Craving a deliciously filling meal for your next family dinner? Look no further than our Greek Lamb Meatballs! This dish, also known as Keftedes, combines the rich flavors of lamb, beef, and pork with fresh herbs and spices to create one of our family's favorite meals.
We love to pair this dish with Fasolakia or a Village Salad for a nutritious dinner and then treat ourselves to dessert with this delicious Greek Rice Pudding!
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Greek lamb meatballs, also known as "keftedes," are a traditional Greek dish that combines ground meats with fresh herbs and spices, often served with a side of tzatziki sauce. These meatballs are perfect for a family dinner or a gathering with friends, offering a delicious taste of Greece right in your kitchen.
If you like this Greek recipe, you may also love Greek Style Lemon Chicken with Roasted Potatoes or Spinach and Feta Rolls.
Why We Love This Recipe
- Flavorful: The combination of ground lamb, beef, and pork creates a rich and savory flavor profile.
- Healthy Ingredients: Packed with fresh herbs and vegetables, this recipe is both nutritious and delicious.
- Family-Friendly: Easy to make and perfect for kids and adults alike.
- Versatile: Great for a main dish or appetizer, and pairs well with various sides.
Greek Meatball Ingredients
- Ground Meats: A combination of ground beef, pork, and lamb for a rich and savory flavor.
- Vegetables: Fresh onions and green bell peppers add a subtle sweetness and crunch.
- Panko Bread Crumbs: These provide a light and crispy texture to the meatballs.
- Eggs and Milk: These bind the ingredients together and keep the meatballs moist.
- Garlic and Herbs: Minced garlic, oregano, parsley, and mint bring aromatic and fresh flavors.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Pork: Ground pork can be substituted with ground lamb or ground beef.
- Panko Bread Crumbs: Use gluten-free breadcrumbs if you need a gluten-free option.
- Method: For a traditional Greek style, you can flatten the meatballs and fry them. This helps to create a larger surface area, which results in a crispier texture on the outside. The frying process is typically done in a generous amount of olive oil until the meatballs are browned and cooked through.
How To Make Greek Lamb Meatballs (Keftedes)
STEP ONE: Prepare the Vegetables
Mince the garlic and whisk the eggs. Shred the onions and bell peppers, then drain them thoroughly in a colander or by squeezing out all the juice using a mesh bag.
STEP TWO: Combine Ingredients
In a large bowl, gently combine the ground beef, ground pork, ground lamb, whisked eggs, milk, panko bread crumbs, minced garlic, shredded green pepper, shredded onion (drained well), ¾ cup of chopped parsley, dried oregano, dried mint, salt, and pepper.
STEP THREE: Shape and Sear Meatballs
Shape the mixture into meatballs, slightly larger than golf balls. Refrigerate for 1-2 hours to help them firm up. Sear the meatballs in batches in a skillet with olive oil until browned on all sides. Transfer the browned meatballs to a baking dish.
STEP FOUR: Bake and Finish Meatballs
Preheat the oven to 350°F (175°C). Bake the meatballs in the preheated oven for 25-30 minutes or until they reach an internal temperature of 160°F (71°C).
Meanwhile, microwave the butter until melted and mix it with the juice of half a lemon. Lightly brush this mixture over the meatballs. Top with fresh dill and crumbled feta cheese. Serve them warm with tzatziki sauce for dipping.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Make sure your onions and peppers are well-drained to avoid excess moisture.
✔️ DO Make meatballs uniform in size for even cooking. For a traditional Greek style, you can also flatten and fry them.
❌ DO NOT Overcrowd the fryer. Keep the oil between 325-350°F for even frying.
Storage
Store the cooked meatballs in an airtight container in the refrigerator for up to 3 days. To freeze, let the dish cool completely, then transfer it to an airtight container or freezer-safe bag. Greek meatballs can be frozen for up to 3 months. To reheat, bake in the oven at 350°F until warmed through.
Recipe FAQs
Dry meatballs are often a result of overcooking or not using enough binding agents like eggs and bread crumbs. To keep them moist, ensure you include ingredients like milk and vegetables that add moisture, and avoid overbaking. Using a meat thermometer to check for doneness can also prevent overcooking.
Yes, you can freeze raw meatballs by placing them on a baking sheet lined with parchment paper. Freeze them until solid, then transfer them to an airtight container or freezer bag. They can be frozen for up to three months. To cook, thaw in the refrigerator overnight and then follow the cooking instructions.
Consider serving Greek lamb meatballs with a Greek salad, roasted vegetables, or pita bread with hummus. Additionally, a side of rice or quinoa can provide a balanced meal.
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📖 Recipe
Greek Lamb Meatballs (Keftedes)
Equipment
- Large bowl
- Skillet
- Baking dish
- Colander or mesh bag
- Whisk
Ingredients
- 2 lbs ground beef
- 1 lb ground pork
- 1 lb ground lamb
- 2 medium onions
- 2 green bell peppers
- 3 cups panko bread crumbs
- 4 eggs whisked
- 1 cup milk
- 4 garlic cloves minced
- 4 teaspoons dried oregano
- ¾ cup chopped fresh parsley
- 2 teaspoons dried mint
- 4 teaspoons kosher salt or to taste
- 1 teaspoon pepper or to taste
- 3-4 tablespoons olive oil
Topping
- 2 tablespoons butter
- ½ lemon juice of
- fresh dill
- 4-5 oz feta cheese crumbled
- 1 cup tzatziki for dipping
Instructions
- Mince the garlic and whisk the eggs. Shred the onions and bell peppers, then drain them thoroughly in a colander or by squeezing out all the juice using a mesh bag.
- In a large bowl, gently combine the ground beef, ground pork, ground lamb, whisked eggs, milk, panko bread crumbs, minced garlic, shredded green pepper, shredded onion (drained), ¾ cup of chopped parsley, dried oregano, dried mint, salt, and pepper.
- Shape the mixture into meatballs, slightly larger than golf balls. Refrigerate for 1-2 hours to help them firm up.
- Preheat the oven to 350°F (175°C).
- Sear the meatballs in batches in a skillet with olive oil until browned on all sides. Transfer the browned meatballs to a baking dish.
- Bake the meatballs in the preheated oven for 25-30 minutes or until they reach an internal temperature of 160°F (71°C).
- Microwave the butter until melted and mix it with the juice of half a lemon. Lightly brush this mixture over the meatballs.
- Top the meatballs with fresh dill and crumbled feta cheese. Serve them warm with tzatziki sauce for dipping.
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Notes
- Pork: Ground pork can be substituted with ground lamb or ground beef.
- Panko Bread Crumbs: Use gluten-free breadcrumbs if you need a gluten-free option.
