29+ Delicious Greek Mince Recipes to Try Today

Greek cuisine is renowned for its vibrant flavors, fresh ingredients, and comforting dishes.

Among its many culinary treasures, mince-based recipes hold a special place, offering a delicious canvas for herbs, spices, and traditional cooking techniques.

Whether you’re craving hearty casseroles, savory pies, or light stews, Greek mince recipes provide endless variety and satisfying meals for every occasion.

In this article, we’ve gathered over 29 inspiring Greek mince recipes that celebrate the rich and diverse ways ground meat can be transformed into mouthwatering dishes that bring the taste of the Mediterranean right to your table.

29+ Delicious Greek Mince Recipes to Try Today

Exploring Greek mince recipes is like taking a flavorful journey through the heart of Mediterranean cooking.

From the creamy layers of moussaka to the aromatic spices in soutzoukakia, each recipe reflects centuries of tradition and love for fresh, wholesome ingredients.

Whether you’re cooking for family, entertaining friends, or simply want to enjoy a taste of Greece at home, these recipes are sure to become staples in your kitchen.

So grab your favorite mince, gather your spices, and dive into these delicious dishes that bring warmth, comfort, and authentic Greek flavor to every meal.

Moussaka

Moussaka is a beloved Greek comfort dish layered with tender eggplant, savory minced meat, and creamy béchamel sauce.

It’s a hearty baked casserole that embodies traditional Mediterranean flavors.

Though it requires a few steps, the final result is deeply satisfying and perfect for a family dinner or special occasion.

Ingredients:

• 2 eggplants, sliced
• Olive oil
• 500g ground beef or lamb
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can crushed tomatoes
• 1 tsp cinnamon
• Salt and pepper
• 2 tbsp tomato paste
• 1/2 cup red wine (optional)
• Béchamel sauce (butter, flour, milk, nutmeg)
• Grated cheese

Instructions:
Salt the eggplant slices and let them sit for 30 minutes. Rinse and pat dry, then roast or pan-fry them until soft.
In a skillet, heat olive oil and sauté onion and garlic. Add mince and cook until browned.
Stir in crushed tomatoes, paste, wine, cinnamon, salt, and pepper. Simmer for 20 minutes.
Make the béchamel by whisking together melted butter and flour, gradually adding warm milk, and seasoning with nutmeg.
In a baking dish, layer eggplant, meat sauce, and béchamel. Repeat and finish with béchamel on top. Sprinkle with cheese.
Bake at 180°C (350°F) for about 40 minutes or until golden. Let it rest before serving.

Moussaka is rich, filling, and layered with complexity. The creamy top balances the spiced meat and tender eggplant beautifully.

It’s a classic for good reason, offering both comfort and depth in every bite.

Bifteki

Bifteki is a Greek-style meat patty, similar to a burger, but infused with traditional herbs and often stuffed with feta cheese.

It’s commonly grilled or baked and served alongside salads or roasted vegetables.

The juicy interior and herbaceous flavor make it a Greek favorite.

Ingredients:

• 500g minced beef
• 1 small onion, grated
• 2 garlic cloves, minced
• 1 tsp oregano
• 1 tsp cumin
• Salt and pepper
• 1 egg
• 1/4 cup breadcrumbs
• 100g feta, crumbled or in cubes
• Olive oil

Instructions:
In a bowl, combine mince, onion, garlic, oregano, cumin, salt, pepper, egg, and breadcrumbs. Mix well.
Divide mixture into portions and flatten slightly. Place feta in the center and wrap the mince around it to form a patty.
Brush with olive oil. Grill or bake at 200°C (400°F) for 20–25 minutes until browned and cooked through.
Serve with lemon wedges and a side salad or roasted potatoes.

Bifteki offers a delicious twist on traditional meat patties.

The addition of feta melts into the center for a burst of salty creaminess.

It’s a versatile and flavorful option for a weeknight meal or a barbecue centerpiece.

Pastitsio

Pastitsio is a baked Greek pasta dish layered with seasoned minced meat and creamy béchamel.

Often described as Greek lasagna, it’s a comforting and filling meal that’s perfect for gatherings or meal prep.

The balance of pasta, spiced meat, and sauce is absolutely irresistible.

