Greek Keftedes with Yogurt Mint Sauce

Name: Greek Keftedes with Yogurt Mint Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 lb (450 g) ground lamb; 1 medium (150 g) onion, finely diced; 3 cloves (10 g) garlic, minced; ¾ cup (150 g) crumbled feta cheese, crumbled; ¾ cup (75 g) breadcrumbs (plain or panko); 1 large (50 g) large egg, at room temperature; ¼ cup (10 g) fresh mint, finely chopped; 2 tablespoons (6 g) fresh parsley, finely chopped; 1 teaspoon (5 g) dried oregano; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (½ g) black pepper, freshly ground; 1 cup (240 g) Greek yogurt (full-fat); 3 tablespoons (10 g) fresh mint, finely chopped; 1 clove (3 g) garlic, minced; 1 tablespoon (15 ml) fresh lemon juice, freshly squeezed; ¼ teaspoon (1½ g) kosher salt; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

Tender Mediterranean meatballs made with ground lamb, crumbled feta, and fresh herbs, baked until golden. Served with a cool, herbaceous yogurt sauce spiked with fresh mint and garlic. Perfect as a main course with rice or bread, or as a plated appetizer.

Prep: 20 min
Cook: 25 min
Total: 45 min
Makes: 16–20 meatballs (serves 4 as a main)

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Ingredients

4 servings

For the meatballs
1 lb (450 g) ground lamb
1 medium (150 g) onion, finely diced
3 cloves (10 g) garlic, minced
¾ cup (150 g) crumbled feta cheese, crumbled
¾ cup (75 g) breadcrumbs (plain or panko)
1 large (50 g) large egg, at room temperature
¼ cup (10 g) fresh mint, finely chopped
2 tablespoons (6 g) fresh parsley, finely chopped
1 teaspoon (5 g) dried oregano
½ teaspoon (3 g) kosher salt
¼ teaspoon (0.5 g) black pepper, freshly ground
For the yogurt sauce
1 cup (240 g) Greek yogurt (full-fat)
3 tablespoons (10 g) fresh mint, finely chopped
1 clove (3 g) garlic, minced
1 tablespoon (15 ml) fresh lemon juice, freshly squeezed
¼ teaspoon (1.5 g) kosher salt
black pepper, freshly ground, to taste

Equipment (4)

Large mixing bowl
13×9-inch (33×23 cm) baking sheet
Parchment paper (optional but recommended)
Small bowl (for sauce)

Steps

Before you start

Preheat your oven to 375°F (190°C)
Bring the egg and yogurt to room temperature if they've been in the fridge (20–30 minutes)
Read through the recipe; the sauce is made while meatballs bake, so timing is efficient

