Greek Keftedes with Feta and Lemon Tzatziki (Herbed Beef)

Published: February 27, 2026
Nikos KostasNikos Kostas
Categories: Greek, Appetizers & Snacks
Tags: Meatballs, Dinner, Mediterranean, Greek, Weeknight, Balanced
A professional, appetizing food photography shot of Greek Keftedes (herbed beef and feta meatballs) plated with lemon-tzatziki sauce, fresh parsley, and a wedge of lemon. Main visible ingredients: golden-brown meatballs, crumbled feta, chopped parsley, cucumber-yogurt sauce, olive oil drizzle. Cuisine style: Greek / Mediterranean. Presentation: rustic white plate on a wooden table, small bowl of tzatziki beside the meatballs, scattered herbs and a warm pita in the background. Style: bright, natural lighting, shallow depth of field, restaurant-quality composition. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Greek Keftedes

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

  • 1 lb lean ground beef
  • 4 oz crumbled feta cheese
  • 1/2 cup fresh parsley, finely chopped
  • 2 tbsp fresh mint, finely chopped
  • 1/2 cup yellow onion, finely grated and squeezed
  • 3 pieces garlic cloves, minced
  • 1/2 cup plain breadcrumbs
  • 1 pieces large egg
  • 1 tsp dried oregano
  • 1/4 tsp ground cumin
  • 1 tbsp lemon zest
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 tbsp olive oil (for frying)
  • 1 cup plain Greek yogurt (for tzatziki)
  • 1/2 cup cucumber, grated and drained
  • 2 tbsp lemon juice (for tzatziki)
  • 1 tbsp extra virgin olive oil (for tzatziki)
  • 1 tbsp fresh dill, chopped
  • 4 cups mixed greens (to serve)
  • 2 pieces whole wheat pita (optional)

Instructions

  1. 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.

  2. 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.

  3. Form the mixture into 16 evenly sized meatballs (about 1 1/4 inches in diameter). Wet your hands slightly to prevent sticking.

  4. 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.

  5. 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.

  6. Transfer cooked keftedes to a paper-towel-lined plate to drain briefly. Keep warm in a low oven if cooking in batches.

  7. Dress the mixed greens with a squeeze of lemon and a drizzle of olive oil, or serve plain alongside the meatballs.

  8. Serve the keftedes hot with a generous spoonful of lemon-tzatziki, extra chopped herbs, lemon wedges and warm pita on the side.

  9. 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.