Greek Meatball Recipe packs tons of flavor into juicy meatballs with crispy edges served in warm pita with veggies and tzatziki.
author’s note
A Weeknight Dinner That Feels Special!
Greek Meatballs are one of those dinners I know will feel special without taking all night to make. The first time I tested this recipe, I had everything prepped while my kids were setting the table, and by the time the pita bread was warmed and the tzatziki was swirled into a bowl, dinner was ready.
Everyone went back for seconds, and I knew right then this recipe would become a regular at my house.
I love how these meatballs crisp up on the outside while staying juicy inside. They remind me of a little family-run restaurant I ate at in Greece years ago. Making them now brings back those same flavors and memories, but in a way that fits into a busy weeknight.
Ingredients
| Ingredient | Swap / Tip |
|---|---|
| Ground Beef (80/20 chuck) | Try half beef + half ground lamb for even richer flavor. |
| Panko Breadcrumbs | Use crushed Ritz crackers or regular breadcrumbs. |
| Fresh Parsley & Mint | Use dried herbs if fresh isn’t available, but reduce by half. |
| Red Onion | Swap with yellow onion or shallots. |
| Beef Bouillon Powder | Use a crumbled bouillon cube if powder isn’t handy. |
| Egg | Replace with a flax egg for an egg-free option. |
| Oregano, Cumin, Garlic, Salt & Pepper | Adjust amounts to taste in Greek Meatballs Recipe. |
How to Make Greek Meatballs
- Mix the meatball base: Combine beef, breadcrumbs, onion, herbs, egg, bouillon, and spices.
- Shape: Roll into equal-sized balls for even cooking.
- Cook: Sear in a skillet or bake until browned and cooked through.
- Serve: Pile into warm pita with fresh veggies and tzatziki.
What To Serve With Greek Meatballs Recipe
- In Pita: Add lettuce, tomato, onion, feta, and tzatziki.
- With Rice: Lemon rice or Greek-style pilaf is my go-to pairing.
- As an Appetizer: Skewer with toothpicks and serve with tzatziki or spicy feta dip.
- Mezze Platter Style: Add hummus, dolmas, olives, feta, and veggies.
- On a Salad: Toss into a couscous salad or quinoa salad.
Storage
Greek Meatballs Recipe Leftovers?
Refrigerate leftover Greek meatballs (without sauce) in an airtight container for 4-5 days.
To freeze, cook and cool the meatballs, place on a parchment-lined sheet pan, and freeze uncovered for an hour or until solid. Transfer to a labeled, dated, freezer-safe container and store for up to 3 months.
To reheat, place frozen meatballs on a foil-lined sheet pan and bake at 300°F for 15 minutes or until fully thawed and heated through.
More Delicious Dinner Recipes:
Dinner
Greek Chicken Recipe
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Greek Tortellini Salad
Dinner
Meatball Sliders Recipe
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Italian Stuffed Peppers
Greek Meatballs Recipe (Keftedes)
Greek Meatballs Recipe, or keftedes, are loaded with bold flavors, juicy insides, and crispy outsides. Stuff them in warm pita with fresh veggies and tzatziki for an unbeatable meal!
Video
Equipment
- Large sheet pan (15" x 21")
Ingredients
Meatballs
- 1/3 cup all-purpose flour
- 1 large red onion divided, see note 1
- 1 pound ground beef 80/20
- 1/2 cup panko breadcrumbs
- 1/4 cup fresh flat-leaf parsley finely chopped
- 1 tablespoon Fresh mint finely chopped, optional
- 1 large egg
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon beef bouillon powder
- 1-1/2 teaspoons minced garlic 2 cloves
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Optional Serving Suggestions
- 6 pitas
- Tzatziki sauce homemade or store-bought, see note 2
- Serving suggestions see note 3
Instructions
- Preheat oven to 400°F. Generously grease a dark-colored rimmed sheet pan with cooking spray and set aside. Add the flour to a small bowl and set aside.
