All-star Greek meatballs recipe! Known as keftedes, these meatballs are tender on the inside, crispy on the outside. Flavor-packed with fresh mint, spices, and a lemony Greek meatball sauce. Serve Greek meatballs as an appetizer with a dipping sauce like tzatziki; as part of a mezze platter with dips, olives, and cheeses; or in dinner bowls with pita and a Greek salad.
Ingredients

▢⅓ cup whole milk
▢1 slice day-old bread, cubed
▢1 medium yellow onion, grated
▢3 garlic cloves, minced
▢¼ cup + 2 tablespoons extra virgin olive oil
▢1 pound lean ground beef
▢½ pound ground lamb or pork
▢1 large egg PLUS 1 egg yolk, divided
▢¼ cup chopped fresh mint leaves
▢1 tablespoon organic ground coriander
▢1 teaspoon dried oregano, preferably Greek oregano
▢1 teaspoon organic ground cumin
▢½ teaspoon ground cinnamon
▢¼ teaspoon ground nutmeg
▢Kosher salt and black pepper
▢3 lemons, zested and juiced
▢Flour for dredging
▢1 ¼ cups chicken broth
To Serve (Optional)
▢1 Greek salad recipe
▢1 Tzatziki Sauce Recipe
▢Pita Bread
Instructions

If serving in bowls as suggested in this post, first prepare the Greek salad (dress salad later, if you prefer) and Tzatziki sauce. Set aside or refrigerate for now.
Add the cubed bread to a bowl with the milk and let it soak for about 5 minutes.
In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add onions and garlic and cook until golden and translucent, stirring regularly. Transfer the onions and garlic mixture to a large mixing bowl to cool. Set the skillet aside for later.
Wring the excess milk out of the soaked bread. Add the bread to the mixing bowl.
To the mixing bowl add the ground beef and lamb (or pork), 1 egg, fresh mint, spices, salt and pepper, and 1 tablespoon lemon zest. Mix by hand until until mixture is fully incorporated.
Form the meat mixture into balls (each the size of a heaping tablespoon.) Roll meatballs into the flour to lightly coat and place them on a large tray for now.
In the large skillet you used earlier, add ¼ cup Private Reserve olive oil. Heat over medium-high. Turn heat to medium and add the meatballs to cook (do this in batches if you need to.) Cook meatballs for 10 minutes or so, turning occasionally, until fully cooked and well-crusted on all sides.
With a slotted spoon, remove meatballs from the skillet onto paper towels to drain any excess fat. Meanwhile, carefully discard most of the cooking fat from the skillet (best to dump into a tin can until cooled). Return the skillet to the stovetop over medium heat.
Whisk the egg yolk with chicken broth and lemon juice. Add to the skillet with the remaining lemon zest, then add the meatballs back in. Cook over medium heat for another 5 minutes until the lemon sauce thickens.
Serve hot in bowls with pita bread, Greek salad and Tzatziki sauce. Or serve in pita pockets as sandwiches, if you prefer.
Notes

What’s the best meat to use? I use a combination of lean ground beef and ground lamb (or ground pork).
How to serve keftedes: Several ideas in the post, but my personal favorite way to serve Greek meatballs is in dinner bowls with Greek salad, warm pita bread, and a dollop of tzatziki.
How to store and reheat leftovers: Leftover meatballs will keep in an airtight container in the fridge for up to 4 days. Reheat in a skillet with some EVOO over medium heat until warmed through.
Nutrition

Calories: 70.8kcal
Carbohydrates: 2.1g
Protein: 4.6g
Fat: 5g
Saturated Fat: 1.6g
Polyunsaturated Fat: 0.4g
Monounsaturated Fat: 2.6g
Trans Fat: 0.1g
Cholesterol: 19.7mg
Sodium: 72.6mg
Potassium: 92.2mg
Fiber: 0.5g
Sugar: 0.5g
Vitamin A: 26.8IU
Vitamin C: 5.9mg
Calcium: 12.9mg
Iron: 0.7mg