greek meatballs

Perfectly tender baked meatballs, prepared Greek-style with onions, garlic, spices and fresh herbs in a special red sauce. Be sure to check out the notes for tips and ideas.

Greek Baked Meatballs: Soutzoukakia

whole wheat bread (toast-size), toasted to a medium-brown (or use Gluten Free bread if you need)

60 ml milk or water

beef

yellow onion, chopped

garlic cloves,

eggs

tsp/2.36 g ground cumin

tsp/1.3 cinnamon

oregano

17 g chopped fresh parsley

Salt and pepper

Drizzle Early Harvest Greek extra virgin olive oil

Early Harvest Greek extra virgin olive oil

yellow onion, finely chopped

118.294 ml dry red wine

oz/850.486 tomato sauce

bay leaf

tsp/1.77 g ground cumin

tsp/1.3 g cinnamon

tsp 2 g sugar

Salt and Pepper

In a small bowl, place the toasted bread and cover with milk (or water) to soak. When bread is soft and well-soaked, squeeze the liquid out completely and discard remaining milk if any.

Transfer the bread to a large mixing bowl. Add round beef and remaining meatball ingredients. Knead well until well-combined. Cover the meat mixture and rest in the fridge for now.

While oven is heating, prepare the sauce. In a sauce pan or large skillet, heat 2 tbsp of extra virgin olive oil over medium heat until shimmering but not smoking. Add onions and cook for 3 minutes or so. Add garlic and cook for another minute, stirring regularly. Now add red wine and cook to reduce by about 1/2, then add tomato sauce, bay leaf and remaining sauce ingredients. Bring to a boil, then lower heat and simmer for 15 minutes.

Prepare a large baking dish and lightly oil the bottom with extra virgin olive oil.

Take the meat mixture out of the fridge. Wet your hands and scoop portions of about 2 1/2 tbsp of the meat mixture and form into large elongated meatballs (football-shaped.) You should have 15 to 16 meatballs or so. Arrange meatballs in the papered baking dish and top with the sauce (be sure to have removed the bay leaf from the sauce.)

Place the baking dish on the middle rack of your heated oven. Bake for 40 to 45 minutes or until the meatballs are well cooked through (check part-way through to make sure sauce is not dry, and if needed, add a little bit of water to the bottom of the baking dish.)

Remove from oven and add another drizzle of EVOO. Garnish with parsley and serve over rice or orzo.

I have made this 3x. Delicious flavors as usual with your recipes, thank you. However, I thought that I got a better result if I covered the baking dish with foil, uncovering at the last. The sauce did not over-thicken and the meatballs were more tender that way.

These are the best meatballs we have ever had! We LOVE the sweetness of the sauce. We use elk or venison for the meat, because that's what we have on hand--and it turns out fantastic every time. My kids eat these and they have always refused to eat any other meatballs. Thank you for this recipe! I am so happy to have found your website and subscribed--we haven't tried a single recipe yet that we didn't love. You're great!

I was a bit skeptical because I'm not used to using cinnamon in a savory dish, but oh my goodness was I wrong!  This was SO yummy that I hid the leftovers in the back of the fridge so that I could have it for lunch the next day.  So yummy served over a simple orzo flavored with a little olive oil, garlic, and parsley.  YUM!

Made this exactly as the recipes states.  I made Greek pilaf to serve with the meatballs.  It was so good.  My family loved it.   They said it’s a keeper.  Will make again.

Excellent! Put this together in the afternoon and baked it for dinner. I soaked the bread in 1/2 cup red wine verses water or milk. This is an easy flavorful recipe that would taste excellent on a cold winters night. I served it with whole wheat orzo but I think next time I will use cauliflower rice. All of my kids loved it!

I used ground beef mixed with ground lamb and replaced tomato sauce with diced tomatoes for more texture (i don't like canned tomato sauce). It turned out very delicious! I had enough liquid to get it through 45 min of baking. 
Good combination of flavors.

Made this tonight and it was a family hit!!! Served with your simple Greek salad and some couscous.
Thank you so much!!!

Delicious Greek Meatballs seasoned with garlic and herbs then baked until tender, juicy and a bit crispy on the outside. These Greek Meatballs can be served as an appetizer with Tzatziki sauce or as a main dish for dinner.

