Greek Meatballs (Biftekia) Recipe

If there’s one recipe that brings the bold, sun-soaked flavors of Greece right to your kitchen, it’s these Greek Meatballs (Biftekia). Juicy, herbaceous, and utterly addictive, this dish is my personal spin on a classic BBQ favorite that’s perfect for any occasion. Whether you’re gathering with friends or simply craving something hearty and flavorful, these tender meatballs capture the essence of Greek cooking with every bite. Once you taste them, you’ll understand why Greek Meatballs (Biftekia) have such a special place in my heart and kitchen repertoire.

Ingredients You’ll Need

The beauty of Greek Meatballs (Biftekia) lies in its simplicity and the thoughtful use of ingredients that work together harmoniously. Each item contributes not just flavor but texture and that unmistakable aroma that makes this dish unforgettable.

• Red onion (1, grated): Adds sweetness and moisture to keep the meatballs perfectly juicy.
• Pork mince (1 lb / 500 g): The foundation of the meatballs; pork is tender and flavorful, but you can also use beef, lamb, or chicken for a different twist.
• Garlic cloves (2): Infuses the mixture with a vibrant punch of classic Mediterranean flavor.
• Breadcrumbs (1/4 cup / 50 g): These bind everything together while adding just the right texture; traditional or panko both work beautifully.
• Dried oregano (1 tbsp): The hallmark herb in Greek cuisine, bringing a warm, earthy note.
• Dried dill (1 tsp): Offers a subtle, fresh lift that brightens the flavor profile.
• Egg (1): Acts as a natural binder ensuring your biftekia hold their shape during cooking.
• Parsley (3 tbsp, finely chopped): Adds a burst of color and a fresh herbal flavor.
• Salt (1/2 tsp) and black pepper (to taste): Essential seasoning to elevate all those fresh ingredients.

How to Make Greek Meatballs (Biftekia)

Step 1: Prepare Your Oven and Baking Tray

Start by preheating a fan-forced oven to 180°C (355°F) and line a baking tray with baking paper. This ensures even cooking and makes cleanup a breeze later on.

Step 2: Mix the Ingredients

Grate the red onion directly into a large mixing bowl to catch all those flavorful juices. Add your pork mince, garlic, breadcrumbs, oregano, dill, egg, parsley, salt, and pepper. Use your hands or a wooden spoon to mix everything gently but thoroughly until well combined. It’s satisfying to see the mixture come together into a cohesive blend bursting with vibrant aromas.

Step 3: Shape the Meatballs

Grab roughly 2 tablespoons of the mixture and roll it into a ball with your hands. If you find the mixture a bit sticky, chilling it in the fridge for about an hour beforehand makes it much easier to handle. Shape all your biftekia and place them spaced evenly on your prepared baking tray.

Step 4: Bake to Perfection

Slide the tray into the oven and bake for 15 minutes until the meatballs are cooked through, golden on the outside, and irresistibly juicy inside. This quick bake lets the flavors meld beautifully without drying them out.

How to Serve Greek Meatballs (Biftekia)

Garnishes

Fresh garnishes make all the difference when serving Greek Meatballs (Biftekia). A generous dollop of creamy tzatziki on the side adds coolness and tang that contrasts brilliantly with the warm, herb-laden meatballs. Sprinkle freshly chopped parsley for a pop of green and freshness. Slices of lemon also bring a zesty brightness that elevates each bite.

Side Dishes

These meatballs truly shine when accompanied by traditional Greek sides. A crisp Greek salad with juicy tomatoes, cucumbers, kalamata olives, and creamy feta cheese is a refreshing partner. Warm pita bread is perfect for scooping up the meatballs and sauces, adding a soft, pillowy texture that complements the dish wonderfully. Roasted potatoes or orzo tossed with olive oil and herbs also pair beautifully to complete your meal.

Creative Ways to Present

Want to get fancy? Serve your Greek Meatballs (Biftekia) as part of a mezze platter with hummus, dolmas, and olives for a festive spread. You can also skewer smaller-sized biftekia for fun, finger-food kebabs perfect for parties. Another idea is stuffing them into warm pita pockets with fresh veggies and tzatziki for a quick, satisfying sandwich with a Greek flair.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers, Greek Meatballs (Biftekia) store beautifully in an airtight container in the refrigerator for up to three days while maintaining their flavor and moisture.

Freezing

This recipe also freezes well. After shaping but before cooking, arrange the meatballs on a baking tray and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container and freeze for up to two months. When you’re ready, simply bake them straight from frozen, adding a few extra minutes to the cook time.

Reheating

To reheat, gently warm the meatballs in the oven at 160°C (320°F) until heated through, or use a microwave for convenience, though the oven helps retain their delicious texture better. Avoid overheating to keep them juicy and tender.

FAQs

Can I use a different type of meat for Greek Meatballs (Biftekia)?

Absolutely! While pork mince offers great flavor and juiciness, you can substitute beef, lamb, or even chicken depending on your preference. Each will bring its own unique taste, but the overall herb and spice blend will still shine through beautifully.

What is the best way to prevent Greek Meatballs from falling apart?

Using breadcrumbs and egg as binders is key to keeping your biftekia intact. Also, chilling the mixture before shaping helps it firm up, making rolling easier and preventing them from falling apart during cooking.

Can I cook Greek Meatballs in a pan instead of baking?

Yes, pan-frying them in a bit of olive oil over medium heat works well too. Just cook each side until nicely browned and the meat is fully cooked through. It will develop a delicious crust and keeps them moist inside.

Are there traditional sauces served with Greek Meatballs (Biftekia)?

Tzatziki is the most classic accompaniment — its creamy yogurt, cucumber, and garlic combo perfectly balances the herbs and meat. However, you can also serve them with a fresh tomato sauce or a drizzle of olive oil and lemon for different flavor profiles.

How many meatballs does this recipe make and how should I adjust for more servings?

This recipe yields about 12 medium-sized meatballs, perfect for serving 4 people as a main course or 8 as part of a larger mezze spread. To serve more, just multiply the ingredient quantities accordingly—it’s a forgiving recipe!

Final Thoughts

Greek Meatballs (Biftekia) capture the warmth and vibrancy of Greek home cooking in the easiest and most delicious way possible. Whether you’re new to Greek flavors or a longtime fan, this recipe is an absolute joy to make and eat. From the fragrant herbs to the juicy interior and versatile serving options, these meatballs are destined to become one of your favorite go-to dishes. Give them a try—you won’t be disappointed!