These tender, herb-infused Greek meatballs transform simple ground meat into something extraordinary. Each bite delivers the warm Mediterranean flavors of fresh herbs, garlic, and a hint of mint that makes these keftedes irresistibly different from ordinary meatballs. They’re surprisingly quick to make and perfect for busy weeknight dinners.
Ingredients
For the meatballs:
- 1 pound ground beef (80/20 blend)
- 1/2 pound ground lamb (substitute: additional ground beef)
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 1/2 cup fresh breadcrumbs
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped (substitute: 1 teaspoon dried mint)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil for frying
For the sauce:
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 bay leaf
- Salt and pepper to taste
Timing
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 4-6 people
Pro tip: You can shape the meatballs up to 4 hours ahead and refrigerate them covered until ready to cook.
How to Make It
1. Prepare the Mixture
Combine ground beef, ground lamb, diced onion, minced garlic, breadcrumbs, egg, parsley, mint, oregano, salt, and pepper in a large bowl. Mix gently with your hands until just combined – overmixing makes tough meatballs. The mixture should feel slightly sticky but hold together when shaped.
2. Shape the Meatballs
Roll the mixture into walnut-sized balls, about 1.5 inches in diameter. Wet your hands slightly to prevent sticking. You should get approximately 20-24 meatballs. Place them on a plate as you work.
3. Brown the Meatballs
Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add meatballs in batches, leaving space between each one. Brown them for 2-3 minutes per side until golden all over. They don’t need to cook through completely at this stage. Transfer to a plate.
4. Make the Sauce
In the same skillet, add tomato paste and cook for 30 seconds until fragrant. Add crushed tomatoes, beef broth, and bay leaf. Stir to combine, scraping up any browned bits from the bottom of the pan. Season with salt and pepper.
5. Simmer Everything Together
Return the browned meatballs to the skillet with the sauce. Reduce heat to medium-low and simmer for 8-10 minutes until the meatballs are cooked through and the sauce has thickened slightly. The internal temperature should reach 165°F.
Nutritional Information
Per serving (4 meatballs with sauce): Approximately 320 calories, 24g protein, 8g carbohydrates, 22g fat, 3g fiber. This recipe provides excellent protein and essential nutrients from the fresh herbs and lean meats.
Serving Suggestions
Serve these Greek meatballs over fluffy rice pilaf, creamy mashed potatoes, or with warm pita bread for scooping. A simple Greek salad with cucumber, tomatoes, and feta cheese makes an authentic accompaniment that balances the rich flavors perfectly.
Common Mistakes to Avoid
Don’t skip browning the meatballs first – this step creates crucial flavor depth. Avoid overcrowding the pan, which causes steaming instead of browning. Don’t overmix the meat mixture, as this creates dense, tough meatballs. Finally, resist the urge to move the meatballs too quickly while browning; let them develop a proper crust before turning.
Storing Tips
Refrigerate leftover Greek meatballs for up to 3 days in an airtight container. Freeze for up to 3 months. Reheat gently in a covered pan with a splash of broth to prevent drying out.
Conclusion
These authentic Greek meatballs bring restaurant-quality Mediterranean flavors to your home kitchen in just 30 minutes. The combination of herbs and tender meat creates a memorable meal that’ll become a family favorite.
FAQs
Can I make these without lamb?
Absolutely! Use 1.5 pounds of ground beef instead. The flavor will be slightly different but still delicious.
What if I don’t have fresh herbs?
Substitute 1 tablespoon dried parsley and 1/2 teaspoon dried mint. Add them directly to the meat mixture.
Can I bake these instead of frying?
Yes, bake at 400°F for 15-18 minutes on a lined baking sheet, then add to the simmering sauce.
Why are my meatballs falling apart?
This usually means the mixture needs more binding. Add an extra egg or 2 tablespoons of breadcrumbs.
How do I know when they’re done?
The meatballs should reach an internal temperature of 165°F and feel firm when gently pressed.
For more Mediterranean inspiration, check out our complete collection on our recipe boards.
Greek Meatballs
Ingredients
Method
- Combine ground beef, ground lamb, diced onion, minced garlic, breadcrumbs, egg, parsley, mint, oregano, salt, and pepper in a large bowl. Mix gently with your hands until just combined - overmixing makes tough meatballs. The mixture should feel slightly sticky but hold together when shaped.
- Roll the mixture into walnut-sized balls, about 1.5 inches in diameter. Wet your hands slightly to prevent sticking. You should get approximately 20-24 meatballs. Place them on a plate as you work.
- Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add meatballs in batches, leaving space between each one. Brown them for 2-3 minutes per side until golden all over. They don't need to cook through completely at this stage. Transfer to a plate.
- In the same skillet, add tomato paste and cook for 30 seconds until fragrant. Add crushed tomatoes, beef broth, and bay leaf. Stir to combine, scraping up any browned bits from the bottom of the pan. Season with salt and pepper.
- Return the browned meatballs to the skillet with the sauce. Reduce heat to medium-low and simmer for 8-10 minutes until the meatballs are cooked through and the sauce has thickened slightly. The internal temperature should reach 165°F.