Keftedes | Greek Meatball
Prep time
Cook time
Total time
For meatball lovers, give these Greek meatball a try. Remember, don't serve it with pasta.
Recipe type: Greek Appetizer
Cuisine: Greek
Serves: 6-10
  • 4 slices white bread
  • 3 tablespoons milk
  • 3 cloves garlic, pressed
  • 1 medium onion, chopped
  • 3-4 tablespoons oregano
  • 1 teaspoon Sea salt
  • ¼ teaspoon ground pepper
  • l pound ground lamb (or beef)
  • 2 eggs
  • ½ cup flour
  • ⅓ cup olive oil, for frying
  1. Break bread into small pieces and place in mixing bowl with milk.
  2. Place garlic, onion, oregano, Sea salt, and pepper in blender and mix until blended and onion is finely chopped.
  3. Add onion mixture to bowl with milk and bread.
  4. Add ground lamb to bowl.
  5. Add eggs to bowl and mix everything together (yep, get your hands dirty!).
  6. Place flour on to a plate (big enough to roll the meatballs).
  7. Roll meat mixture into tiny balls.
  8. Roll each one in flour, coating the entire meatball--shake off excess.
  9. Flatten a bit to form a meat patty.
  10. Heat pan with olive oil over med-high heat.
  11. Add the Greek meatballs and cook for around 7 minutes, turning every few minutes. Cook until they reach a nice brown color (no pink in middle – 160F internal temperature).
  12. Remove from oil and let sit on paper towel. Pat dry.
  13. Serve these Greek meatballs along with some tzatziki and bread!
* Traditionally, it's made with mint - however, we're not big fans of it. If you would like to use it, sub out 2 tablespoons of oregano.
*Traditionally, these are rolled into balls, not flatten. We like it flatten a bit, so we do it this way :)
Recipe by Lemon & Olives at