Greek Meatballs: A Delicious & Easy Recipe

Greek Meatballs, or Keftedes as they’re known in Greece, are a culinary treasure I’m thrilled to share with you today. Imagine biting into a perfectly seasoned, tender sphere of savory goodness, bursting with fresh herbs and a hint of lemon. These aren’t your average meatballs; they’re a taste of the Mediterranean sun, a celebration of simple ingredients transformed into something truly special.

Keftedes have a rich history, deeply rooted in Greek culture. Passed down through generations, each family boasts their own unique twist on this classic dish. They’re often served as part of a meze platter, alongside other delectable appetizers like tzatziki and olives, perfect for sharing with loved ones. But they’re equally satisfying as a main course, served with a side of fluffy rice or a crisp Greek salad.

What makes Greek Meatballs so irresistible? It’s the harmonious blend of flavors and textures. The combination of ground meat, fragrant herbs like oregano and mint, and a touch of lemon zest creates a symphony of taste that dances on your palate. They’re incredibly versatile, easy to make, and always a crowd-pleaser. Whether you’re looking for a quick weeknight dinner or an impressive dish to serve at your next gathering, these meatballs are guaranteed to be a hit. So, let’s get cooking and bring a little taste of Greece into your kitchen!

this Recipe

Ingredients:

• For the Meatballs:
• 1.5 lbs Ground Beef (80/20 blend recommended for flavor)
• 1/2 lb Ground Lamb (optional, but adds authentic flavor)
• 1 large Onion, finely chopped
• 4 cloves Garlic, minced
• 1 cup Breadcrumbs (plain, unseasoned)
• 1/2 cup Milk (any kind)
• 1 large Egg, lightly beaten
• 1/4 cup Fresh Parsley, chopped
• 2 tablespoons Fresh Mint, chopped
• 1 tablespoon Dried Oregano
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Allspice
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Black Pepper (or to taste)
• 2 tablespoons Olive Oil (for browning)
• For the Tomato Sauce:
• 2 tablespoons Olive Oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 (28 ounce) can Crushed Tomatoes
• 1 (15 ounce) can Tomato Sauce
• 1/2 cup Water
• 1 tablespoon Tomato Paste
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Dried Basil
• 1/4 teaspoon Sugar (optional, to balance acidity)
• Salt and Pepper to taste
• Optional Garnishes:
• Fresh Parsley, chopped
• Grated Parmesan Cheese
• Feta Cheese, crumbled
• Lemon wedges

Preparing the Meatball Mixture:

Alright, let’s get started with the heart of this dish – the meatballs! This is where the magic happens, and the blend of spices is what gives them that authentic Greek flavor. Don’t be shy with the herbs; they really make a difference.

1. Soak the Breadcrumbs: In a large bowl, combine the breadcrumbs and milk. Let this mixture sit for about 5-10 minutes. This allows the breadcrumbs to soften and helps bind the meatballs together, keeping them nice and tender.
2. Combine the Meats: In the same bowl (after the breadcrumbs have soaked), add the ground beef and ground lamb (if using). Gently break up the meat with your hands.
3. Add the Aromatics: Add the finely chopped onion and minced garlic to the meat mixture. Make sure the onion is finely chopped; you don’t want big chunks in your meatballs.
4. Incorporate the Egg: Pour in the lightly beaten egg. The egg acts as another binder, helping to hold the meatballs together during cooking.
5. Add the Herbs and Spices: Now comes the fun part! Add the chopped parsley, chopped mint, dried oregano, ground cumin, ground cinnamon, ground allspice, salt, and pepper. These spices are what give the meatballs their distinctive Greek flavor.
6. Mix Gently: Using your hands (or a large spoon), gently mix all the ingredients together until just combined. Be careful not to overmix, as this can make the meatballs tough. You want everything to be evenly distributed, but don’t work the mixture too much.
7. Test the Seasoning: This is a crucial step! Take a small amount of the meat mixture (about a teaspoon) and cook it in a skillet over medium heat. Taste it and adjust the seasoning as needed. You might want to add more salt, pepper, or any of the other spices to your liking.
8. Shape the Meatballs: Once you’re happy with the seasoning, it’s time to shape the meatballs. I like to make them about 1-1.5 inches in diameter. This size cooks evenly and is perfect for serving. You can use a small ice cream scoop to ensure they are all uniform in size. As you shape them, place them on a baking sheet lined with parchment paper. This prevents them from sticking.

Preparing the Tomato Sauce:

While the meatballs are resting (or chilling in the fridge for a bit), let’s whip up a simple yet flavorful tomato sauce. This sauce complements the meatballs perfectly and adds a lovely richness to the dish.

1. Sauté the Aromatics: In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
2. Add the Garlic: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Add the Tomatoes: Pour in the crushed tomatoes and tomato sauce. Stir to combine.
4. Add the Remaining Ingredients: Add the water, tomato paste, dried oregano, dried basil, sugar (if using), salt, and pepper. Stir well to combine.
5. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and cover. Let the sauce simmer for at least 30 minutes, or even longer for a richer flavor. Stir occasionally to prevent sticking. The longer it simmers, the more the flavors will meld together.
6. Taste and Adjust: After simmering, taste the sauce and adjust the seasoning as needed. You might want to add more salt, pepper, sugar, or herbs to your liking.

