Published: September 18, 2025 |
Last Updated: September 18, 2025 |
Prep Time: See recipe below

Greek Keftedes have always been a taste of pure comfort for me, transporting me straight back to my Yiayia’s kitchen. The air would be thick with the warm, savory aroma of spices and browning meat, a scent that still makes my mouth water. These aren’t just any meatballs; they’re juicy, perfectly seasoned morsels swimming in a luscious, tangy lemon sauce that just makes everything taste better. I’ve tried countless versions over the years, but this authentic Greek keftedes recipe is the one that honestly captures that homemade magic. It’s surprisingly simple to whip up, making it an ideal weeknight meal that feels incredibly special. Let’s get cooking!

Why You’ll Love This Authentic Greek Keftedes Recipe

Get ready to fall in love with these Greek meatballs! Here’s why this recipe is a winner:

• Remarkable Flavor: Juicy, tender, and bursting with Mediterranean spices.
• Quick & Easy Prep: You can have these ready to cook in under 20 minutes.
• Family-Friendly: Even picky eaters adore these flavorful Greek meatballs.
• Budget-Conscious: Uses simple, affordable ingredients for a satisfying meal.
• Versatile: Ideal as a main course or a delicious appetizer.
• Healthy Option: Packed with protein and can be adapted for lighter eating.
• Impressive Results: They look and taste like they came from a fancy restaurant!

Greek Keftedes Ingredients

Gathering these simple ingredients is the first step to making really delicious Greek keftedes. You’ll need 1 lb ground pork and 1 lb lean ground beef for that excellent balance of richness and texture. Don’t forget 1 large egg to bind everything together. For moisture and a hint of tang, we’ll use 2 slices crustless bread soaked in white wine – this is a key step! You’ll also need 1 medium onion, finely diced, and 2 cloves garlic, minced for aromatic depth. The spice blend is crucial: 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp dried parsley, 1 tsp fine sea salt, and 1/2 tsp ground black pepper. For the luscious sauce, grab 2 tbsp butter, 2 tbsp all-purpose flour, 1 cup hot water or stock, and 1/4 cup lemon juice. A little olive oil for cooking is also essential. While not in this specific recipe, adding crumbled Keftedes with feta cheese is a fantastic variation to consider next time!

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How to Make Greek Keftedes

1. Step 1: Preheat your oven to 375°F (190°C). While the oven heats, let’s get the meatballs ready.
2. Step 2: Soak the crustless bread in about 1/4 cup of white wine for 5 minutes until it’s nice and soft. Then, tear it into small pieces.
3. Step 3: In a large mixing bowl, combine the 1 lb ground pork, 1 lb lean ground beef, 1 large egg, the finely diced 1 medium onion, and minced 2 cloves garlic. Add the savory spices: 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp dried parsley, 1 tsp fine sea salt, and 1/2 tsp ground black pepper. Gently mix in the soaked bread pieces.
4. Step 4: Mix everything thoroughly with your hands until it’s well combined. You want to make sure all those delicious flavors are incorporated.
5. Step 5: Shape the meat mixture into approximately 15 uniform Greek Keftedes meatballs. Try to make them roughly the same size so they cook evenly.
6. Step 6: Place the shaped meatballs on a plate and refrigerate them for at least 1 hour. This step is crucial for firming them up, which helps them hold their shape during cooking and searing.
7. Step 7: Heat a few tablespoons of olive oil in a large, oven-safe skillet over medium-high heat until it’s shimmering hot.
8. Step 8: Carefully add the chilled Greek Keftedes meatballs to the hot skillet, working in batches if necessary to avoid overcrowding. Sear each side for 3-4 minutes until they develop a beautiful, golden-brown crust. The aroma is exceptional at this stage!
9. Step 9: Once seared, transfer the meatballs to a plate lined with paper towels to drain any excess oil.
10. Step 10: In a separate saucepan, melt the 2 tbsp butter over medium heat until it’s foamy. Whisk in the 2 tbsp all-purpose flour and cook, stirring constantly, for about 2 minutes until it turns a light, sandy color. This creates a roux for our creamy sauce.
11. Step 11: Gradually whisk in the 1 cup hot water or stock and the 1/4 cup lemon juice until the sauce is smooth and lump-free.
12. Step 12: Allow the sauce to simmer and thicken for about 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
13. Step 13: Carefully nestle the seared Greek Keftedes meatballs back into the simmering sauce.
14. Step 14: Cover the pan with a lid and let the meatballs simmer gently on low heat for about 20 minutes. Occasionally turn the meatballs to ensure they are evenly coated in the sauce and cooked through. This part is key for the Greek keftedes cooking instructions, ensuring tenderness.
15. Step 15: Plate your beautiful Greek Keftedes with a generous ladleful of the creamy lemon sauce. Garnish with a bit of freshly ground pepper and a sprinkle of oregano for that final touch. Serve warm and enjoy!

