These Greek meatballs (keftedes) are incredibly easy to make and very flavourful. They are seasoned with herbs like parsley, oregano and mint, which give these a classic Greek taste. I love these served with tzatziki or with fresh chopped and seasoned tomatoes or cucumbers. They make for a great mezze (appetizer) or, honestly, as part of a meal. These meatballs can be made with beef, pork, lamb or a combination so that you can customize them to your taste preference. I made these with beef and pork, but if you have access to ground lamb, you can swap out your pork for this. Keftedes can be baked, but I prefer to cook them in a pan, as they are traditionally made because it keeps them juicy and adds nice colour and texture to the exterior. They keep pretty well, so toss them in the fridge and reheat when ready to eat them again if you have leftovers.
Greek Meatballs (Keftedes) 7 Steps
Combine all the ingredients for meatballs in a bowl and use clean hands to mix well until combined and smooth.
Cover and refrigerate the meatball mixture for about one hour.
Use a tablespoon to measure out heaped scoops of the filling onto a parchment-lined tray. My mixture made around 23 meatballs.
Use your hands to form the heaps into smooth balls.
Heat most of the olive oil in a large skillet over medium high heat.
In a couple of batches place meatballs into the skillet, roll them around and cook for 6-8 minutes, until nicely browned all over and cooked throughout. If you are unsure about doneness, you can remove a meatball from the skillet at the 6 minute mark, cut in half, and check to make sure it is cooked thoroughly. Remove from skillet onto plate when cooked, cover to keep warm and repeat with remaining meatballs.
Serve hot as a part of a mezze (appetizer) platter, with pita bread and tzatziki and other veggies like seasoned tomatoes or a Greek salad.