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A white oval platter showcasing numerous perfectly browned Greek Beef Meatballs, generously garnished with fresh chopped parsley on a wooden table.
Maryam

Authentic Greek Beef Meatballs (Keftedes)

These traditional Greek beef meatballs, known as Keftedes, are bursting with fresh herbs and aromatics, pan-fried to perfection, and gently simmered in a simple, flavorful tomato sauce. A comforting taste of Greece!
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Greek
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Greek Beef Meatballs (Keftedes)
  • 1.5 lbs ground beef 80/20 lean preferred
  • 1/2 cup yellow onion finely grated or minced
  • 3 cloves garlic minced
  • 1/4 cup fresh parsley finely chopped
  • 2 tbsp fresh mint finely chopped
  • 1/2 cup breadcrumbs Panko or plain
  • 1 large egg
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin optional, for depth
  • 1/2 tsp lemon zest
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 3-4 tbsp olive oil for frying
For the Simple Tomato Sauce (Optional)
  • 1 tbsp olive oil
  • 2 cloves garlic thinly sliced
  • 1 28-oz can crushed tomatoes
  • 1/2 tsp dried oregano
  • 1/4 tsp sugar optional, to balance acidity
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground, or to taste
For Serving
  • as needed Fresh parsley or mint chopped, for garnish
  • optional Feta cheese crumbled, for topping

Equipment

  • Large Mixing Bowl
  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Grater (optional, for onion)

Method
 

Prepare the Meatball Mixture
  1. In a large mixing bowl, combine the ground beef, grated onion, minced garlic, chopped fresh parsley, chopped fresh mint, breadcrumbs, egg, dried oregano, ground cumin (if using), lemon zest, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  2. Using your hands, gently but thoroughly mix all the ingredients until just combined. Be careful not to overmix, as this can make the meatballs tough.
Form the Meatballs
  1. Roll the mixture into golf-ball-sized meatballs, about 1.5 inches in diameter. You should get approximately 20-24 meatballs.
Cook the Meatballs
  1. Heat 3-4 tablespoons of olive oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, carefully add the meatballs in a single layer, working in batches if necessary to avoid overcrowding the pan.
  2. Brown the meatballs on all sides, turning them occasionally, for about 8-10 minutes total, until nicely caramelized. They don't need to be cooked through at this stage. Remove the browned meatballs from the pan and set aside on a plate.
Prepare and Simmer the Sauce (Optional)
  1. If making the sauce, drain most of the oil from the skillet, leaving about 1 tablespoon. Add 1 tablespoon fresh olive oil and the sliced garlic to the pan. Sauté over medium heat for 1 minute until fragrant, being careful not to burn the garlic.
  2. Pour in the crushed tomatoes, add 1/2 teaspoon dried oregano, sugar (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well. Bring the sauce to a gentle simmer.
  3. Return the browned meatballs to the simmering sauce. Reduce heat to low, cover the skillet, and let the meatballs simmer in the sauce for 20-25 minutes, or until cooked through and tender, absorbing the flavors of the sauce.
Serve
  1. Taste the sauce and adjust seasonings if needed. Garnish with fresh chopped parsley or mint and a sprinkle of crumbled feta cheese, if desired. Serve hot with rice, pasta, or crusty bread.

Notes

For a lighter option, you can bake the meatballs instead of pan-frying. Preheat oven to 400°F (200°C). Place meatballs on a baking sheet and bake for 18-22 minutes, or until cooked through and lightly browned. Then proceed to add them to the simmering sauce if desired. These meatballs are also delicious served without sauce as an appetizer with a simple lemon-dill yogurt dip.