Greek Meatballs
Greek Meatballs, known as Keftedes in Greece, are a delicious dish bursting with flavor. These savory meatballs combine fragrant spices and fresh herbs for a delightful taste that can satisfy any appetite. Serve them as an appetizer, side dish, or main course, and watch everyone enjoy this authentic Greek delight.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Greek Meatballs
These Greek Meatballs are easy to make and full of rich flavors. The combination of spices like mint and cinnamon elevates traditional meatballs to something extraordinary. Plus, they’re versatile! You can serve them with tzatziki, on a salad, or in a pita. With a few simple ingredients, this dish can impress your friends and family while also making weeknight dinners a breeze.
How to Make Greek Meatballs
Ingredients
- 28 ounces ground beef
- 1 small onion, grated
- 1 clove garlic, grated
- 1 large egg
- ½ cup stale bread crumbs
- ⅓ cup fresh parsley, chopped
- 1 tablespoon dried mint
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
Step-by-Step Instructions
- Prepare Bread Binder: Tear or cube ½ cup stale bread into small pieces. Place it in a small bowl, pour in ¼ cup milk or water, and let it sit for 5-10 minutes to absorb. Gently squeeze out any excess liquid and set aside.
- Prepare Aromatics: Finely grate the small onion and mince or crush the garlic cloves. Ensure they are very fine to integrate smoothly into the meatballs.
- Combine Meatball Mixture: In a large mixing bowl, combine the 28 ounces ground beef, grated onion, minced garlic, chopped fresh parsley, dried mint, ground cinnamon, salt, and freshly ground black pepper. Add the squeezed, softened bread and the large egg. Optionally, add ¼ cup crumbled feta cheese or 1 tablespoon lemon juice for extra flavor.
- Mix Gently: Using clean hands, gently but thoroughly mix all ingredients until just combined. Be careful not to overmix, as this can lead to tough meatballs. Mix for only 1-2 minutes until no pockets of unmixed ingredients remain.
- Chill Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This allows flavors to meld and the mixture to firm up, making it easier to form the meatballs.
- Form Meatballs: Remove the chilled mixture. Using a small cookie scoop (1.5-2 tablespoons) or your hands, roll portions of the meat mixture into golf-ball-sized balls. Place them on a parchment-lined baking sheet. Lightly dampen your hands with water or olive oil if the mixture sticks. You should yield approximately 30-36 meatballs.
- Pan-Frying Method (Option 1): Heat 2-3 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Carefully place a batch of meatballs into the hot skillet, ensuring not to overcrowd the pan. Cook undisturbed for 3-4 minutes until a deep golden-brown crust forms. Turn and continue cooking for a total of 10-15 minutes, turning occasionally, until cooked through (internal temperature 160°F / 71°C). Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining batches, adding more olive oil if needed.
- Baking Method (Option 2 – Healthier Alternative): Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil and lightly grease. Alternatively, use an oven-safe wire rack on top of the baking sheet for better air circulation. Arrange the formed meatballs in a single layer, ensuring they are not touching. Bake for 20-25 minutes, or until cooked through (internal temperature 160°F / 71°C). For extra browning, broil for the last 2-3 minutes, watching closely to prevent burning.
- Serve: Serve these delicious Greek Meatballs immediately. They are excellent alongside warm pita bread, tzatziki sauce, a fresh Greek salad, or with a squeeze of fresh lemon juice. They can also be served as an appetizer, with pasta, rice, or as a filling for gyro-style sandwiches.
- Storage & Make Ahead: The meatball mixture can be prepared up to 24 hours in advance and stored, covered, in the refrigerator. Cooked meatballs will keep in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze cooked and cooled meatballs in a single layer until solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge and reheat gently.
How to Serve Greek Meatballs
Greek Meatballs can be served in numerous ways. They shine when plated with tzatziki sauce and pita bread for a classic Greek appetizer. For a complete meal, serve them over rice or pasta with a side of roasted vegetables. Pair them with a fresh Greek salad for a delightful and balanced plate. You can also enjoy them cold as a snack or in a sandwich.
How to Store Greek Meatballs
To store, place cooked Greek Meatballs in an airtight container in the refrigerator for up to four days. If you want to keep them longer, they can be frozen in a freezer-safe container or bag for up to three months. Make sure to label the container with the date. Thaw frozen meatballs overnight in the refrigerator before reheating.
Tips to Make Greek Meatballs Perfect
- Use Quality Meat: Choose high-quality ground beef for better flavor and texture.
- Don’t Overmix: Mix the ingredients just until combined. Overmixing can lead to dense meatballs.
- Experiment with Herbs: Substitute or add different herbs like oregano or dill for a unique twist.
- Monitor Cooking Temperature: Ensure the internal temperature reaches 160°F for safe consumption.
Flavor Variations
Feel free to customize your Greek Meatballs! Here are a few ideas:
- Spicy Kick: Add crushed red pepper flakes or diced jalapeños for a spicy version.
- Cheesy Delight: Mix in shredded cheese like feta or mozzarella for a melty surprise.
- Herb Infusion: Use fresh herbs such as basil or cilantro in place of parsley for a different flavor profile.
Pro Tips for Success
- Prep Ahead: Make the meatball mixture a day in advance to save time during your meal prep.
- Use a Thermometer: To ensure meatballs are fully cooked, use a meat thermometer.
- Avoid Overcrowding: When frying or baking, give the meatballs enough space to cook evenly and develop a nice crust.
FAQs About Greek Meatballs
Can I use ground turkey instead of beef?
Yes, ground turkey can be used as a leaner alternative. The flavor may change slightly, but it will still be delicious.
How do I know when the meatballs are done?
The internal temperature should reach 160°F (71°C). You can use a meat thermometer to accurately check this.
Can Greek Meatballs be made ahead and frozen?
Absolutely! You can freeze the cooked meatballs for up to three months. Just thaw them overnight in the fridge before reheating.
Final Thoughts
Greek Meatballs are a wonderful addition to any meal. Whether you enjoy them as a light appetizer or as a hearty main dish, their unique flavor combination will surely delight everyone. With their easy preparation and delicious taste, these meatballs are bound to become a favorite in your cooking repertoire. Try making them this week and enjoy the vibrant flavors of Greece in your own kitchen!
Greek Meatballs
Ingredients
Method
- Tear or cube ½ cup stale bread into small pieces. Place in a bowl, add ¼ cup milk or water, and let sit for 5-10 minutes. Squeeze out excess liquid.
- Grate the onion and mince the garlic thoroughly.
- In a large bowl, combine ground beef, grated onion, minced garlic, parsley, mint, cinnamon, salt, and pepper. Add the softened bread and the egg. Optionally, include feta or lemon juice.
- Mix all ingredients gently with your hands until just combined, being careful not to overmix.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Roll the mixture into golf-ball-sized meatballs and place on a parchment-lined baking sheet.
- For frying, heat olive oil in a skillet. Cook meatballs in batches for 10-15 minutes, turning occasionally until golden brown and cooked through.
- For baking, preheat oven to 400°F (200°C). Arrange meatballs on a baking sheet and bake for 20-25 minutes or until cooked through.
- Serve immediately with tzatziki sauce, pita bread, or a Greek salad.