Greek Lamb Meatballs (Keftedes)

5 from 1 vote

These Greek Lamb Meatballs (Keftedes) are a prep-ahead, oven-finished Greek recipe made with ground lamb, pork, and beef, then topped with lemon, dill, and crumbled feta. Each bite is juicy, herby, and perfectly seasoned with oregano and mint for that signature Mediterranean flavor.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: Greek

Servings:

Calories: 610kcal

Author: Jami Powell

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.

Notes

Storage Store the cooked meatballs in an airtight container in the refrigerator for up to 3 days.

Freeze 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.

Reheat To reheat, bake in the oven at 350°F until warmed through.

Substitutions

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.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition