Greek Meatballs (Keftedes, Easy Recipe)
Prep
12 min
Cook
13 min
Total
25 min
Serves
4
Greek meatballs — keftedes — are juicy, herby, garlicky little bites that work as an appetizer, a bowl topper, or a pita filling. With tzatziki on the side, they disappear fast. The whole Mediterranean flavor comes from one Greek seasoning.
This uses Greek Crack, our herby Greek blend, so you skip measuring oregano, garlic, mint, and a half-dozen herbs.
Why you'll make them often
- One seasoning = authentic flavor. Oregano, garlic, herbs in a shake.
- Versatile — appetizer, bowls, pitas, meal prep.
- Crowd-pleaser with tzatziki.
Crack Spice Recipe
Greek Meatballs
Ingredients
Method
- Mix. Combine everything except the cooking oil. Don't overmix — just until combined.
- Shape. Roll into ~1.5-inch balls (about 16).
- Cook. Pan: Brown in olive oil over medium, turning, 8–10 min until cooked through. Oven: 400°F for 18–20 min.
- Serve with tzatziki and lemon.
Total time: 25 minutes. Makes ~16.
Pro tips
- Grate the onion (don't chop) — it melts in and keeps them juicy.
- Don't overmix or they get dense.
- Lamb or a beef-lamb mix is the most traditional and flavorful.
Ways to serve
- Greek bowls — rice, salad, feta, tzatziki, meatballs.
- Pita wraps — with tomato, onion, and tzatziki.
- Appetizer — on skewers with a dip.
FAQ
Can I freeze them? Yes — freeze cooked meatballs up to 3 months.
Turkey or chicken? Works — add a little extra olive oil since they're leaner.
What's tzatziki? A cool yogurt-cucumber-garlic sauce — the classic pairing.
Mediterranean flavor in one jar: Greek Crack makes these meatballs taste like a taverna. Serve with tzatziki.