Pro Tips for the Best Greek Keftedes

Want to elevate your Greek meatballs from good to certainly unforgettable? I’ve picked up a few tricks over the years that make a huge difference:

• Always use a mix of pork and beef for the richest flavor and juiciest texture in your Greek keftedes.
• Don’t overwork the meat mixture when combining ingredients; gentle mixing ensures tender meatballs.
• Chilling the shaped meatballs is key! It helps them hold their shape beautifully during searing and simmering.
• For an extra layer of flavor, consider adding a pinch of nutmeg or some finely chopped fresh mint to the meat mixture.

What’s the secret to great Greek Keftedes?

The real secret to genuinely optimal Greek Keftedes lies in the combination of chilling the shaped meatballs and searing them properly before simmering. This technique ensures they are beautifully browned on the outside and incredibly tender on the inside. For more tips on achieving just right meatballs, check out these meatball tips.

Can I make Greek Keftedes ahead of time?

Actually! You can prepare the meatball mixture and shape them up to 24 hours in advance. Store them covered in the refrigerator. For even better results, you can sear them ahead of time and then simmer them in the sauce just before serving.

How do I avoid common mistakes with Greek Keftedes?

The most common pitfalls are overmixing the meat, which leads to tough meatballs, and overcrowding the pan when searing, which prevents a good crust. Always handle the mixture gently and sear in batches. Learning about proper cooking temperatures can also help avoid common mistakes, as discussed in this guide to cooking temperatures.

Greek Keftedes Serving Suggestions

These pleasant Greek keftedes are incredibly versatile and pair beautifully with a variety of sides. For a classic Greek meal, serve them alongside fluffy rice pilaf or creamy mashed potatoes that will soak up that delicious lemon sauce. They also make a fantastic appetizer; just serve them on a platter with toothpicks and a side of tzatziki for dipping. If you’re looking for a lighter option, these Greek meatballs are excellent served over a fresh Greek salad with crisp lettuce, tomatoes, cucumbers, and olives. No matter how you serve them, these flavorful Greek keftedes are sure to be a hit! For more serving ideas, explore these appetizer ideas.

Nutrition Facts for Greek Keftedes

When enjoying these flavorful Greek keftedes, it’s helpful to know what you’re getting. This recipe is designed to be satisfying and delicious. Here’s a breakdown per serving, assuming approximately 3 meatballs per serving:

• Calories: 420 kcal
• Fat: 25 g
• Saturated Fat: 10 g
• Protein: 25 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg

Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. Understanding macronutrients is important for a balanced diet, and you can learn more about them from resources like the NHS.

How to Store and Reheat Greek Keftedes

Once your delicious Greek keftedes have cooled down, proper storage is key to maintaining their fantastic flavor and texture. Make sure they are completely cool before transferring them to airtight containers. You can store leftover Greek keftedes in the refrigerator for 3 to 4 days. For longer storage, these Greek meatballs freeze beautifully! Wrap them tightly in plastic wrap, then transfer to a freezer-safe bag or container. They’ll keep well in the freezer for up to 3 months. When you’re ready to enjoy them again, thaw them overnight in the refrigerator. To reheat, you can gently warm them in a saucepan with a little extra sauce over low heat, or place them on a baking sheet in a 350°F (175°C) oven for about 10-15 minutes until heated through. Proper food storage helps prevent waste and ensures food safety, a topic covered in more detail on FoodSafety.gov.

Frequently Asked Questions About Greek Keftedes

What are Greek Keftedes?

Greek Keftedes, often called koftedes, are seasoned meatballs that are a beloved staple in Greek cuisine. They are typically made with a mixture of ground meats, herbs, onions, and breadcrumbs, then pan-seared until golden brown and often simmered in a flavorful sauce, like the creamy lemon one in this recipe.

What are the Greek keftedes origins?

The origins of keftedes can be traced back to ancient Greece, where meatballs were a common dish. Over centuries, regional variations emerged, incorporating local herbs and spices. This traditional Greek keftedes recipe reflects the classic flavors that have been enjoyed for generations, making them a indeed authentic taste of Greek heritage. For more on the history of Greek cuisine, you can explore resources on Greek food history.

Can I make Greek Keftedes with different meats?

Really! While this recipe uses a blend of pork and beef for richness, you can easily adapt it. Many people love Greek lamb keftedes for a distinctively rich flavor. For a lighter option, consider using ground chicken or turkey. The key is to ensure the meat is not too lean to maintain juiciness.

