These Greek meatballs, also known as keftedes, are packed with fresh flavors like garlic, herbs, and feta cheese. They’re crispy on the outside and tender on the inside!
Serve them with a side of tzatziki, and you’ll feel like you’re enjoying a sunny day in Greece. I often make a big batch because they disappear fast at my house!
Key Ingredients & Substitutions
Ground Meat: You can use ground beef, lamb, or a mix of both. If you want a leaner option, ground turkey also works well, though the flavor will be a bit different. I often mix beef and lamb for more richness.
Herbs: Fresh parsley, dill, and mint are key for that classic Greek taste. If fresh herbs aren’t available, you can use dried herbs, but use about a third of the amount since they’re more potent.
Feta Cheese: This gives the meatballs a nice tangy flavor. If you’re dairy-free, try a dairy-free feta or skip it entirely for a lighter meatball. They will still be delicious!
Bread Crumbs: Regular breadcrumbs work best, but you can use gluten-free breadcrumbs if you need a gluten-free option. You can also easily make your own by toasting and blending bread.
How Do You Make Tasty Tzatziki?
Tzatziki is a creamy, refreshing sauce, perfect for dipping or drizzling. The key is to use good quality Greek yogurt and to squeeze excess moisture out of the cucumber. Here’s how to make it:
- Grate the cucumber and use a clean kitchen towel to squeeze out excess water.
- Combine the cucumber with Greek yogurt, minced garlic, dill, olive oil, lemon juice, salt, and pepper.
- Mix well and chill it in the fridge for at least 30 minutes to let the flavors combine.
What’s the Best Way to Cook Meatballs?
Cooking meatballs can be tricky, but here’s how to get them perfectly browned and juicy:
- Preheat a skillet with olive oil over medium heat. Don’t rush this step!
- Add meatballs in batches, leaving plenty of room between them. This helps them brown rather than steam.
- Turn them occasionally and cook until they reach an internal temperature of 165°F (75°C).
- If in doubt, you can also bake them at 375°F (190°C) on a lined baking sheet for about 25 minutes.
These tips should help you make delicious Greek meatballs that everyone will love! Enjoy your cooking!
Greek Meatballs (Keftedes) with Tzatziki and Cucumber Salad
Ingredients:
For the Meatballs:
- 1 lb (450g) ground beef or lamb (or a mix)
- 1 small onion, finely grated or minced
- 2-3 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh mint, chopped (plus extra for garnish)
- 1/4 cup feta cheese, crumbled
- 1/2 cup breadcrumbs
- 1 large egg
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon (optional)
- Salt and freshly ground black pepper, to taste
- Olive oil, for frying
For the Tzatziki:
- 1 cup Greek yogurt
- 1/2 cucumber, finely grated or diced small
- 1-2 cloves garlic, minced
- 1 tbsp fresh dill, chopped
- 1 tbsp olive oil
- 1 tsp lemon juice or red wine vinegar
- Salt and pepper, to taste
For the Cucumber Salad:
- 1/2 cucumber, diced
- 10 Kalamata olives, pitted and halved
- 1 tbsp red onion, finely chopped (optional)
- 1 tbsp olive oil
- 1 tsp red wine vinegar or lemon juice
- Salt and pepper, to taste
For Garnish:
- Fresh dill sprigs
- Crumbled feta
- Lemon wedges
- Fresh mint leaves
Time Needed:
This delightful dish takes about 25 minutes to prepare and 10-15 minutes to cook. You’ll spend a little bit of time mixing, forming, and frying the meatballs, plus making the tzatziki and salad. Overall, a tasty meal ready in about 40 minutes!
Instructions:
1. Prepare the Tzatziki:
In a bowl, combine the Greek yogurt, grated cucumber (make sure to squeeze out any excess water), minced garlic, fresh dill, olive oil, lemon juice, salt, and pepper. Mix everything together well and refrigerate for at least 30 minutes to allow the flavors to meld together.
2. Make the Cucumber Salad:
In a small bowl, toss together the diced cucumber, Kalamata olives, red onion (if using), olive oil, vinegar or lemon juice, salt, and pepper. Set this aside so the flavors can combine.
3. Prepare the Meatball Mixture:
In a large bowl, mix together the ground meat, grated onion, minced garlic, parsley, dill, mint, crumbled feta, breadcrumbs, egg, oregano, cinnamon (if using), salt, and pepper. Be gentle when mixing to prevent the meatballs from becoming tough.
4. Form the Meatballs:
Using your hands, shape the mixture into small, even-sized balls, about 1.5 inches in diameter. Try to keep them uniform in size for even cooking.
5. Cook the Meatballs:
Heat a generous amount of olive oil in a large skillet over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Cook them for about 7-10 minutes, turning occasionally until they’re browned and cooked through.
6. Assemble the Dish:
On a serving plate or bowl, spread a layer of tzatziki. Arrange the cooked meatballs on top, and sprinkle with extra crumbled feta and chopped dill. Add fresh mint leaves and a lemon wedge for garnish.
7. Serve:
Enjoy your Greek meatballs alongside the refreshing cucumber and olive salad, and don’t forget the extra tzatziki for dipping!
Delicious and flavorful, these Greek meatballs (keftedes) are sure to be a hit at your dinner table!
Can I Use Other Meats for the Meatballs?
Absolutely! While beef and lamb are traditional, ground chicken or turkey can also be great alternatives for a lighter option. Just be sure to add some extra seasoning to keep the flavors rich!
Can I Make Tzatziki in Advance?
Yes! Tzatziki can be made a day ahead of time and stored in the fridge. Letting it sit for a while will enhance the flavors. Just make sure to keep it in an airtight container.
How Do I Store Leftover Meatballs?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months—just reheat them in the oven or microwave when you’re ready to enjoy!
Can I Bake the Meatballs Instead of Frying Them?
Definitely! Preheat your oven to 400°F (200°C) and place the meatballs on a lined baking sheet. Bake for about 20-25 minutes, turning halfway through, until they’re cooked through and browned.