Ingredients:

• 300g tubular pasta (like penne or bucatini)
• 500g ground beef
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup crushed tomatoes
• 1/2 tsp cinnamon
• Salt and pepper
• Béchamel sauce (butter, flour, milk, egg yolk, nutmeg)
• Grated cheese

Instructions:
Cook pasta until just al dente. Set aside.
In a skillet, sauté onion and garlic, then add mince and cook until browned. Stir in tomato paste, crushed tomatoes, cinnamon, salt, and pepper. Simmer for 15–20 minutes.
Prepare the béchamel sauce, making sure it’s smooth and thick.
Layer pasta at the bottom of a greased baking dish. Add the meat sauce, then top with béchamel. Sprinkle cheese on top.
Bake at 180°C (350°F) for 40 minutes or until golden and bubbly. Let it rest before slicing.

Pastitsio brings the best of Greek and Italian cuisine together in one dish.

It’s indulgent and comforting, yet refined with its subtle spices and creamy top.

Ideal for dinner parties or leftovers, it only gets better the next day.

Giouvetsi

Giouvetsi is a traditional Greek baked dish that combines tender minced meat with orzo pasta in a rich tomato-based sauce.

Typically made in a clay pot, it’s a warm and comforting meal that’s perfect for both family dinners and entertaining guests.

The orzo absorbs all the savory flavors, creating a deliciously cohesive dish.

Ingredients:

• 500g ground beef or lamb
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can crushed tomatoes
• 1/2 cup red wine (optional)
• 1 tsp cinnamon
• Salt and pepper
• 2 cups orzo pasta
• Olive oil
• Grated kefalotyri or Parmesan cheese

Instructions:
In a pot, heat olive oil and sauté the onion and garlic. Add the minced meat and cook until browned.
Stir in tomato paste, crushed tomatoes, wine, cinnamon, salt, and pepper. Simmer for 15–20 minutes.
In a baking dish, spread the orzo evenly and pour the meat sauce over it. Add enough hot water or broth to cover the pasta.
Stir gently and bake at 180°C (350°F) for 35–40 minutes, stirring once halfway through.
Once the orzo is tender and the sauce has thickened, remove from oven and sprinkle with grated cheese.

Giouvetsi is hearty and full of rustic flavor, perfect for cooler weather or Sunday dinners.

It showcases how simple ingredients can come together to make something incredibly comforting and satisfying.

Soutzoukakia

Soutzoukakia are Greek-style meatballs infused with garlic, cumin, and herbs, simmered in a rich tomato sauce.

Originating from Asia Minor, these oblong meatballs are typically served over rice or mashed potatoes.

They’re aromatic, juicy, and deeply flavorful.

Ingredients:

• 500g minced beef
• 2 garlic cloves, minced
• 1 egg
• 1/4 cup breadcrumbs
• 1 tsp ground cumin
• 1/2 tsp oregano
• Salt and pepper
• Olive oil

For the sauce:

• 1 can crushed tomatoes
• 1 garlic clove, minced
• 1 tsp sugar
• Salt and pepper
• 2 tbsp olive oil

Instructions:
In a bowl, combine mince, garlic, egg, breadcrumbs, cumin, oregano, salt, and pepper. Form into oval-shaped meatballs.
In a pan, heat olive oil and brown the meatballs lightly. Remove and set aside.
In the same pan, sauté garlic, then add tomatoes, sugar, salt, and pepper. Simmer for 10 minutes.
Return meatballs to the pan and simmer for another 15–20 minutes until fully cooked and sauce thickens.
Serve with rice, pasta, or crusty bread.

Soutzoukakia are full of bold spices and comforting tomato flavor.

They offer a rich, nostalgic taste of Greek home cooking and are perfect for cozy weeknight dinners.

Makaronia me Kima

Makaronia me Kima is Greece’s version of spaghetti Bolognese, featuring minced meat in a cinnamon-kissed tomato sauce served over pasta.

It’s a quick and flavorful dish that’s a staple in many Greek households, balancing simplicity with deep, comforting flavor.

Ingredients:

• 400g spaghetti
• 500g minced beef
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can crushed tomatoes
• 1/2 tsp cinnamon
• Salt and pepper
• Olive oil
• Grated kefalotyri or Parmesan cheese

Instructions:
Boil spaghetti until al dente, drain, and set aside.
In a skillet, heat olive oil and sauté onion and garlic until soft. Add mince and cook until browned.
Stir in tomato paste, crushed tomatoes, cinnamon, salt, and pepper. Simmer for 20–25 minutes until sauce thickens.
Serve meat sauce over spaghetti and top with grated cheese.

