Greek Meatballs (Keftedes)

By: Diana Published on May 21, 2026

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These Greek meatballs, or keftedes, are juicy, garlicky, and packed with fresh mint, parsley, and oregano. They’re pan-fried until golden brown with tender, flavorful centers, then served hot with cool tzatziki, warm pita, lemon wedges, and a crisp Greek salad.

six Greek meatballs, Keftedes, in a bowl with tzatziki sauce and Greek salad.

The Secret to Juicy, Tender Greek Meatballs

I’m not a fan of dry meatballs, and lean ground beef can go that way quickly if there isn’t enough moisture in the mix. For this recipe, grated onion is my move.

I add it straight to the bowl with all of its juices, and that’s what makes these meatballs so good. The mixture looks a little soft at first, but the breadcrumbs soak everything up as it sits for a few minutes, and the meatballs cook up tender, juicy, and full of flavor.

I usually skip the flour coating because they still brown beautifully in just a tablespoon of light olive oil. It’s simple, less messy, and exactly the kind of skillet dinner that feels easy but tastes special.

What Are Keftedes?

Keftedes are a type of Greek meatball, usually made with ground meat, onion, garlic, herbs, breadcrumbs, and an egg. They’re pan-fried and served as an appetizer or main meal paired with tzatziki, pita, salad, rice, or potatoes.

Why This Version Works for a Weeknight

I’ve simplified the traditional keftedes recipe a bit to make it easy and practical, but still deliciously flavorful.

I use just 1 pound of ground beef (it’s economical).
I use breadcrumbs rather than milk-soaked bread, and I usually skip the flour coating (it’s faster to prep).
Simple ingredients like fresh parsley, fresh mint, garlic, and dried oregano bring the flavors of Greece without overdoing it (the whole family will love it!).

Key Ingredients

a pound of ground beef on a counter next to a bunch of fresh herbs, two garlic cloves, a cup of breadcrumbs, an egg, an onion, and seasonings.

Complete list of ingredients and amounts can be found in the recipe card below.

Lean Beef: Use 90 percent lean ground beef in this recipe. It keeps the meatballs lighter, and the grated onion makes up for the moisture that comes from fattier meat.
Yellow Onion: Grate it instead of chopping. Grated onion blends into the meat, seasons the meatballs evenly, and keeps them juicy. Use the smaller holes on a box grater and grate the onion right over the bowl of the meatball mixture so that the juices get in there too.
Breadcrumbs: They absorb the onion juices and help hold the meatballs together. Regular plain breadcrumbs work best, but you can use panko breadcrumbs if that’s what you have in the pantry. I’ve also made this recipe with gluten-free breadcrumbs, and they work well too.
Egg: Binds the mixture so that the meatballs hold their shape in the skillet.
Fresh Parsley and Mint: These are essential to the Greek keftedes flavor. The mint is what makes them taste bright and different from regular beef meatballs.
Garlic and Dried Oregano: To keep the seasoning simple and Greek-style.
Flour: This is optional in my recipe, and when I make the meatballs gluten-free, I skip it. Rolling the meatballs in flour before frying them gives them a slightly crispier outside.
Light Olive Oil: Just enough for pan-frying and browning.

Meat Variations

This recipe was tested using all beef, but keftedes are often made with different meat blends. For a richer version, use ½ pound (225 g) ground beef and ½ pound (225 g) ground pork, or replace half of the beef with ground lamb.

If using pork or lamb, the meatballs may release more fat in the skillet, so drain the excess if needed.

A serving of Greek style all beef meatballs with a side of tzatziki and greek salad.

How to Cook Greek Meatballs Without Drying Them Out

Combine the meatball ingredients very gently so that the meat doesn’t get overworked and tough. I like to use my hands for this part.
If your meat mixture seems too wet at first, let it sit for a few minutes so that the breadcrumbs can absorb the moisture. If still needed, add an extra 1-2 tablespoons of breadcrumbs.
Keep the meatballs on the small side (about the size of a golf ball) so that they cook through evenly and thoroughly in the skillet. To be precise, you can use a small cookie scoop to make sure each meatball is 1½ tablespoons.
Use medium heat to fry meatballs. High heat will cook the outsides but leave them raw in the middle.

Pan-Fried is Best, but You Can Bake Them

Baking is easier and more hands-off, but pan-frying gives much better browning.

To bake, place the Greek meatballs on a parchment-lined baking sheet. Bake at 400°F (200°C) for 15 to 18 minutes, or until they reach 160°F (71°C) in the center.

What To Serve With Greek Meatballs

Create a mezze-style platter with olives, feta cheese, cucumbers, tomato, hummus, and pita. This is a great way to serve Greek meatballs as an appetizer or casual meal.
Serve as rice bowls. Top rice or orzo with meatballs, homemade tzatziki sauce, and a Greek salad made from cucumbers, tomato, feta, and fresh lemon juice.
Try some Mediterranean side dishes, like my Greek Vegetable Bake, Greek Green Beans, or Greek Orzo Salad.

Make Ahead, Storage, and Freezing

This Greek meatball recipe can be made ahead of time, shaped, and refrigerated for a day before cooking.
Cooked meatballs can be stored in the fridge in an airtight container for 3-4 days.
Reheat in a skillet over low heat, in the microwave, or in a 350°F (180°C) oven until warmed through.
To freeze, arrange cooked meatballs on a tray and freeze until firm. Then transfer to a freezer bag or an airtight container and freeze for up to 3 months.
Leftover Greek meatballs are great in pita wraps or bowls for meal prep or lunch boxes. Consider making a double batch!