How do I serve Greek Keftedes?

These versatile Greek meatballs are fantastic served as a main course with rice, potatoes, or a fresh Greek salad. They also make an excellent appetizer, ideal for parties or gatherings. Just arrange them on a platter with toothpicks and offer a side of tzatziki or a dollop of Greek yogurt for dipping.

Variations of Greek Keftedes You Can Try

Once you’ve mastered the classic, you’ll love experimenting with different ways to enjoy Greek keftedes! For a richer, more robust flavor, definitely try making Greek lamb keftedes by substituting half of the beef and pork with ground lamb. It adds a terrific depth that’s honestly authentic. If you’re looking for a lighter option, ground chicken or turkey works beautifully, though you might want to add a little more moisture with extra olive oil or a splash of milk. For a vegetarian twist, you can create flavorful lentil or chickpea-based keftedes, seasoned with the same herbs and spices. And if you’re short on time, but still crave that striking flavor, try skipping the searing step and baking the meatballs on a lined baking sheet at 400°F (200°C) for about 20-25 minutes until cooked through. You can find more meatball variations here.

Greek Keftedes: Taste 1 Incredible Greek Meatball

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• Author: Jannet Lisa
• Total Time: 1 hour 45 minutes
• Yield: 4 servings (approximately 15 meatballs) 1x
• Diet: Vegetarian

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Description

Flavor-packed Greek Keftedes, juicy meatballs in a creamy lemon sauce, perfect for any dinner occasion.

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Ingredients

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• 1 lb Ground Pork
• 1 lb Lean Ground Beef
• 1 large Egg
• 2 slices Crustless Bread
• 1 medium Onion
• 2 cloves Garlic
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 1 tsp Dried Parsley
• 1 tsp Fine Sea Salt
• 1/2 tsp Ground Black Pepper
• 2 tbsp Butter
• 2 tbsp All-Purpose Flour
• 1 cup Hot Water or Stock
• 1/4 cup Lemon Juice
• Olive oil for cooking

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Instructions

1. Soak crustless bread in white wine for about 5 minutes until softened. Tear into small pieces.
2. In a mixing bowl, combine ground pork, lean ground beef, egg, chopped onion, minced garlic, cumin, oregano, parsley, salt, and pepper. Add the soaked bread pieces.
3. Mix thoroughly until well combined. Shape the mixture into approximately 15 Greek Keftedes meatballs.
4. Refrigerate the meatballs for 1 hour to firm up.
5. Heat a few tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
6. Carefully add the Greek Keftedes meatballs in batches, searing each side for 3-4 minutes until they develop a golden-brown crust.
7. Transfer the seared meatballs to a plate lined with paper towels to drain excess oil.
8. In a separate saucepan, melt butter over medium heat until foamy.
9. Whisk in all-purpose flour and cook for about 2 minutes, stirring constantly until the mixture turns sandy.
10. Gradually whisk in hot water or stock and lemon juice until smooth.
11. Allow the sauce to simmer and thicken for roughly 5 minutes, adjusting seasoning with salt and pepper.
12. Carefully place the seared Greek Keftedes into the sauce.
13. Cover the pan with a lid and let the meatballs simmer on low heat for about 20 minutes, occasionally turning them to ensure even coating and cooking.
14. Plate the Greek Keftedes with a generous helping of the creamy lemon sauce.
15. Garnish with freshly ground pepper and a sprinkle of oregano. Serve warm.

Notes

• Chill your meat mixture and sear carefully for the best results.
• These Greek Keftedes freeze well for later meals.
• For a lighter dish, try using chicken or turkey instead of pork.
• Ground lamb can provide a unique twist to your Greek Keftedes.
• Shallots are a milder choice for onion.
• Using garlic powder offers a quick alternative to fresh garlic.
• Coriander is a wonderful alternative to cumin for a fresh flavor.
• Fresh oregano will elevate the taste of your Greek Keftedes even further.
• Fresh parsley offers an even brighter flavor.
• Try low-sodium salt options.
• Freshly ground pepper delivers the best flavor.
• Replace butter with olive oil for a lighter sauce option.
• Use gluten-free flour if necessary.
• Vegetable or chicken stock can enhance the dish even more.
• Fresh lemon zest can intensify the citrusy flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Pan-Seared and Simmered
• Cuisine: Greek

Nutrition

• Serving Size: 3 meatballs
• Calories: 420 kcal
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 80 mg

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About the Author

Jannet Lisa is a certified culinary professional with over 10 years of experience in recipe development and food styling. She has worked with major food brands and her recipes have been featured in various culinary publications.

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