Greek Meatballs (Keftedes)

pork

red onion, grated ((about 1 cup))

bread crumbs

parsley,

extra virgin olive oil

fresh mint, chopped

cumin

salt

black pepper ((or

Preheat the oven

Preheat the oven to 350 degrees Fahrenheit.&nbsp;

Line Baking Sheet

Line a baking sheet with aluminum foil and spray with cooking spray or brush lightly with olive oil.

Mix and roll meatballs

Place all the ingredients into a large mixing bowl and combine by hand until well incorporated. Form into meatballs (about 1-inch in diameter). This process is easier and the meatballs more uniform if you use an ice cream scoop.

Bake and serve

Place the meatballs on the baking sheet and bake for 18 -20 minutes or until golden brown and cooked through.&nbsp;Remove from the oven and serve!

This recipe for flavorful juicy Greek meatballs filled with fresh herbs is a quick and easy recipe that is perfect for your weekly meal prep or a 30 minute weeknight dinner. The meatballs are baked in the oven and served with a cool creamy tzatziki sauce that you won’t be able to stop eating. This is a recipe that everyone will love!

Greek Meatballs with Tzatziki Sauce

olive oil

red pepper flakes

parsley

dill

mint leaves

red onion

black pepper

garlic,

cucumber

garlic

full-fat Greek yogurt

lemon

Add the ground pork, ground beef, fresh herbs, spices, salt, and pepper to a large mixing bowl. Use your hands to mix everything until well combined.

Scoop the meat mixture using cookie dough scoop to form the meatballs and then roll them in between the palm of your hands. Place them on a sheet pan that has been drizzled with olive oil.

After all of the meatballs have been rolled and placed on the sheet pan, bake them at 425 degrees for 25-30 until they have cooked all the way through.

While the meatballs are cooking, make the tzatziki sauce. Add the cucumber, garlic, and dill to a food processor and pulse until finely chopped. Add the cucumber mixture to the Greek yogurt and still until well combined. Stir in the lemon juice and salt and store in the fridge until ready to serve.

When the meatballs are done, let them cool slightly and then serve with the tzatziki sauce. Enjoy!

I have made this tzaztiki sauce three weeks in a row to just have on hand. I cannot get enough! I love it for my midday snack with fresh veggies and I have been putting roasted cherry tomatoes on top and serving on warm bread as an appetizer.
So good!!

This was delicious! All of the flavors work perfectly together. I served the meatballs over rice with tomatoes, cucumbers, and red onion with the tzatziki sauce on top. Will definitely make it again!

This is the second time making this recipe for my family. They loved it and so did I.
Great adaptable recipe💕

I followed this recipe to a T and it filled my kitchen with smoke and the meatballs were way overdone. Not sure why!?

I made this with turkey &amp; plant based meat w/ a few extra  spices (chili powder, ginger cayenne pepper)...it came out great.

Absolutely delicious! We used half lamb/half meat alternative and it worked out perfectly.  Make the tzatziki sauce - you can do it in the blender, but so worth it! We served with rice, cherry tomatoes and snap peas.

This was so delicious! It’s a really versatile recipe. For dinner I prepared it with a salad and a pasta salad. Tomorrow I’m going to have the leftovers in a pita. Highly recommend this recipe!

Hello!  I followed this recipe and my meatballs came out very dry.  They were on the larger side — we made 20 total. Baked for 25 min at 425.  Am I missing something?

I love this recipe so much!  Freezing extra for quick meals is a great timesaver.

I love Ashlea’s recipes because they come together quickly enough for weeknight dinner and they are always delicious. This one was no exception. I did sub ground turkey for the pork, but otherwise followed the recipe exactly. Will definitely make this one again.

SO GOOD! I already anticipate these becoming a regular menu item in my house. I ate these on top wild rice with some kalamata olives, tomatoes and cucumber. Going to try in a salad next.

Baked Greek meatballs are juicy, tender, flavorful, and delicious. They are quick and easy to make in 30 minutes, and freezer-friendly. 

Greek Meatballs

breadcrumbs

dill,

garlic, finely chopped

lemon zest

lemon juice,

black pepper (or

feta cheese, crumbled

tzatziki sauce (for serving)

In a large mixing bowl, combine beef with breadcrumbs, dill, garlic, lemon zest, lemon juice, cumin, oregano, pepper, feta cheese, and egg. Mix well to form into a uniform consistency. Set aside for 15 minutes or refrigerate overnight.

