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Bowl filled with mixed vegetables, topped with greek meatballs, side of pita, and tzatziki in a small white dish the background.
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Traditional Greek Meatballs with Tzatziki

Greek Meatballs (Keftedes) are packed with fresh Mediterranean herbs, bursting with authentic flavors, and shallow fried to juicy perfection. They make for an easy dinner that can be made ahead of time, meal prepped for another day, or served as an appetizer.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Main Course
Cuisine: Greek
Keyword: authentic, dinner, easy recipe, greek, meatballs
Servings: 4

Ingredients

For the meatballs:

  • 3/4 lb ground beef
  • 3/4 lb ground pork
  • 1 small yellow onion, finely diced
  • 1/2 cup stale bread, cut into pieces
  • 2 eggs, lightly beaten
  • 2 tbsp butter
  • 1 tbsp red wine vinegar
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh oregano, chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup oil for shallow frying (vegetable or peanut oil)

For the tzatziki:

  • 1.5 cups plain Greek yogurt
  • 1/2 english cucumber, grated
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 tbsp vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

For the meatballs:

  • Finely dice a small yellow onion (only use ½ if it’s large). Cut stale bread into pieces and place in a bowl. Cover with water and let soak for 30 seconds, squeeze water out of bread pieces and set aside. In a separate small bowl lightly beat 2 eggs and set aside. Chop fresh parsley and oregano, set aside.
  • Heat 2 tbsp butter in a large pan over medium-high heat. Add diced onions and sauté for 3-5 minutes until softened and just translucent. Remove from heat and set aside to cool down.
  • In a large mixing bowl add ¾ pound ground beef and ¾ pound ground pork. Add beaten eggs, soaked bread pieces, sauteed diced onions, salt, pepper, vinegar, fresh oregano, and fresh parsley. Combine together using your hands (don’t over mix).
  • Optional step: cover bowl and refrigerate for 30 minutes or up to overnight. This enhances the flavors and makes it easier to form into balls since the mixture firms up.
  • Heat a shallow layer of oil in a large pan over medium-high heat. Place ½ cup of flour on a plate. Form small meatballs and lightly roll in the flour. Place floured meatballs in pan, careful not to overcrowd (work in batches).
  • Carefully rotate meatballs to brown and crisp upon all sides. Remove and set on cooling rack.

For the tzatziki:

  • Add Greek yogurt to a medium sized bowl and place minced garlic on top of yogurt.
  • Grate the cucumber using the large side of a box grater. Place in a fine strainer or cheesecloth to strain out as much water as possible from the grated cucumber.
  • Add cucumber to the bowl with yogurt and garlic. Add 1 tbsp vinegar and 2 tbsp olive oil. Add salt and pepper to taste. Mix to combine and drizzle olive oil on top for presentation.

Notes

Make ahead instructions: make as normal and place cooked meatballs and tzatziki in separate airtight containers for storing up to 4 days in the fridge.
Freezing instructions: let the cooked meatballs cool and then place on a baking sheet. Set in the freezer for about 20 minutes. Transfer the meatballs to an airtight container or plastic bag. Write the date on the container and store in the freezer for up to 2 months.
Reheat instructions: Preheat oven to 350 F. Reheat cooked meatballs on a baking sheet for 15 minutes or until warmed through. No need to defrost.
Oven instructions: bake instead of shallow fry for less oil. Bake at 375 F for 30 minutes.