matters—middle rack is ideal for even browning. If your oven runs hot, check at 15 minutes and use a meat thermometer to ensure you hit 160–165°F (71–74°C). If you’re browning on the stovetop first, you can finish them in the oven to finish cooking through without burning the exterior.
Glaze Variations: The lemon-honey glaze is gentle, but you can swap in a garlic-lemon yogurt glaze or a simple olive oil-lemon drizzle if you prefer something lighter. Brush on while the meatballs are warm so the glaze clings naturally, then serve.
These tips come from years of tweaking, tasting, and listening to family dinners. The best part is you can adapt almost any step to fit your kitchen and your schedule. The moment you feel confident shaping and baking these Greek meatballs, you’ll see how easy it is to put a comforting, crowd-pleasing meal on the table in a flash.
Storing and Reheating Tips
Make-ahead magic is real here. If you want leftovers that still taste fantastic, do these things:
Room Temperature: Greek meatballs are best within two hours of cooking. If it’s warm in your house, refrigerate sooner. They’ll still be delicious, but you’ll notice a slight shift in texture if left too long at room temperature.
Refrigerator Storage: Store cooled meatballs in an airtight container for up to 3–4 days. If you’ve prepared a sauce to go with them, keep the sauce separate to preserve the meatball texture and taste.
Freezer Instructions: Freeze cooked meatballs on a sheet tray until solid, then transfer to a freezer-safe bag or container for up to 2–3 months. Thaw in the fridge overnight, reheat gently on the stove or in a 325°F (165°C) oven until warmed through. I actually love the way the flavors deepen after freezing—they taste like a memory you can revisit any weeknight.
Glaze Timing Advice: If you’re freezing, skip the glaze and finish with a fresh glaze after reheating. This keeps the outside from becoming tacky or clumping together. If you’re serving cold or at room temperature, a light drizzle of olive oil and lemon juice can substitute for the glaze for a brighter, less sweet finish.
Storage is all about maintaining moisture and brightness. Your Greek meatballs will reward you with tender interiors and a crisp, flavorful crust when you handle them with patience and a light touch.
Frequently Asked Questions
Final Thoughts
There’s a reason these Greek meatballs have earned a regular spot in my kitchen rotation: they’re forgiving, flavorful, and incredibly satisfying. The herb-forward profile—parsley, oregano, mint—delivers a Mediterranean brightness that never feels heavy, even when you pair them with a hearty orzotto or a tomato sauce. The feta swirl is a tiny flourish, but it makes a big impression—it’s the kind of detail that makes guests lean in and ask, “What’s that little burst of tang?” My kids beg for seconds, my partner grins at the lemony glaze, and I finally understand why family recipes like this have a life beyond the dinner table: they carry stories, memories, and a shared warmth that’s hard to put into words. If you loved this, you might also enjoy my recipes for lemon-dill roasted chicken, or a bright Greek-style eggplant bake that echoes those same flavors with roasted vegetables. Happy baking! Can’t wait to hear how yours turns out — drop a note in the comments with your favorite tweaks and kitchen hacks.
Greek Meatballs
Ingredients
Main Ingredients
- 0.45 lb ground lamb
- 0.45 lb ground beef
- 0.5 cup breadcrumbs fresh
- 0.25 cup milk
- 1 large egg lightly beaten
- 2 cloves garlic minced
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh mint chopped
- 0.5 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp olive oil for cooking
Instructions
Preparation Steps
- In a large bowl, combine the ground lamb, ground beef, breadcrumbs, milk, beaten egg, minced garlic, chopped parsley, chopped mint, dried oregano, salt, and pepper. Mix gently with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
- Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.
- Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through. You may need to adjust the heat to prevent burning.
- Remove the meatballs from the skillet and place them on a plate lined with paper towels to drain any excess grease. Serve hot.
