Juicy, herby, and made for dunking.
These are the kind of meatballs you make when you want maximum flavour with minimal fuss. Greek-style kofta meatballs, packed with fresh herbs, garlic, and olive oil, cooked until golden on the outside and juicy in the middle — and absolutely begging to be dipped into something creamy.
They’re humble, comforting, and endlessly versatile. Serve them hot with tzatziki, tuck them into warm flatbreads, or pile them onto a platter with salads and lemon wedges and let everyone help themselves. No ceremony required — just good food.
What makes these meatballs so good
This recipe leans on a few simple techniques that make all the difference.
Grated onion = juicy meatballs
Instead of chopping the onion, it’s grated straight into the mince. That releases moisture and flavour, keeping the meatballs soft and tender without needing extra liquid.
Fresh herbs do the heavy lifting
Parsley and mint are classic in Greek cooking for a reason. The parsley brings freshness, while the mint adds that unmistakable lift that makes these taste authentic rather than heavy.
Texture matters (and this gets it right)
Nobody wants a dense, dry meatball.This mixture is designed to be:
Soft but not fragile
Well-seasoned without being overpowering
Light enough to work as a main or a mezze dish
Breadcrumbs and egg bind everything gently, while olive oil adds richness without heaviness.
How to serve them (this is where they shine)
These kofta meatballs are incredibly flexible:
As a mezze platter with tzatziki, olives and warm pita
As a main with lemony potatoes or a Greek salad
In wraps or flatbreads with yoghurt, tomato and herbs
For entertaining, because they hold well and reheat beautifully
They’re also kid-friendly, freezer-friendly, and perfect for make-ahead cooking.
A few tips before you start
Don’t overmix
Mix just until combined — overworking the mince makes meatballs tough.
Rest the mixture
Letting it sit for 10–15 minutes allows the breadcrumbs to hydrate and the flavours to settle.
Brown gently
You want a golden crust, not aggressive heat. Let them colour slowly so they stay juicy inside.
Greek-Style Kofta Meatballs (Juicy & Herby)
These Greek-style kofta meatballs are juicy, aromatic and packed with fresh herbs. Made with a blend of beef mince, grated onion, garlic, parsley and mint, they’re pan-fried until golden and served with creamy tzatziki or Greek yoghurt.
They’re easy to make, full of Mediterranean flavour, and incredibly versatile — perfect for weeknight dinners, mezze platters, or casual entertaining.
Why you’ll love this recipe
Juicy, never dry — grated onion and olive oil keep the meatballs tender
Classic Greek flavours — parsley, mint and oregano do all the work
Flexible ingredients — use beef, lamb, or a combination
Great for entertaining — make ahead, freeze well, reheat beautifully
These meatballs are simple, comforting, and always a crowd-pleaser.
Ingredients
For the meatballs
1 red onion, grated
1 kg beef mince
4-5 garlic cloves, minced
1 cup (60 g) breadcrumbs
1 large egg
1/2 cup fresh parsley, finely chopped
1/4 cup mint leaves, finely chopped
1 tsp dried oregano
Salt
Freshly ground black pepper
For cooking & serving
3 tbsp olive oil, for frying
Fresh herbs, to garnish
Tzatziki or thick Greek yoghurt, to serve
How to make Greek kofta meatballs
1. Make the meatball mixture
Place the grated onion in a large bowl. Add the beef mince, garlic, breadcrumbs, egg, parsley, mint, oregano, olive oil, salt and black pepper.
Using your hands, gently mix until just combined. Avoid overmixing — this keeps the meatballs tender.
Let the mixture rest for 10–15 minutes so the breadcrumbs can absorb moisture.
2. Shape the meatballs
With slightly damp hands, roll the mixture into golf-ball sized meatballs. Place them on a tray or plate while you heat the pan.
3. Cook the meatballs
Heat the olive oil in a large frying pan over medium heat.
Add the meatballs in batches, making sure not to overcrowd the pan. Cook for 8–10 minutes, turning gently, until golden brown on all sides and cooked through.
Transfer to a plate lined with paper towel and repeat with remaining meatballs.
4. Serve
Sprinkle with chopped parsley and serve warm with tzatziki or Greek yoghurt.
Tips for perfect juicy meatballs
Grate the onion, don’t chop it — this adds moisture without chunks
Don’t overwork the mince — mix just until combined
Cook over medium heat — too hot and they’ll brown before cooking through
Rest the mixture — it makes shaping easier and improves texture
How to serve Greek kofta meatballs
These meatballs are incredibly versatile:
As a mezze platter with pita, olives and dips
In flatbreads or wraps with yoghurt and tomato
With Greek salad and lemon potatoes
As a make-ahead meal for busy weeks
They also freeze well — cook, cool completely, then freeze for up to 3 months.
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