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Greek Meatballs (Keftedes) with Herb Butter

A delightful and comforting dish with crispy meatballs made from ground meat, enhanced by a buttery herb sauce, perfect for family dinners and gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground beef or lamb (or turkey for a leaner option) Choose lean options for a healthier meal.
  • 1/2 cup Breadcrumbs Panko works beautifully for an extra crunch.
  • 1/2 cup Greek yogurt Can use sour cream if preferred.
  • 1 small Red onion, finely chopped Shallot can be used as a substitute.
  • 2 cloves Garlic, minced Fresh garlic infuses warmth; roasted garlic for sweetness.
  • 1/4 cup Fresh parsley, chopped Can swap for dill for an aromatic touch.
  • 1 large Egg Use a flax egg for vegan option.
  • 1 teaspoon Oregano Essential for Greek flavor.
  • 1 teaspoon Cumin Part of the traditional spice blend.
  • Salt & Pepper To taste
For the Herb Butter
  • 1/2 cup Butter Can use olive oil as a lighter alternative.
  • 1/4 cup Your choice of fresh herbs Fresh basil, mint, or a combination for flavor.

Method
 

Preparation
  1. In a large bowl, combine the ground meat, breadcrumbs, Greek yogurt, minced garlic, finely chopped red onion, parsley, egg, oregano, cumin, salt, and pepper. Mix until just combined; be careful not to overwork the meat.
  2. Form the mixture into small meatballs (about the size of a golf ball) and place them on a parchment-lined baking sheet.
Cooking
  1. Heat a drizzle of olive oil in a large skillet over medium-high heat. Once hot, cook the meatballs in batches, ensuring not to crowd the pan. Brown them on all sides (about 8–10 minutes).
  2. While the meatballs cook, prepare the herb butter. In a small saucepan, melt butter over low heat and add your choice of finely chopped fresh herbs, stirring to infuse the flavors.
  3. Once the meatballs are cooked through, remove them from the skillet and place them on a serving platter. Drizzle the warm herb butter over the meatballs, letting it pool around them.
  4. Serve immediately, with fresh lemon wedges on the side for an extra zesty kick.

Notes

To keep leftovers fresh, place meatballs in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a single layer before transferring to a container. Reheat in the oven or microwave, adding broth or water for moisture.