Take 2 spoonfuls of the beef mixture at a time and roll into meatballs. Transfer meatballs onto a parchment-lined half sheet baking pan and lightly coat with some cooking oil spray to keep them from sticking, if needed.

Bake for 15 minutes until fully cooked. The internal temperature should reach 160F as read on a meat thermometer. 

Serve with a drizzle of  tzitaziki sauce, extra dill sprinkled on top, and a side of pita bread.

A crispy, juicy and absolutely delicious Greek meatballs (keftedes) recipe! Keftedes is a famous Greek appetizer, commonly served as part of a meze platter, with some creamy tzatziki sauce and pita breads. Find out how to make it to perfection with this traditional Greek recipe.

Greek Meatballs recipe (Keftedes/ Keftethes)

ground beef (18 ounces)

ground pork (7 ounces)

red onion, grated

stale bread (5

tbsp fresh parsley, chopped (optional)

spearmint

tbsps red wine vinegar

pepper

flour

To prepare this traditional Greek meatballs recipe (keftedes), add all the ingredients into a large bowl and mix well (for about 5-10 minutes), squeezing with your hands, to allow the flavours to blend. Cover the bowl with some plastic wrap and let it rest in the fridge for 1 hour.

Turn the mixture for the keftedes out of the fridge and roll into meatballs the size of a walnut (or bigger if you prefer). If you&#8217;re frying them, dredge the rolled meatballs lightly in flour making sure to shake off any excess. Fry until nicely browned on all sides.

The traditional way of cooking Greek meatballs (keftedes) is frying them. Fry the keftedes in batches of 10-15 at a time, until nicely browned on all sides.

Instead of frying you can bake / grill the keftedes in the oven. Preheat the oven at 200C, place the un-floured keftedes on greased baking sheet about an inch apart. Bake for about 20 minutes, turning the meatballs upside down midway through cooking time. The grilled version is much lighter than the fried so theres not excuse to not trying it now!

Keftedes (Greek meatballs) are ideally served as an appetizer (meze) with some creamy tzatziki sauce and pita breads or as a main course with some basmati rice and a Greek salad. Enjoy!

Quick and delicious, savory seasoned Greek Meatballs made with fresh herbs, lean ground beef, garlic, and baked to juicy perfection. Perfect for no-fuss weeknight dinners and grab-n-go meals!

Greek Beef Meatballs

93 percent lean ground beef

old fashioned oats (see note 1)

baby dill

salt (or

½ medium red onion (grated)

zucchini

tzatziki sauce

cucumbers and tomatoes

Preheat oven to 425 degrees. Drizzle a large oven-safe skillet or baking dish with olive oil.&nbsp;

In a large bowl combine all ingredients (except for olive oil, tzatziki sauce, cucumbers and tomatoes) and mix well. Shape into 1 1/2 inch balls and place in prepared skillet or baking dish.&nbsp;

Bake for 20 minutes or until browned and cooked through the center. Serve meatballs gyro-style wrapped in a pita with tomatoes, lettuce, and tzatziki sauce, or serve meatballs alone for a grab-n-go meal.&nbsp;

Juicy Greek meatballs made with beef, lamb and feta cheese is a delicious, easy recipe perfect for lunch, dinner or as an appetizer served with yogurt.

Easy Greek meatballs

500 g (1lb) ground/minced lamb

500 g (1lb) ground/minced beef

feta cheese (crumbled)

red onion (finely minced)

garlic (crushed)

tsp rosemary (finely chopped)

parsley (finely chopped)

tsp salt

Combine all the ingredients and mix until the ingredients are just combined, taking care not to over mix (this can cause the meatballs to be very dense).&nbsp;

To mix the meatballs: With wet hands (this prevents the meat from sticking to your hands), form meatballs of approximately 3cm/1in and place on a chopping board.&nbsp;

To fry the meatballs: pre-heat a non-stick frying pan and add a tablespoon of olive oil. Fry the meatballs in batches until golden brown on both sides and cooked through.&nbsp;

To bake the meatballs: Pre-heat the oven to 220ºC. Line 2 baking sheets with baking/parchment paper and add the meatballs, keeping some space between them. Drizzle the meatballs with 1-2 tbsp olive oil and place in the oven. Allow to bake, turning over halfway, until golden brown and cooked through (approximately 20-30 minutes).&nbsp;

