Greek Keftedes with Feta and Lemon Tzatziki (Herbed Beef)
Greek Keftedes
Crisp, herby Greek meatballs with feta and lemon-tzatziki—bright, balanced weeknight dinner.
Nutrition (per serving)
Keftedes are the kind of cozy, flavorful meatballs that feel like a warm hello from the Greek kitchen—crispy on the outside, tender and fragrant inside. In this version I use lean ground beef, bright herbs and tangy feta, finished with lemon zest so every bite sings.
Serve them with a cool lemon-tzatziki, a simple salad and warm pita for a balanced meal that’s perfect for weeknights or casual entertaining. They're easy to make ahead, freeze well, and always disappear fast at the table.
Ingredients
- lean ground beef:1 lb
- crumbled feta cheese:4 oz
- fresh parsley, finely chopped:1/2 cup
- fresh mint, finely chopped:2 tbsp
- yellow onion, finely grated and squeezed:1/2 cup
- garlic cloves, minced:3 pieces
- plain breadcrumbs:1/2 cup
- large egg:1 pieces
- dried oregano:1 tsp
- ground cumin:1/4 tsp
- lemon zest:1 tbsp
- kosher salt:1 tsp
- black pepper:1/2 tsp
- olive oil (for frying):3 tbsp
- plain Greek yogurt (for tzatziki):1 cup
- cucumber, grated and drained:1/2 cup
- lemon juice (for tzatziki):2 tbsp
- extra virgin olive oil (for tzatziki):1 tbsp
- fresh dill, chopped:1 tbsp
- mixed greens (to serve):4 cups
- whole wheat pita (optional):2 pieces
Instructions
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Make the tzatziki first so flavors can meld: combine Greek yogurt, grated cucumber (squeeze out excess water), lemon juice, olive oil, dill, 1/4 tsp salt and a pinch of pepper in a bowl. Chill while you prepare the meatballs.
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In a large bowl combine ground beef, crumbled feta, parsley, mint, grated onion, garlic, breadcrumbs, egg, oregano, cumin, lemon zest, 3/4 tsp salt and 1/2 tsp pepper. Mix gently until just combined—overworking will make the keftedes dense.
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Form the mixture into 16 evenly sized meatballs (about 1 1/4 inches in diameter). Wet your hands slightly to prevent sticking.
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Heat a large skillet over medium heat and add olive oil. When shimmering, add meatballs in a single layer without crowding—work in batches if needed.
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Cook the meatballs, turning every 2-3 minutes, until browned on all sides and cooked through, about 10-12 minutes total depending on size. An instant-read thermometer should read 160°F for ground beef.
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Transfer cooked keftedes to a paper-towel-lined plate to drain briefly. Keep warm in a low oven if cooking in batches.
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Dress the mixed greens with a squeeze of lemon and a drizzle of olive oil, or serve plain alongside the meatballs.
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Serve the keftedes hot with a generous spoonful of lemon-tzatziki, extra chopped herbs, lemon wedges and warm pita on the side.
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Leftovers keep in the fridge for 3 days or freeze the uncooked shaped meatballs on a tray, then transfer to a bag for up to 3 months.
Tips & Notes
- To keep keftedes tender, handle the meat mix lightly and don't overpack the meatballs.
- If you prefer a lighter option, bake at 400°F for 18-22 minutes, turning once, until browned and cooked through.
- Make tzatziki ahead—the flavors deepen after an hour and it also helps the sauce thicken as the cucumber drains.
- For a gluten-free version, substitute gluten-free breadcrumbs or use crushed rice crackers.
