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Traditional Greek meatballs-Keftedes with roast potatoes.

The BEST Greek Meatballs

These Greek meatballs are tender and moist with a golden crisp exterior and a bold and zesty flavor.
4.34 from 3 votes
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 Servings
Calories: 383kcal
Author: Deborah Rainford

Ingredients

  • 1 pound ground pork, alternative options: ground lamb or beef
  • ½ cup breadcrumbs
  • 1 large egg
  • ¼ cup finely chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 small onion, finely grated
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • Olive oil, for frying or brushing

Instructions

Mixing the Ingredients:

  • In a large bowl, combine the ground pork, breadcrumbs, egg, parsley, garlic, onion, oregano, cumin, salt, and pepper. Mix well until evenly distributed.

Forming the Meatballs:

  • Shape the mixture into 1.5-inch balls. You should get around 15-20 meatballs.

Cooking Methods:

  • Pan Frying: Heat a few tablespoons of olive oil in a large skillet over medium heat.
  • Fry the meatballs in batches, turning occasionally, until browned and cooked through, about 10-12 minutes.
  • Oven Baking: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Place meatballs on the baking sheet and bake until cooked through, about 20-25 minutes.
  • Grilling: Preheat the grill to medium-high heat. Thread meatballs onto skewers.
  • Brush the meatballs lightly with olive oil. Grill, turning occasionally, until cooked through, about 8-10 minutes.

Notes

  • Meat Choices: Pork provides a juicy texture, but lamb can add a richer flavor and beef a firmer texture. Experiment to find your preference.
  • Mixing: Avoid overmixing, as it can make the meatballs tough. Mix just until the ingredients are combined.
  • Size Consistency: Use a cookie scoop for even-sized meatballs. This ensures they cook at the same rate.
  • Cooking to Perfection: Use a meat thermometer to ensure the meatballs reach the safe internal temperature—160°F for pork and beef and 165°F for lamb.
  • Resting: Let the meatballs rest for a few minutes after cooking. This helps redistribute the juices, keeping them moist.

Nutrition

Calories: 383kcal | Carbohydrates: 13g | Protein: 23g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 180mg | Potassium: 424mg | Fiber: 1g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 2mg
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