Makaronia me Kima is simple yet rich in taste, with the hint of cinnamon giving it a unique Greek character.

It’s ideal for busy nights or when you’re craving a nostalgic, hearty meal.

Papoutsakia

Papoutsakia, which means “little shoes” in Greek, is a baked dish featuring halved eggplants stuffed with a flavorful minced meat filling and topped with creamy béchamel sauce.

It’s similar to moussaka but served in individual eggplant boats, making it both visually appealing and incredibly tasty.

Ingredients:

• 3 medium eggplants, halved lengthwise
• Olive oil
• 500g ground beef or lamb
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup crushed tomatoes
• Salt and pepper
• 1/2 tsp cinnamon
• Béchamel sauce (butter, flour, milk, egg yolk, nutmeg)
• Grated cheese

Instructions:
Brush eggplant halves with olive oil and roast at 200°C (400°F) for 25–30 minutes until tender. Scoop out a bit of the flesh to make space for filling.
In a pan, cook onion and garlic in olive oil. Add ground meat and brown it. Stir in tomato paste, crushed tomatoes, cinnamon, salt, and pepper. Simmer for 15 minutes.
Prepare the béchamel sauce separately.
Stuff the roasted eggplants with the meat mixture, top with béchamel, and sprinkle cheese on top.
Bake at 180°C (350°F) for about 25 minutes until golden and bubbly.

Papoutsakia is a satisfying and elegant dish perfect for dinner parties or a hearty family meal.

The combination of roasted eggplant, spiced meat, and creamy sauce creates layers of rich, comforting flavor.

Kreatopita

Kreatopita is a savory Greek meat pie made with minced beef or lamb and layered between sheets of flaky phyllo pastry.

It’s a classic dish that blends spiced meat with herbs and eggs for a filling, delicious pastry that can be served as a main dish or a snack.

Ingredients:

• 500g ground beef
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 eggs
• 1/2 cup milk
• Salt and pepper
• 1/2 tsp oregano
• 1/2 tsp cinnamon
• 8–10 sheets phyllo pastry
• Olive oil or melted butter

Instructions:
In a pan, cook onion and garlic until soft. Add ground meat and brown it. Stir in salt, pepper, oregano, and cinnamon. Let cool slightly.
Beat eggs with milk and mix into the meat.
Layer half of the phyllo sheets in a greased baking dish, brushing each with oil.
Spread the meat mixture evenly over the base. Top with the remaining phyllo sheets, brushing each layer.
Bake at 180°C (350°F) for 35–40 minutes until golden and crisp.

Kreatopita is flaky, savory, and full of Greek character.

Whether served hot or at room temperature, it’s a satisfying dish that works for lunch, dinner, or even as a party appetizer.

Youvarlakia

Youvarlakia are Greek meatballs made with rice and minced meat, gently cooked in a lemony egg sauce known as avgolemono.

This dish is both comforting and refreshing, with a bright citrus flavor that balances the heartiness of the meat and rice.

Ingredients:

• 500g minced beef
• 1/3 cup rice (uncooked)
• 1 onion, grated
• 1 egg
• Salt and pepper
• 1 tbsp chopped parsley
• 6 cups water or broth

For the avgolemono sauce:

• 2 eggs
• Juice of 1–2 lemons

Instructions:
In a bowl, mix ground meat, rice, onion, egg, parsley, salt, and pepper. Form into small balls.
Bring broth or water to a gentle boil and add the meatballs. Simmer for 30–35 minutes until rice and meat are cooked.
In a separate bowl, whisk the eggs and lemon juice. Temper with a bit of the hot broth, then slowly stir back into the pot.
Remove from heat and stir gently to thicken slightly without curdling.

Youvarlakia is soothing and light, perfect for cooler days or when you’re craving something both filling and fresh.

The avgolemono sauce gives this dish its signature tang and silky finish, setting it apart from typical meatball soups.

