These juicy and tender Greek Lamb Meatballs (also known as Keftedes) are made with mint and lemon zest which elevate the flavors! You can serve this recipe as an appetizer with tzatziki sauce or for dinner with some orzo, or rice and fresh salad.
If you like meatballs but are tired of the classic versions, try these amazing Greek Lamb Meatballs (aka Keftedes). Unlike the traditional meatball recipe, they are made with some finely chopped mint and lemon zest that helps to freshen up the flavors.
Similar to my Best Spaghetti and Meatballs Recipe, Turkey Zucchini Meatballs, and Oven Baked Meatballs, I use grated onion, which helps to make them juicy and tender inside.
These Keftedes are usually served as an appetizer with some Tzatziki Sauce and pita bread. I also like to serve it for dinner with some orzo and a simple tomato cucumber salad.
Why you will like this recipe
- Easy to make. This is a really simple recipe that is quite easy to make. You can pan sear them on a skillet or just bake in the oven.
- Flavor. This traditional Greek recipe is made with mint and lemon zest that helps to freshen up the flavors. It’s perfect for the summertime to serve with some refreshing sauce and salad.
- Meal Prep. They are so good for a meal prep! You can easily double the batch and freeze the leftovers.
How to make it
In a large mixing bowl, add 1 lb ground lamb, 1 medium grated onion with juices, 1 large egg, 1 cup bread crumbs, ¼ cup chopped parsley, ¼ cup chopped mint, 2 cloves minced garlic, 1 tsp lemon zest, ½ tsp salt, ¼ tsp black pepper. Using your hands or a spatula, mix everything together until well combined.
Using a 1 ½ tbsp ice cream scoop, scoop the meat mixture and roll it in a ball. Repeat the same with the rest of the mixture and place the rolled meatballs on a plate.
Preheat a large skillet over a medium heat and add 2 tbsp olive oil.
Sear the meatballs on all sides, total about 6-8- minutes or until they are cooked through.
Tips for best results
- When making this recipe, I like to use an ice cream scoop for even size and even cooking. You also can use a regular spoon to scoop the mixture.
- I prefer to grate the onion instead of just chopping it. This way you will have more juices to make this recipe moist and tender.
- When searing the meatballs, don’t overcrowd the pan. Cook them in 2-3 batches and make sure to leave some space in between for proper browning.
- To make the outside crust even crispier, you can roll the meatballs with a little bit of flour and then sear as usual. This extra step will help these meatballs to get a crispy shell, while keeping all the moisture inside.
Frequently Asked Questions
You can refrigerate them in an air-tight container for up to 3-4- days.
To freeze, place the cooked meatballs on a baking sheet and freeze for about 30 minutes. Then transfer to an air-tight container or a zip-locked bag and keep in the freezer for up to 3 months. By freezing the meatball separately first, this will ensure that they won’t stick together.
Yes. You can place them on a baking sheet with parchment paper. Bake at 400°F for about 20 minutes or until the internal temperature is 160°F.
You can easily substitute ground lamb for ground beef in this recipe.
More Dinner Recipe you might like:
- Beef and Broccoli Recipe
- Easy Lemon Chicken Recipe
- Instant Pot BBQ Ribs
- Tortellini in Tomato Sauce
- Easy Shepherd’s Pie Recipe
- Broccoli Chicken Rice Casserole
- Hawaiian Chicken
- Taco Zucchini Boats
- Creamy Tuscan Chicken Pasta
- Pork Milanese
Greek lamb Meatballs
Ingredients
- 1 pound ground lamb
- 1 medium onion grated with juices
- 1 large egg room temperature
- 1 cup bread crumbs seasoned
- ¼ cup parsley finely chopped
- ¼ cup mint finely chopped
- 2 cloves garlic minced
- 1 tablespoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large mixing bowl, add 1 lb ground lamb, 1 medium grated onion with juices, 1 large egg, 1 cup bread crumbs, ¼ cup chopped parsley, ¼ cup chopped mint, 2 cloves minced garlic, 1 tsp lemon zest, ½ tsp salt, ¼ tsp black pepper. Using your hands or a spatula, mix everything together until well combined.
- Using a 1 ½ tbsp ice cream scoop, scoop the meat mixture and roll it in a ball. Repeat the same with the rest of the mixture and place the rolled meatballs on a plate.
- Preheat a large skillet over a medium heat and add 2 tbsp olive oil.
- Sear the meatballs on all sides, total about 6-8 minutes or until they are cooked through.
Video
Notes
- When making the meatballs, I like to use an ice cream scoop for even size and even cooking. You also can use a regular spoon to scoop the mixture.
- I prefer to grate the onion instead of just chopping it. This way you will have more juices to make this recipe moist and tender.
- When searing the meatballs, don’t overcrowd the pan. Cook them in 2-3 batches and make sure to leave some space in between for proper browning.
- To make the outside crust even crispier, you can roll the meatballs with a little bit of flour and then sear as usual. This extra step will help these meatballs to get a crispy shell, while keeping all the moisture inside.
- You can refrigerate them in an air-tight container for up to 3-4- days.
- To freeze, place the cooked meatballs on a baking sheet and freeze for about 30 minutes. Then transfer to an air-tight container or a zip-locked bag and keep in the freezer for up to 3 months. By freezing the meatball separately first, this will ensure that they won’t stick together.
I’m a big fan of Greek food and love how flavorful these meatballs seem. I can definitely see them going well with a variety of dishes also.
Adding this to one of my personal chef client menus for this week. The family loves meatballs and the combination of mint and parsley will a great addition to the recipe.
These meatballs are so flavorful and so easy to make! I like them for dinner, but they also make a great party appetizer.
I make Italian meatballs all the time but I wanted to try my hand at the Greek version. They were so good. I wasn’t certain about the mint in with the meat but the herb didn’t overwhelm the meat flavor. I make some tzatziki sauce to go along with them and the family went nuts over our themed Greek night. We’ll be doing it again.
This Keftedes recipe was delicious! Everyone seemed to enjoy them. I loved the textures and flavors and will be making this again!
I’m looking forward to seeing and trying a few more recipes on your blog! Have a great day!
I think I could eat Greek Meatballs for days in a row. They are absolutely fun to eat and are my favorite dinner option!
I loooooove meatballs with all my heart and one of my favorite meatball recipe is a Greek one in which the meatballs sit in a spiced sauce. I’m a bit mind blown that I hadn’t thought of serving them naked over a salad in the summer! I love the flavorings you use in your recipes (especially the lemon juice!) so you’ll for sure inspire my next batch
My family is full of meatball lovers, especially my kids. I’ve never tried serving them greek meatballs though. You’ve inspired me with your greek meatballs recipe though, it sounds great!
I’m pretty sure these meatballs are going to be on regular rotation in my home now! I love that little hint of lemon – so good!
You just inspired me to make one of our favourite summer meals tomorrow night! We love this combination of flavours and how easy they are to cook in the heat.