Greek Meatballs dish

a skillet with rice, Greek meatballs, cucumber, tomatoes, and tzatziki

These Greek Meatballs are little bites of heaven — they’re crackly on the outside and tender and juicy on the inside. Made with chicken, breadcrumbs, zesty red onion, and a medley of fresh herbs and spices, they’re bursting with flavor and a breeze to make!

Greek meatballs over rice topped with cucumber, tomatoes, and tzatziki

What Are Keftedes?

Keftedes or Keftethes are meatballs that originated in Greece. Every region and chef has their own specific recipe utilizing different herbs and spices. However, in general, they are made with a mixture of beef and pork or lamb that is infused with herbs and spices and lightly fried in olive oil. They’re often served as an appetizer or included in mezze platters. However, no matter how they’re served, they’re always tasty!

What’s the Difference Between Greek Meatballs and Normal Meatballs?

As mentioned, Greek meatballs are made with a combination of beef, pork, or lamb. They also include Mediterranean herbs like parsley, spearmint, and oregano. Meanwhile, regular meatballs can be made with any variety of meat and contain a variety of herbs and spices ranging from Italian-inspired to Asian-inspired flavors.

Ingredients You’ll Need

Little flavor bombs, these Greek meatballs are full of healthy ingredients you can feel good about eating. Here’s everything you’ll need:

Chicken – Although many Greek meatball recipes use beef, we opted for chicken to keep this recipe fairly low-fat without sacrificing flavor.
Veggies – Red onion, green onions, and frozen spinach are included for a pop of color and tons of nutrients.
Egg – This is crucial to help hold all of the ingredients together.
Cheese – We love to include full-fat feta for a silky texture and a pop of tangy flavor.
Breadcrumbs – Used to coat the meatballs, creating a golden brown exterior and crisp texture you’ll love.
Herbs and Spices – Cilantro, salt, pepper, and paprika are included for a bright, herbaceous flavor with just a hint of spice.

How to Make This Greek Meatballs Recipe

This recipe is super simple to make, and it’s so tasty your kids won’t even realize they’re eating their veggies!

Combine the Ingredients. Add all of the ingredients except the chicken to the bowl of a food processor, and pulse until they’re chopped and well combined. Add the chicken, and pulse again until smooth.
Form the Meatballs. Use a large cookie cream scoop to portion the “batter,” and roll it into balls between your palms.
Bake. Place the meatballs on a greased baking sheet, and bake until they’re golden brown and cooked through.

Greek meatballs in a skillet with rice, cucumbers, tomatoes, tzatziki, and feta

Tips and Tricks

This recipe is already speedy and simple, but we’ve got a few extra tips for results that will knock your socks off!

Wet Your Hands. Before you begin rolling the meatballs, wet your hands with a bit of water to prevent them from sticking to your fingers.
Dredge the Meatballs. If you want your meatballs to be extra crackly, dredge them in more flour before baking.
Prepare Ahead of Time. We’ve found that this Greek meatball recipe is even tastier when prepared in advance. For the finest results, prepare the meatballs an hour or so before you plan to bake, and let them chill in the fridge. This allows the flavors to combine and marinate, ensuring every bite tastes great.

Make Ahead and Storage Options

Greek meatballs are great to make ahead of time for busy weeks!

Refrigerator: Transfer leftovers to an airtight container, and store them in the fridge for up to 4 days.

Freezer: Place your cooked and cooled meatballs on a baking sheet, and store them in the freezer for an hour or until they’re solid. Then, transfer them to a sealable bag, and keep them frozen for up to 2 months.

To Reheat: Thaw your Greek meatballs in the fridge overnight. Then, warm them up in a skillet with a drizzle of oil over medium heat until your desired temperature is reached!

Greek meatball dinner with rice, veggies, and tzatziki

Serving Suggestions

Greek meatballs are great to serve on their own as a healthy appetizer, and don’t forget to dunk them in tzatziki, hummus, or whipped feta dip! Or, turn them into a filling meal by serving them with:

Common Questions about Greek Meatballs (Keftedes)

What sauce goes with Greek meatballs?

Tzatziki is the classic accompaniment for keftedes, with its cooling yogurt, cucumber, and garlic flavors perfectly balancing the savory meatballs! Other popular options include simple lemon-olive oil dressings, tomato-based sauces with cinnamon notes, or even a drizzle of good Greek honey for a sweet-savory contrast.

What do Greeks eat with Keftedes?

Greeks typically serve keftedes as part of a meze spread alongside pita bread, various dips, and salads! They also work beautifully with lemon-roasted potatoes, Greek rice pilaf, or stuffed into pita with tomatoes, onions, and tzatziki for a satisfying street-food style sandwich.

Can you freeze uncooked Greek meatballs?

You can absolutely freeze uncooked keftedes for up to three months! Arrange them on a baking sheet until frozen solid, then transfer to freezer bags – this prevents them from sticking together and allows you to cook just the amount you need without thawing the entire batch.

Are Greek meatballs healthy?

Greek meatballs can absolutely be nutritious when prepared with lean meats and baked instead of fried! They provide good protein, and the herbs and spices used in keftedes contain antioxidants and anti-inflammatory compounds – plus, when served with tzatziki and vegetables, they become part of a balanced Mediterranean diet.

More Protein-Rich Recipes

Whether you’re looking for more crowd-pleasing snacks or something new for dinner, these protein-packed dishes will hit the spot!

the Ayyem kitchenServings: 4 servings

Prep: 10 mins
Cook: 25 mins
Total: 35 mins

This Greek Meatballs recipe is crisp on the outside and tender and juicy in the center. Serve it over rice, in pita sandwiches, and more! Email

Ingredients

½ red onion chopped
½ bunch cilantro
3 green onion stalks ~½ cup, chopped
½ cup frozen spinach thawed and drained
5 cloves garlic
1 large egg
¼ cup feta cheese crumbled
¼ cup breadcrumbs
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon paprika
1 pound ~2 large chicken breasts, trimmed

Instructions

Preheat the oven to 400 degrees Fahrenheit. Grease a baking sheet, and set aside.
In the bowl of a food processor, add all of the ingredients except for the chicken. Pulse until chopped. Add the chicken breasts, and pulse again until everything is well combined.½ red onion, ½ bunch cilantro, 3 green onion stalks, ½ cup frozen spinach, 5 cloves garlic, 1 large egg, ¼ cup feta cheese, ¼ cup breadcrumbs, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon paprika, 1 pound ~2 large chicken breasts, trimmed
Using a large cookie scoop, portion out the mixture, rolling it between two palms to form circular meatballs.
Place the meatballs on the prepared baking sheet, and bake for 25-30 minutes or until cooked through and have reached an internal temperature of 165 degrees Fahrenheit.
Remove from oven and serve with tzatziki, hummus, and rice, if desired.
Store in an airtight container in the fridge for up to 4 days.