Remove the meatballs from the heat, drizzle with lemon juice (optional) and serve.&nbsp;

Greek Turkey Meatballs &amp; Tzatziki! The BEST combo. Made quick with your Instant Pot or skillet. Perfectly complimented with tzatziki, herbed pita and rice. #instantpot #instantpotchallenge #groundturkey  #meatballs

Greek Turkey Meatballs & Tzatziki

lb ground turkey (93% lean)

½ onion, grated ((or chop in food processor))

¼ cup parsley, chopped

Maldon sea salt flakes

parmesan, grated

½ tsp dried thyme

⅛ tsp black pepper

⅛ tsp ground red pepper

¼ tsp red pepper flakes (optional

tbsp grape seed, olive oil, or canola oil

Add ground turkey, egg, onion, garlic, parsley, bread crumbs, sea salt, Parmesan, dried thyme, oregano, black pepper, ground red pepper and red pepper flakes* (optional) to a bowl. Mix by hand or using your stand mixer until ingredients are well incorporated.

Measure meatballs in heaping tablespoons or with a 1 ounce cookie scoop you should get about 25 meatballs. Wet hands with a little water or oil to help keep mixture from sticking as you form meatballs.

Turn on sauté and set it to 6 or 7 minutes (giving it a couple to preheat) after about a minute add oil to the pot.

Begin adding meatballs one by one until the bottom is covered leaving a little space to turn them. Lightly brown both sides, about 2 minutes (don&#039;t worry about fully cooking the meatball).

Add 1 cup of broth or water and switch instant pot settings to pressure cook on high for 3 minutes and seal lid (make sure pressure valve is also shut).

Once pressure cooking is done let it do a natural pressure release for 3 minutes. After 3 minutes quick release remaining pressure and open lid.

Serve meatballs with tzatziki sauce over rice with pita bread- Enjoy!

COOKING WITH INSTANT POT:

Preheat cast iron skillet over medium/high heat after a minute add oil to the skillet.

Begin adding meatballs one by one until the bottom is covered leaving a little space to turn them. Turn heat to medium to leave enough time for meatball to cook through without edges burning. Brown both sides, about 4 minutes per side around 8-10 minutes total.

Once meatballs have browned I like to add a splash of broth (chicken or beef both work) to deglaze the skillet and add a little extra flavor!

COOKING WITH CAST IRON SKILLET or NONSTICK

These Greek Meatballs are healthy and gluten-free, making them perfect for meal prep, but they&#039;re also great for parties. Pair them with tzatziki sauce and you&#039;re good to go!

Greek Meatballs - healthy &amp; gluten-free

turkey breast

feta cheese

garlic powder

dill weed

Preheat oven to broil (high). Position oven rack 4-5 inches from broiler.

Combine all ingredients in a large mixing bowl. I recommend using your hands so you don’t overmix.

Use a 1.5 tablespoon scoop (or eyeball it) to roll meat mixture into about 20 meatballs.

Spray a large foil-lined rimmed baking sheet lightly with oil or cooking spray. Place meatballs on baking sheet. Broil until meatballs reach internal temperature of 165°F, 8 to 10 minutes.

Soutzoukakia are Greek meatballs baked in tomato sauce. Make this baked meatball recipe for a delicious entree or part of a mezze platter.

Soutzoukakia (Baked Greek Meatballs)

oz crushed tomatoes

tomato paste

tsp black pepper

tsp sugar

tsp cumin

cinnamon

clove

lbs ground beef ((See Note 1))

red onion (grated (See Note 2))

tsp kosher salt

mint leaves (chopped)

parsley (chopped)

feta cheese crumbled

Add all tomato sauce ingredients except fresh mint, parsley, bay leaf and olive oil to a blender and purée until smooth.

Add olive oil to a large skillet over medium high heat. Pour in blended tomato sauce and the fresh mint, parsley and bay leaf.

Bring to a boil, reduce heat to simmer and cook for 10 minutes.

Add 1 cup of water, stirring to make sure the bottom does not scorch, and cook another 10 minutes. Sauce will reduce and thicken.

Tomato Sauce

Preheat oven to 425°F.

Grate remaining red onion half and add to a large bowl with the ground beef or lamb. Add remaining meatball ingredients and mix well by hand. Refrigerate to firm up, 15 minutes (optional).

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