Greek Meatballs

Greek meatballs, or Keftedes, are moist, tender, and herbaceous meatballs, usually containing lots of herbs and spices and comprised of beef, pork, lamb, or a combination of the three. In this version, I used lean ground beef to keep things simple, with fresh parsley, mint, onion, and garlic for flavor. The mint is not overpowering and just adds herby, fresh flavor that works nicely with the earthy onion and garlic.

These are often served on a mezze platter with tzatziki but they really pair well with so much. That’s one thing I really appreciate about Greek entrees, like these meatballs, beef souvlaki, and chicken souvlaki – they can all be repurposed in endless ways in wraps, bowls, and platters.

The only change I had to make to ensure these were gluten free Greek meatballs was to use gluten free breadcrumbs. I tried this recipe with soaking the breadcrumbs like other recipes suggested, but because most gf breadcrumbs are rice based, they clumped horribly and stuck together, making it almost unmixable. Adding the breadcrumbs halfway through mixing completely solved this, and the end result is tender, soft, and flavorful meatballs in less than 30 minutes.

Why These Greek Meatballs Are So Good

• Fresh Greek flavor. These meatballs are loaded with fresh parsley and mint, plus minced onion and garlic, and a bit of dried oregano. The combination really pulls in the classic Mediterranean flavor, without any single herb being overpowering.
• Soft & tender. One thing I love about the texture of these Greek meatballs is that they’re very soft and tender, not overly dense like some meatballs, and they stay moist and juicy for days. (As long as they’re not overcooked – see my tips below for ensuring they stay this way!)
• Great for meal prep. Since these meatballs store so well, I’ll often make a double batch to keep some in the freezer. Then I can just defrost, reheat, and add them to a variety of bowls, wraps, and other meals whenever I want.
• Versatile. As I mentioned above, Greek meatballs are often served on a mezze platter with tzatziki. But they can also be served in a pita wrap, in grain bowls, with a Greek salad, or with fries. I’ve even used the leftovers for spaghetti!

Key Ingredients

• Ground beef – I recommend using a mixture of 80% lean and 20% fat, as this helps
  the meatballs be and stay tender and moist after cooking! Extra lean ground beef may dry out too much, while anything above 20% fat may be too greasy.
• Milk – Whatever you have on hand, it adds moisture to the mixture.
• Eggs – Lightly beaten eggs help bind the meatball mixture together.
• Yellow onion – Grated or finely minced, so no one bites into chunks of garlic.
• Fresh herbs – Finely chopped parsley and mint add fresh Mediterranean flavor to the meatballs.
• Garlic – Minced.
• Spices – Salt, dried oregano, and black pepper.
• Gluten free breadcrumbs – I used 4C Foods Gluten Free Plain Bread Crumbs, but any gluten free breadcrumb should work.

How To Make Greek Meatballs

These keftedes bake in just 15 minutes and require only a few minutes of prep, making them a great option for busy weeknights. The printable instructions can be found in the recipe card below.

• Shape the meatballs. Use a large cookie scoop to scoop about 3 tablespoons of the mixture. Roll it into a ball and place on the baking sheet. Repeat until all of the mixture is shaped into meatballs.
• Bake. Bake for 15 minutes, until the internal temperature reaches 165F.

Recipe Tips

Here are a few things I’ve discovered while trialing this gluten free Greek meatballs recipe, to ensure you end up with juicy, flavorful meatballs every time.

• Add the breadcrumbs after mixing. Since gluten free breadcrumbs are rice-based, they tend to be very soft and get mushy quickly. To prevent this, combine the rest of the meatball ingredients first, until about halfway mixed, and then add the breadcrumbs.
• Don’t overmix. After adding the breadcrumbs, continue mixing just until everything is combined. Once the ingredients are evenly dispersed, stop mixing.
• Avoid overbaking. Every oven is different, so you may want to check these a few minutes before the bake time. To ensure juicy meatballs, remove them from the oven as soon as they reach 165F.
• Use fresh herbs. If at all possible, stick with fresh mint and parsley. Dried is fine in a pinch but the fresh herbs add so much bright, fresh Greek flavor that really makes these meatballs so good.
• Can I use a different protein? Greek meatballs are also commonly made with ground pork, turkey, lamb, or a mixture. While I haven’t tested it, this recipe should also work with other ground meat. Just keep in mind that ground chicken and turkey tend to be leaner than ground beef and therefore the meatballs may be a bit drier.

How To Store Leftovers

• Fridge: Store any leftover Greek meatballs in an airtight container in the fridge for
  3-4 days.
• Freezer: You can also store them in the freezer for up to 6 months and just defrost as needed! I would recommend flash freezing in a single layer, then adding them to a bag or storage container.
• Reheat: Just pop them in the microwave or air fryer for a few minutes until heated through.

Make It A Meal

• Make a mezze platter: Greek meatballs are often served on a mezze (appetizer) platter with tzatziki. I also like to add hummus and my Gluten Free Pita Bread.
• Add them to a bowl: Take some inspiration from my Greek Chicken Bowls and add these meatballs to a bowl with quinoa, hummus, feta, olives, tomatoes, cucumbers, and any other fresh ingredients in the fridge.
• In a pita pocket: For a quick, easy lunch, use Gluten Free Pita Bread to make a wrap similar to a gyro with Greek meatballs, tzatziki, and your favorite veggies.
• With potatoes: These crispy Greek fries make an easy side dish. Greek potatoes are great too.
• With a salad: Keep things fresh and light by serving these with a simple Greek salad or Greek Zoodles salad.

More Easy Meatball Recipes

• Porcupine Meatballs
• Teriyaki Meatballs
• Homemade Italian Meatballs
• BBQ Turkey Meatballs
• Stuffed French Onion Meatballs