These delicious Greek meatballs, also known as keftedes are packed with flavor. They’re light, juicy, and simply delicious. Super easy to make and they freeze beautifully. In this recipe, I cooked them under the broiler instead of pan-frying and saved myself a lot of cleanup. Make a double or even triple batch of these to have on hand for those busy days.
Print the recipe: https://www.dimitrasdishes.com/broiled-keftedes-greek-meatballs/
2 pounds ground beef
1 large onion
4 garlic cloves
1 and 1/2 cups Panko bread crumbs
1 cup whole milk
2 eggs, slightly beaten
1/2 cup shredded Parmesan cheese, optional
1 bunch fresh parsley, thick stems removed
2-2 and 1/2 teaspoons salt
1/2 teaspoon ground black pepper, or to taste
1/4 teaspoon crushed red pepper flakes or more
olive oil for brushing on top
Instructions
Add the garlic cloves to a food processor and pulse until finely chopped.
Cut the onion into quarters and add it to the food processor. Pulse until finely chopped, not ground.
Place the ground beef into a large mixing bowl. Add the onion and garlic.
Cut the bottom stems off of the parsley and add the parsley to the food processor. Save the stems for stock. Pulse until finely chopped and add the parsley to the mixing bowl.
Add all of the remaining ingredients except for the oil. Knead together until incorporated.
Form the meatballs and place them onto baking trays. Walnut sized (or golf ball sized) meatballs will yield about 60.
Brush the tops of the meatballs with olive oil.
Set the oven to the Broil setting and place an oven rack on the top section so that it is closest to the broiler element.
Place the tray under the broiler and cook for 12-15 minutes or until golden.
Serve with tzatziki or marinara sauce or use the meatballs in your favorite recipe. Enjoy and kali orexi!
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22 Comments
My mum used to use day old Vienna bread which had been soaked in water and liquid squeezed out instead of breadcrumbs, onion, lots of garlic and parsley and of course beef mince.
The onions and garlic were never sautéed like people are suggesting in the comments but I guess when mothers are working, cleaning and taking care of children they don’t quite have time for the extra steps. But personally I like that zingy garlic flavour. Oh and no mint was in them either. Best meatballs I’ve ever eaten.
The flavours in your recipe are very reminiscent of my childhood, great job Dimitra!
Dear Dimitra I just made the keftedes and I have to say that they are the BEST I have ever made. PERIOD. I always loved to eat them as a child every time my Yaya made them but I dread frying because of the extra calories (and of course cleaning up after). Your recipe packs all of the awesome flavors and aromas of the traditional Greek keftedes without all the extra work. I highly recommend to leave the mixture in the fridge for a few hours or overnight. The result is amazingly delicious 😋 😍 👌
They look dried out I like moist recipe
Hello. I love your recipes. When you say broil Do we use Low or High broil setting? I didn’t see it in the description. 🤗
nice recipe and you have a nice personality too
Thank you for sharing another awesome recipe! I bake my Italian meatballs and they are always awesome
Thank you for all fantastic recipes ❤️❤️❤️
I like lots of mint in mine.
Hello Demetria, my late father used to use chopped Mint, oregano garlic onions and saltine crackers instead of breadcrumbs. He would cook them in a pan on the stove in oil olive oil of course. Miss him dearly and his meatballs he called him Greek meatballs. I love watching your videos, Stay safe, Greg
Hello.chef.Dirit.
Lovelady.
Chef.Manuel.
Bombay
I have been cooking many of your dishes lately and they are all people pleasers and not difficult for an amateur cook.
Looks delicious. Can you freeze them cooked?
Delicious but the “no splatter” was misleading. Just finished wiping my oven down, after spraying it with “easy off”😢😂, unless it was because I used organic grass fed beef?
I don't know what it is with koftes, unless they are fried and the whole house stinks for a week – they are not koftes! 😆 Nice job done with grilling (broiling) them!
Great to use some butternut, sweet potatoes or cauliflower cooked and mashed instead of breadcrumbs. Just another depth of flavour. YUMMY
These are by far the best Greek meatballs out there. I make several dozen and freeze them for days I don't want to cook.
Semitrailer
I discovered you several years ago and borrowed your recipe for baklava, which is still a family favorite. I rediscovered you these last few weeks and have made any number of Greek dishes which were deeply appreciated and enjoyed by family and friends. Thank you ever so much for sharing your incredible fund of knowledge and talents in the kitchen.
If you ever publish a cookbook please place a dozen copies on reserve for me. Thanks you again and Happy Holidays.
You’re one of my favorite chefs on here
These look super delicious, thank you.
Darn,it there goes my diet,, I don't care I'm making these ,, I should be able to enjoy at least once a month…
Can I use oatmeal instead of bread crumbs?
Traditionally we add grated potato to our Greek meatballs to keep them moist