Greek lamb meatballs, or keftedes, are a flavorful and aromatic take on classic meatballs. Made with ground lamb, fresh herbs like mint and parsley, and a hint of garlic and onion, they’re tender and juicy inside with a golden crust outside. These meatballs are often served with tzatziki, pita, or a simple salad. This recipe serves 4–5.
Ingredients
For the Meatballs
500g ground lamb
1 small red onion, finely grated or minced
2 garlic cloves, minced
1 slice of bread, soaked in water or milk and squeezed
1 egg
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
1 teaspoon dried oregano
½ teaspoon ground cumin (optional)
Salt and black pepper to taste
Olive oil, for frying
To Serve
Tzatziki sauce or plain yogurt
Lemon wedges
Pita bread or warm flatbread
Chopped tomatoes, onions, or cucumber (optional side salad)
Instructions
1. Prepare the Mixture
In a large bowl, combine the ground lamb, grated onion, garlic, soaked bread, egg, parsley, mint, oregano, cumin (if using), salt, and pepper.
Mix gently with your hands until fully combined. Don’t overmix—just enough to blend everything well.
2. Shape the Meatballs
Wet your hands slightly and roll the mixture into small meatballs (about the size of a walnut).
Place them on a tray or plate and chill in the fridge for 15–20 minutes to help them firm up.
3. Cook the Meatballs
Heat olive oil in a skillet over medium heat.
Add the meatballs in batches, without overcrowding the pan. Fry them for about 3–4 minutes on each side, or until nicely browned and cooked through.
Drain on paper towels if needed.
4. Serve
Serve hot with a side of creamy tzatziki, lemon wedges, and warm pita bread. Add a small salad or grilled vegetables for a complete meal.
Tips
Use fresh herbs for a bright flavor
Soaking the bread makes the meatballs softer—avoid breadcrumbs if you want a more traditional texture
They can also be baked at 200°C (400°F) for about 20 minutes, turning once halfway
Greek lamb meatballs are perfect for appetizers, wraps, or a cozy dinner.
