Greek Meatballs (Keftedes) with Herb Butter Recipe

If you’re craving a dish that bursts with fragrant herbs, comforting textures, and rich flavors, then you’re going to love this Greek Meatballs (Keftedes) with Herb Butter Recipe. These tender, juicy meatballs are infused with lively oregano and mint, baked to perfection, and finished with a luscious herb butter that elevates every bite. Whether you’re cooking for family, friends, or simply treating yourself, this recipe brings a little taste of Greece right to your table. It’s straightforward, rewarding, and absolutely delicious from start to finish.

Ingredients You’ll Need

Simple, fresh, and aromatic ingredients make these Greek meatballs stand out. Each component plays a crucial role in building incredible texture, taste, and that classic Mediterranean charm.

• Plain breadcrumbs: They soak up moisture and help keep the meatballs tender while providing structure.
• Milk (or water): Adds moisture to the breadcrumbs, ensuring the meatballs stay juicy.
• Yellow onion: Grated to blend seamlessly, adding sweetness and depth without overpowering the mixture.
• Egg: Acts as a binder to hold everything together beautifully.
• Garlic cloves: Minced garlic gives that unmistakable savory punch essential in Greek cooking.
• Dried oregano and mint: These herbs bring authentic Greek flavor with an earthy freshness.
• Kosher salt and black pepper: Balanced seasoning to enhance every ingredient’s natural taste.
• Lean ground beef: The hearty base of these meatballs, offering richness without excess grease.
• Fresh herbs (oregano, mint, dill, chives, parsley): Chopped finely, they infuse the melted butter with bright, herbaceous notes.
• Butter: Melted and drizzled, it seals in flavor and keeps the meatballs delectably moist.

How to Make Greek Meatballs (Keftedes) with Herb Butter Recipe

Step 1: Prepare the Oven and Breadcrumb Mixture

Start by preheating your oven to 375 degrees Fahrenheit, ensuring it’s hot and ready to give your meatballs that perfect golden crust. In a large bowl, combine the plain breadcrumbs with milk (or water) and the grated onion along with its juices. This mixture softens the breadcrumbs and infuses them with moisture and a subtle sweetness that will keep your keftedes tender.

Step 2: Add the Flavor Builders

Next up, toss in the egg and minced garlic for richness and aromatic depth. Sprinkle your dried oregano and mint, then season with kosher salt and black pepper. Each of these ingredients is doing double duty—enhancing layers of flavor and helping the meatballs hold together just right.

Step 3: Combine with Ground Beef

Now, add the ground beef into the bowl and mix everything gently but thoroughly. Using your hands gives you the best control, letting you feel when all elements are perfectly combined without overworking the meat. Keep it light to maintain that juicy, tender texture that’s signature to these meatballs.

Step 4: Shape Your Meatballs

With a large disher scoop or your hands, portion the mixture into evenly sized meatballs. Placing them nicely spaced on a rimmed baking sheet allows for even cooking and a deliciously caramelized exterior. This step is quick and kinda fun, and it lets you shape these beauties just the way you like them.

Step 5: Prepare and Apply the Herb Butter

Mix the melted butter with your fresh herbs—oregano, mint, dill, chives, and parsley all add unique notes of freshness and earthiness. Spoon this fragrant herb butter generously over each meatball, drenching them in flavor and helping lock in moisture while baking.

Step 6: Bake to Perfection

Slide your baking sheet into the oven and let those Greek meatballs bake for about 30 minutes. The meat will cook until juicy and tender inside with a deliciously browned exterior, while the herb butter melts into every crevice, creating the most irresistible aroma and taste. When done, drizzle them with the pan juices for maximum flavor impact.

How to Serve Greek Meatballs (Keftedes) with Herb Butter Recipe

Garnishes

A sprinkling of freshly chopped parsley or a few leaves of mint scattered on top instantly brightens the presentation. Want to add some tang? A squeeze of fresh lemon juice over the meatballs before serving complements the herbs beautifully and cuts through the richness with zest.

Side Dishes

Pair your keftedes with a crisp Greek salad loaded with cucumbers, tomatoes, kalamata olives, and feta cheese for a refreshing contrast. Creamy tzatziki or a dollop of Greek yogurt makes an indulgently cool dipping sauce. For something heartier, fluffy pita bread or oven-roasted potatoes work brilliantly.

Creative Ways to Present

Try serving these meatballs atop a bed of buttery orzo pasta tossed with herbs and lemon zest to create a stunning main course. You could also skewer them for party-style appetizers or include them in a meze platter alongside olives, cheeses, and dips. The versatility of this dish lets you have fun with presentation while keeping flavors authentic and bold.

Make Ahead and Storage

Storing Leftovers

Leftover keftedes keep well in an airtight container in the refrigerator for up to three days. The herb butter continues to infuse flavor while chilled, so the meatballs taste just as delightful the next day—perfect for quick lunches or dinners.

Freezing

If you want to make a big batch ahead of time, feel free to freeze the uncooked meatballs placed on a baking sheet to freeze individually before transferring them to a freezer-safe bag. They stay good for up to three months. Alternatively, cooked keftedes freeze well too—just cool completely before storing.

Reheating

Reheat leftovers in a warm oven at 350 degrees Fahrenheit until warmed through, or gently in a skillet over medium heat with a splash of water to keep them moist. Microwaving works for convenience but may slightly soften the exterior, so the oven or stovetop is ideal.

FAQs

Can I use ground lamb instead of beef?

Absolutely! Ground lamb adds a wonderful richness that’s authentic to Greek cuisine. Feel free to substitute lamb for beef or even mix the two for a flavorful combination.

What if I don’t have dried herbs?

Fresh herbs are always preferable, but dried oregano and mint will work just fine in a pinch. Just use about a third of the amount of dried herbs as fresh since dried tend to have more concentrated flavor.

Is it possible to pan-fry these meatballs instead of baking?

Yes! Pan-frying over medium heat adds a lovely crispy crust. Just be sure to cook them in batches without crowding the pan to get that perfect sear and cook evenly.

Can I make these meatballs gluten-free?

Definitely. Swap the plain breadcrumbs for gluten-free breadcrumbs or use ground nuts like almonds for a different texture. The binding will still work well with the egg and grated onion.

How do I know when the meatballs are done?

The internal temperature should reach 160 degrees Fahrenheit for ground beef to be safely cooked. They should be nicely browned on the outside and firm but still juicy inside.

Final Thoughts

Making these Greek Meatballs (Keftedes) with Herb Butter Recipe is truly a joyful experience that rewards you with bold flavors and comforting textures every time. They’re simple enough for a weeknight dinner yet special enough to serve when you want to impress. I wholeheartedly encourage you to try them soon and savor a brilliant little taste of Greece in your own kitchen.

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