Cooking the Meatballs:

Now for the cooking process! There are a couple of ways you can cook the meatballs: pan-frying or baking. I prefer pan-frying for the extra flavor and texture, but baking is a healthier option.

Pan-Frying Method:

1. Heat the Oil: Heat the olive oil in a large skillet over medium-high heat. You want enough oil to coat the bottom of the skillet.
2. Brown the Meatballs: Working in batches (don’t overcrowd the skillet), add the meatballs to the hot oil and brown them on all sides. This usually takes about 8-10 minutes per batch. The browning adds a delicious crust and flavor to the meatballs.
3. Transfer to Sauce: As the meatballs are browned, transfer them to the simmering tomato sauce.

Baking Method:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Arrange on Baking Sheet: Place the meatballs on a baking sheet lined with parchment paper.
3. Bake: Bake for 20-25 minutes, or until the meatballs are cooked through and no longer pink inside.
4. Transfer to Sauce: Transfer the baked meatballs to the simmering tomato sauce.

Simmering the Meatballs in Sauce:

This is the final step that really brings everything together. Simmering the meatballs in the sauce allows them to absorb the flavors and become incredibly tender.

1. Combine Meatballs and Sauce: Whether you pan-fried or baked the meatballs, gently stir them into the simmering tomato sauce.
2. Simmer: Reduce the heat to low, cover the saucepan, and let the meatballs simmer in the sauce for at least 30 minutes, or up to an hour. The longer they simmer, the more flavorful and tender they will become. Stir occasionally to prevent sticking.

Serving:

Finally, it’s time to serve these delicious Greek meatballs! There are so many ways to enjoy them.

• Serve over Pasta: A classic choice! Serve the meatballs and sauce over your favorite pasta, such as spaghetti, linguine, or penne.
• Serve with Rice: Another great option! Serve the meatballs and sauce over fluffy white rice or brown rice.
• Serve with Potatoes: Mashed potatoes, roasted potatoes, or even Greek lemon potatoes would be a fantastic accompaniment.
• Serve as an Appetizer: Serve the meatballs on their own as an appetizer, with toothpicks for easy grabbing.
• Serve in a Pita: Stuff the meatballs and sauce into warm pita bread for a delicious and satisfying sandwich.

Don’t forget the garnishes! Sprinkle with fresh parsley, grated Parmesan cheese, or crumbled feta cheese. A squeeze of lemon juice adds a bright, refreshing touch. Enjoy!

Conclusion:

This isn’t just another meatball recipe; it’s a passport to the sun-drenched shores of Greece, all from the comfort of your kitchen! These Greek Meatballs, or Keftedes as they’re known, are bursting with fresh herbs, tangy lemon, and a savory depth that will have you reaching for seconds (and thirds!). The combination of tender ground meat, fragrant mint and oregano, and the subtle zing of lemon zest creates a flavor profile that’s both comforting and incredibly vibrant. Trust me, once you’ve tasted these, you’ll understand why I consider them a must-try.

But what truly elevates these meatballs is their versatility. They’re not just a main course; they’re a culinary chameleon, ready to adapt to any occasion. Looking for a light lunch? Serve them warm or cold atop a bed of crisp romaine lettuce with a dollop of creamy tzatziki sauce. Craving a hearty dinner? Nestle them in a rich tomato sauce and serve over a bed of fluffy rice or orzo pasta. For a fun appetizer, thread them onto skewers with cherry tomatoes and cucumber for a Mediterranean-inspired kebab.

And speaking of variations, feel free to experiment with different herbs and spices to create your own signature blend. A pinch of cinnamon or nutmeg can add a warm, subtle sweetness, while a dash of red pepper flakes can provide a welcome kick. You can also substitute ground lamb for the beef for a more authentic Greek flavor. If you’re feeling adventurous, try adding a handful of crumbled feta cheese directly into the meatball mixture for an extra burst of salty, tangy goodness.

Don’t be intimidated by the list of ingredients; this recipe is surprisingly simple to make. The key is to use fresh, high-quality ingredients and to not overwork the meat mixture. A gentle hand will ensure that your meatballs are tender and juicy, not tough and dry. And remember, a little bit of love goes a long way!

I truly believe that these Greek Meatballs are a game-changer. They’re perfect for weeknight dinners, weekend gatherings, or even a simple snack. They’re a crowd-pleaser, a conversation starter, and a guaranteed way to impress your friends and family.

So, what are you waiting for? Gather your ingredients, put on some Greek music, and get ready to embark on a culinary adventure. I promise you won’t be disappointed.

And once you’ve tried this recipe, I’d love to hear about your experience! Did you make any variations? What did you serve them with? Share your photos and comments below – I can’t wait to see what you create! Happy cooking, and Kala Orexi! (Bon appétit!) Let me know if you have any questions, I’m always happy to help. I’m confident that this recipe for Greek Meatballs will become a staple in your kitchen, just as it has in mine.