These authentic Greek Lamb Meatballs (Keftedes Arni) bring Mediterranean magic straight to your table in just 40 minutes.
Each golden-brown morsel packs the perfect balance of lean protein and aromatic seasonings, making them an irresistible appetizer for any gathering.
At just 80 calories per piece, these crispy delights offer a healthier twist on traditional meatballs while maintaining that classic Greek taverna taste.
Whether served with tzatziki sauce or enjoyed on their own, these keftedes will transport your taste buds to the sun-soaked shores of Greece.
Ingredients for Greek Lamb Meatballs (Keftedes Arni)
- Ground lamb: 1 kg, ideally with some fat content for juiciness
- Red onion: 1 large, finely grated to release maximum flavor
- Garlic: 2 cloves, minced for aromatic depth
- Herbs & Spices: 1 tsp dried oregano, 2 tbsp fresh mint, ½ tsp each of cumin and coriander
- Binding agents: ½ cup breadcrumbs, 1 egg
- Olive oil: 1 tbsp for mixing
- Cheese: 1 tbsp grated kefalotyri (or pecorino/Parmigiano)
- Coating: All-purpose flour for dredging
- Oil: Sufficient amount for frying
Step-by-Step Instructions
- Mixing: Combine all ingredients in a large bowl, mix thoroughly with hands until well incorporated
- Resting: Cover mixture with plastic wrap and refrigerate for minimum 15 minutes to enhance flavors
- Shaping: Form walnut-sized meatballs with the mixture
- Coating: Gently roll each meatball in flour, shake off excess
- Traditional Frying Method: Heat oil in deep skillet, fry meatballs in batches for 7 minutes until golden brown
- Alternative Baking Method: Bake at 200°C for 20 minutes, turning halfway through
- Serving: Present hot with tzatziki sauce and pita bread as appetizer, or with rice and Greek salad as main course
Cooking Techniques
These Greek meatballs shine with two tasty cooking options! The classic method involves frying them in oil until they’re wonderfully crispy and golden brown.
For the best results, keep your oil at medium-high heat and don’t overcrowd the pan – this helps create that amazing crispy outside while keeping the inside juicy.
If you prefer a lighter version, pop them in the oven at 200°C. Both methods give you delicious results, so pick the one that works best for you!
Make-Ahead Tips & Storage
You can mix and shape these meatballs ahead of time! Keep the raw meatballs covered in the fridge for up to 24 hours before cooking.
After cooking, store any leftover meatballs in an airtight container in the fridge for up to 3 days. They taste great cold or gently reheated in the oven.
Want to freeze them? Go ahead! They’ll keep well in the freezer for up to 3 months – just thaw overnight in the fridge before reheating.
Serving Ideas
These lamb meatballs are super versatile! Serve them as a Greek meze (appetizer) with cooling tzatziki sauce and warm pita bread.
For a main meal, pair them with fluffy basmati rice and a fresh Greek salad. They’re also amazing in pita wraps with tomatoes, onions, and a drizzle of tzatziki.
Want a party idea? Put them on a platter with small picks and let everyone help themselves!
Recipe Tips & Variations
Play around with the herbs and spices to make these meatballs your own! You can swap the fresh mint for dill or parsley. No lamb?
Try a mix of beef and pork instead. The cheese is optional, but it adds a lovely salty touch – any hard, aged cheese works great.
For extra flavor, grate the onion instead of chopping it – this adds moisture and helps bind the meat. Just remember to let the mixture rest in the fridge before cooking – this helps all those yummy flavors come together!
Crispy Greek Lamb Meatballs (Keftedes Arni)
Equipment
- Large deep skillet
- Large bowl
Ingredients
Main Ingredients
- 1 kg ground lamb (35 oz.)
- 1 large red onion grated
- 2 cloves garlic minced
- 1 tsp dried oregano
- 2 tbsp fresh mint chopped
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 cup breadcrumbs
- 1 egg
- 1 tbsp olive oil
- 1 tbsp Greek kefalotyri cheese or pecorino or Parmigiano-Reggiano finely grated (optional)
- salt and freshly ground pepper to taste
- flour for dredging
- oil for frying
Instructions
- To prepare this traditional Greek lamb meatballs recipe (arnisioi keftedes), add all the ingredients into a large bowl and mix , squeezing with your hands, to allow the flavours to blend. Cover the bowl with some plastic wrap and let it rest in the fridge for at least 15 minutes.
- To form your Greek lamb meatballs, roll the mixture into balls, the size of a walnut. Dredge lightly each meatball in flour, until well covered. Transfer to a plate, shaking off any excess flour.
- The traditional way of cooking Greek lamb meatballs is frying them in plenty of oil.
- To fry Greek lamb meatballs use a large, deep skillet and pour in the oil to a depth of 1/2 an inch (1,5 cm). Heat the oil over medium-high heat until it begins to ripple. Add the lamb meatballs in batches in a single layer and fry for about 7 minutes, turning occasionally, until browned and crisp on all sides. Using a slotted spoon, remove the meatballs to a plate lined with paper.
- If you prefer a lighter version, you can bake/ grill the meatballs. Preheat the oven at 200C, place the lamb meatballs on greased baking sheet about an inch apart. Bake for about 20 minutes, turning the meatballs upside down midway through cooking time.
- Greek lamb meatballs are ideally served as an appetizer (meze) with some creamy tzatziki sauce and pita breads or as a main course with some basmati rice and Greek salad. Enjoy!