Greek Meatballs (Keftedes)
These homemade Greek Meatballs (Keftedes) are juicy, flavorful, and loaded with fresh Mediterranean herbs, creamy feta cheese, garlic, and bright lemon zest. Baked until perfectly golden and served with homemade tzatziki and warm pita, they're an easy weeknight dinner, meal prep favorite, or party appetizer. If you're looking for the best authentic Greek meatball recipe, this simple oven-baked version delivers tender meatballs packed with fresh Greek flavor every single time.
Ingredients
- 2 lbs ground beef (85/15)
- 1 cup feta cheese crumbled
- 1 small yellow onion grated
- 4 cloves garlic minced
- ½ cup fresh parsley finely chopped
- ¼ cup fresh dill chopped
- 2 tsp fresh oregano chopped (or 1 tsp dried)
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tbsp fresh lemon zest
- ⅓ cup plain bread crumbs
- 1 large egg
- 1 tbsp olive oil
- 1½ tsp salt
- ½ tsp ground black pepper
- ¼ tsp ground cinnamon optional
- ¼ tsp ground cumin
Homemade Tzatziki Sauce
- 1 cup plain Greek yogurt
- ½ cucumber grated and squeezed dry
- 2 cloves garlic minced
- 1 tbsp fresh dill chopped
- 1 tbsp lemon juice
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Grate the onion and squeeze out some of the excess moisture.
- In a large bowl combine the ground beef, feta, onion, garlic, parsley, dill, oregano, onion powder, breadcrumbs, egg, olive oil, lemon zest, salt, pepper, cinnamon, and cumin.
- Mix gently until just combined.Roll into approximately 20–24 evenly sized meatballs.
- Place onto the prepared baking sheet.Bake for 18–22 minutes, or until the internal temperature reaches 160°F.
- Broil for 2–3 minutes if additional browning is desired.Let rest for 5 minutes before serving.
- Serve with homemade tzatziki, warm pita, lemon wedges, cucumber salad, or roasted vegetables.
For the sauce, toss everything in a small bowl and mix until combined.
Notes
Recipe Notes
- Fresh herbs provide the best flavor.
- Use block feta packed in brine.
- Don't overmix the meat mixture.
- Chill the meatballs for 15 minutes before baking for extra structure.
- Use a cookie scoop for evenly sized meatballs.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze cooked or uncooked meatballs for up to 3 months.
- Air Fryer Instructions: Cook at 380°F for 10–12 minutes, flipping halfway through.
- Make Ahead: Assemble up to 24 hours before baking.
Estimated Nutrition Information
Serving Size: Approximately 4 meatballs (recipe makes 6 servings)| Nutrient | Amount per Serving |
|---|---|
| Calories | 395 |
| Protein | 31g |
| Carbohydrates | 7g |
| Fiber | 1g |
| Sugar | 2g |
| Total Fat | 27g |
| Saturated Fat | 10g |
| Monounsaturated Fat | 11g |
| Polyunsaturated Fat | 1g |
| Cholesterol | 126mg |
| Sodium | 690mg |
| Potassium | 560mg |
| Calcium | 170mg |
| Iron | 3.5mg |
| Vitamin A | 8% DV |
| Vitamin C | 12% DV |