- Peel the onion and cut in half. If desired, make pickled red onions with one half (see note 1) or save for another recipe. Grate the other half on the large holes of a grater until you have a completely filled 1/2 cup of grated onion. Add onion to a large bowl. Add remaining meatball ingredients (except for the flour). Season with the salt and pepper. Gently knead the ingredients until they are integrated, careful not to overwork the meat.
- Use a tablespoon measuring spoon to scoop a heaping tablespoon of the meat mixture and roll it into an evenly-sized ball. Repeat with the remaining meat mixture to make around 24–27 meatballs. (I find it helpful to lightly grease my hands with cooking spray to make rolling the balls easier.) Working with one meatball at a time, roll to lightly coat in the flour, shaking off the excess. Arrange the meatballs, spaced apart, on the sheet pan.
- Generously spray the meatballs with cooking spray. Bake for 15 minutes; then use a metal spatula and your fingers (careful, they’re hot!) to gently flip the meatballs over. Bake for another 5–8 minutes, or until nicely golden brown/charred on each side and baked through.
- Meanwhile, prepare optional tzatziki (see note 2).
- Lightly toast the pita (see note 4). Spread 2 tablespoons of plain Greek yogurt inside each pita and sprinkle with salt to taste. Layer in lettuce, cucumber slices and, if desired, add in pickled red onions (see note 1). Add 4–5 meatballs on top and drizzle lots of sauce over the pitas and enjoy promptly.
Recipe Notes
Note 1: I love pickled red onions on these; here’s my super-simple version: Very thinly slice half the red onion and place it in a bowl. Top with 2 tbsp red wine vinegar, 1/2 tsp salt, and 1-1/2 tsp sugar. Stir to dissolve sugar. Toss every 5–10 minutes until softened (~30 mins). I usually start these first and stir throughout the process.
Note 2:
Note 3: Serving suggestions: 12 tbsp whole milk Greek yogurt, 4 Persian cucumbers (sliced thinly lengthwise), 6 pieces green leaf lettuce, diced cherry tomatoes, and pickled red onions.
Note 4: To toast the pita, spray both sides of the pita with cooking spray and char directly over the gas flames (at medium to medium-low heat) for a few seconds. Use tongs to flip until pitas are lightly charred.
Nutrition Note: Nutrition information is calculated for 4 meatballs, without pita or tzatziki.
Storage: Store leftover Greek meatballs (without sauce) in an airtight container in the fridge for 4–5 days. To freeze, cook and cool the meatballs, place on a parchment-lined sheet pan, and freeze uncovered for an hour or until solid. Transfer to a freezer-safe container and store for up to 3 months.
This homemade sauce is perfect with meatballs and can be made a day ahead!
To make: Grate an unpeeled Persian or English cucumber (large grater holes) to get 1/2 cup. Place the grated cucumber in a paper towel or clean kitchen towel and squeeze out as much moisture as possible. Combine it in a bowl with 1/2 cup plain Greek yogurt, 1 tsp minced garlic, 1/2 tsp lemon zest, 1 tbsp lemon juice, 1 1/2 tbsp olive oil, 1 1/2 tsp red wine vinegar, 1/4 tsp salt, and 1/8 tsp pepper. Stir well and refrigerate until ready to serve.
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Nutrition
Serving: 1serving | Calories: 280kcal | Carbohydrates: 11g | Protein: 16g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 103mg | Potassium: 281mg | Fiber: 1g | Sugar: 1g | Vitamin A: 291IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey Chelsea,
I really like what I see w/ your recipe.
I’d love to have your full post for the Greek salad dressing.
Greek dressing as simple as it may seem, can be difficult for someone like me, to replicate from wonderful restaurant quality recipes.
I’m hoping you could now give a complete list of ingredients & directions to complete a meal w/in one post.
Thanks a million,
Diane
Hey Diane! Here’s the recipe for the Greek Salad 🙂 enjoy!
I’m guessing it’s straightforward, but can you give more detail on the greek salad that is pictured – it is drool worthy and I want to recreate it!
Here’s the recipe for the Greek Salad 🙂 enjoy!
love meatballs, great flavors with all of these ingredients, thank you!
Thank you!