1
Prepare meatball ingredients
- Finely dice the onion into 1/4-inch pieces.
- Mince the 3 cloves of garlic.
- Crumble the feta cheese with your fingers into small pieces (not powdered—you want visible pieces for flavor).
- Finely chop the fresh mint and parsley, removing any thick stems.
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Ready when: Onion is finely and evenly diced; herbs are roughly uniform in size
Tip: Dice the onion small so it distributes evenly and cooks through in the meatballs.
2
Mix meatball mixture
- In a large bowl, combine the ground lamb, diced onion, minced garlic, crumbled feta, breadcrumbs, egg, chopped mint, chopped parsley, oregano, salt, and black pepper.
- Using your hands, gently mix until all ingredients are just combined—the texture should be cohesive but not packed or dense.
- Stop as soon as you don't see streaks of unmixed lamb or feta.
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Ready when: All ingredients are evenly distributed with no visible streaks of unmixed meat or white breadcrumbs
Tip: Overmixing develops gluten in the breadcrumbs, making the meatballs tough and dense. Mix just until combined.
3
Form meatballs
- Wet your hands with water or lightly coat them with oil to prevent sticking.
- Scoop the mixture using a tablespoon measure (or form by hand) into balls about 1.5 inches (4 cm) in diameter, using roughly 1 tablespoon (20 g) of mixture per meatball.
- You should have 16–20 meatballs.
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Ready when: You have 16–20 meatballs of roughly equal size, all resting on the work surface
Tip: Wet hands make shaping easier and faster. Keep hands damp but not dripping.
4
Arrange on baking sheet
- Line a baking sheet with parchment paper (or lightly oil it with olive oil).
- Place the meatballs on the sheet, spacing them 1 inch (2.5 cm) apart so they're not touching.
- They'll brown better with space around them.
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Ready when: Meatballs are evenly spaced and resting on the prepared baking sheet
5
Bake meatballsOven 375°F / 190°C
- Place the baking sheet in the preheated 375°F (190°C) oven on the middle rack.
- Bake for 20–25 minutes, until the meatballs are cooked through and lightly browned on the outside.
- Check doneness by cutting the largest meatball in half (it should show no pink inside) or use a meat thermometer: the internal temperature should reach 160°F (71°C) at the center.
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Ready when: Meatballs are firm to the touch, lightly browned, with no pink inside; internal temperature of 160°F (71°C)
Tip: A meat thermometer takes the guesswork out and prevents overcooking. Overbaked meatballs dry out quickly.
6
Make yogurt sauce while meatballs bake
- In a small bowl, combine the Greek yogurt, minced garlic, chopped fresh mint, lemon juice, salt, and freshly ground black pepper.
- Stir until smooth and well combined.
- Taste and adjust: add more lemon juice for brightness, more mint for herbaceousness, or a pinch more salt if needed.
- The sauce should be creamy, tangy, and herbaceous.
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Ready when: Sauce is smooth, creamy, well combined, and well seasoned to your taste
Tip: Make this while the meatballs are in the oven so everything is ready to serve warm. Full-fat Greek yogurt will be creamier and smoother than low-fat versions.
7
Serve
- Transfer the hot or warm meatballs to a serving plate.
- Drizzle the yogurt sauce over the meatballs or serve it alongside for dipping.
- Garnish with an extra pinch of fresh mint and a light drizzle of olive oil if desired.
- Serve warm or at room temperature alongside crusty bread, rice pilaf, a Greek salad, or roasted vegetables.
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Tip: Keftedes are delicious warm, at room temperature, or even cold the next day—they hold up beautifully for meal prep or picnics.

Good to know

Tips

Do not overmix the meatball mixture. Gentle folding prevents the breadcrumbs from developing gluten, which makes the meatballs tough. Mix until the ingredients just come together.
For the best flavor, use full-fat Greek yogurt in the sauce. Low-fat yogurt can be watery and thin. If using low-fat yogurt, drain it in a fine-mesh sieve for 30 minutes to remove excess liquid.
These meatballs are equally delicious served warm out of the oven, at room temperature, or even cold. They're ideal for meal prep and stay moist for several days if stored well.
If you don't have fresh mint, you can use 1 teaspoon of dried mint in the meatball mixture (reduce from 1/4 cup fresh) and 1 tablespoon dried mint in the sauce (reduce from 3 tablespoons fresh). Fresh is better but dried works in a pinch.

Make ahead

Meatballs can be formed and refrigerated for up to 24 hours before baking (they may cook 2–3 minutes longer from cold). The yogurt sauce can be made up to 2 days ahead and kept covered in the refrigerator.

Storage & reheating

Refrigerator: Store leftover meatballs (with or without sauce) in an airtight container for up to 3 days. Reheat gently in a 350°F (175°C) oven for 10–15 minutes until warmed through. Room temperature: Meatballs can sit safely for up to 2 hours. Freezer: Baked meatballs freeze well for up to 3 months in an airtight container. Thaw in the refrigerator overnight and reheat as above. Do not freeze the yogurt sauce; make it fresh or prepare it up to 2 days ahead in the fridge.

Substitutions

ground lamb → Ground beef or ground pork. Use the same weight. Beef will give a milder, more Italian flavor; pork is slightly sweeter. Both work well but lamb is traditional and most flavorful for this dish.
crumbled feta cheese → Ricotta salata, crumbled halloumi, or aged goat cheese. Use 150 g of your substitute. Ricotta salata is sharper and crumbly; halloumi adds a slightly rubbery texture but holds up well in baking. All are salty like feta.
fresh mint → Fresh basil or a mix of basil and parsley. Use the same amount. The meatballs will taste more Italian than Greek, but the herbaceous quality remains.
Greek yogurt (full-fat) → Full-fat sour cream or plain full-fat yogurt. Use 240 g or 1 cup. Sour cream will be tangier and slightly thinner; regular yogurt will be less thick than Greek yogurt. Both work; avoid low-fat versions, which separate when mixed.