Greek Keftedes are tender meatballs made with ground beef or lamb, herbs, and a hint of spice, pan-fried to perfection. Served with fluffy lemon rice and a dollop of tzatziki or yogurt, this dish is a traditional Greek favorite that brings together comfort and vibrant Mediterranean flavors.
In a large bowl, soak bread crumbs in milk for a few minutes until softened. Add ground meat, egg, grated onion, garlic, parsley, oregano, cumin (if using), and a generous pinch of salt and pepper. Mix everything together with your hands until just combined — don’t overmix or the meatballs can get tough.
Using damp hands, form the mixture into small meatballs, about the size of a golf ball. Place them on a tray and refrigerate for 15 minutes. This helps the meatballs hold their shape when cooking.
Heat olive oil in a large skillet over medium heat. Fry the meatballs in batches, turning occasionally until they are golden brown and cooked through, about 8–10 minutes total. Transfer to a plate lined with paper towel to drain excess oil.
While the meatballs cook, prepare the rice. In a saucepan, heat olive oil, then stir in rice to toast slightly for 1–2 minutes. Add broth, lemon juice, and zest. Bring to a boil, then cover and simmer on low for 15–18 minutes until fluffy. Remove from heat and let sit covered for 5 minutes. Stir in chopped dill or parsley.
Spoon lemon rice onto plates and top with warm keftedes. Add a side of Greek yogurt or tzatziki, and garnish with extra herbs and a lemon wedge. Serve immediately and enjoy this vibrant Mediterranean meal.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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