Arni Me Kima

Arni Me Kima is a lesser-known but delicious Greek dish where ground lamb is simmered with spices, tomatoes, and sometimes a touch of cinnamon to create a rich and fragrant meat sauce.

It’s typically served over rice, mashed potatoes, or pasta, offering bold and rustic flavors in a simple format.

Ingredients:

• 500g ground lamb
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/2 cup crushed tomatoes
• 2 tbsp tomato paste
• 1/2 tsp cinnamon
• Salt and pepper
• Olive oil
• Chopped parsley for garnish

Instructions:
Heat olive oil in a pan and sauté onion and garlic until soft.
Add ground lamb and cook until browned.
Stir in tomato paste, crushed tomatoes, cinnamon, salt, and pepper. Simmer for 20–25 minutes, adding a splash of water if needed.
Serve over your choice of starch and garnish with parsley.

Arni Me Kima delivers bold Greek flavor with minimal ingredients.

The richness of the lamb, paired with warm spices and tomato, makes this dish perfect for weeknight dinners that feel both comforting and elevated.

Keftedes

Keftedes are traditional Greek meatballs made with ground beef or a mix of beef and pork, herbs, and breadcrumbs.

Unlike typical meatballs, they’re flavored with mint or oregano and often pan-fried until crispy on the outside.

They’re perfect as appetizers or part of a larger meze platter.

Ingredients:

• 500g ground beef or pork
• 1 small onion, grated
• 1 garlic clove, minced
• 1 egg
• 1/2 cup breadcrumbs
• 1 tbsp chopped mint or oregano
• Salt and pepper
• Flour for dusting
• Olive oil for frying

Instructions:
In a bowl, mix ground meat, onion, garlic, egg, breadcrumbs, herbs, salt, and pepper.
Form into small round balls and dust lightly with flour.
Heat olive oil in a pan and fry meatballs in batches until golden and cooked through.
Drain on paper towels and serve with lemon wedges or tzatziki.

Keftedes are crispy, juicy, and packed with herby flavor.

They’re incredibly versatile—serve them hot or cold, on their own, or with dips. Every bite bursts with authentic Greek charm.

Kima me Fasolakia

Kima me Fasolakia is a hearty Greek stew combining minced meat with green beans in a tomato-based sauce.

This one-pot wonder is light yet filling, and it’s an excellent way to sneak more vegetables into your meals while still enjoying the comfort of seasoned ground meat.

Ingredients:

• 500g ground beef
• 300g green beans, trimmed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can crushed tomatoes
• 1 tbsp tomato paste
• Salt and pepper
• 1/2 tsp cinnamon or allspice
• Olive oil

Instructions:
Heat olive oil in a large pot. Sauté onion and garlic, then add minced meat and brown thoroughly.
Add tomato paste, crushed tomatoes, cinnamon, salt, and pepper. Stir and let simmer for 10 minutes.
Add green beans and a bit of water. Cover and cook on low for 30–35 minutes until beans are soft and flavors are well blended.
Adjust seasoning and serve with crusty bread or rice.

Kima me Fasolakia is a nourishing, vegetable-forward take on classic Greek mince dishes.

It’s especially great for cooler evenings or when you want a meal that feels both comforting and healthful.

Gemista Me Kima

Gemista Me Kima is a cherished Greek dish featuring vegetables—commonly tomatoes and bell peppers—stuffed with a savory minced meat and rice mixture.

These oven-baked delights are slow-cooked until the flavors meld beautifully, making them a wholesome and satisfying main course.

Ingredients:

• 4 tomatoes and/or bell peppers, tops cut off and insides hollowed
• 400g ground beef or lamb
• 1/2 cup uncooked rice
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 tsp cinnamon
• Salt and pepper
• Olive oil
• Chopped parsley

Instructions:
In a skillet, heat olive oil and sauté onion and garlic until translucent. Add ground meat and cook until browned.
Stir in rice, tomato paste, cinnamon, salt, and pepper. Cook for 5 minutes.
Fill the hollowed vegetables with the meat-rice mixture and replace the tops. Place in a baking dish and drizzle with olive oil.
Add a little water to the bottom of the dish, cover with foil, and bake at 180°C (350°F) for about 1 hour.
Uncover for the last 15 minutes to let the tops brown slightly.

Gemista Me Kima is comforting and rich in flavor while also being a nutritious way to enjoy vegetables.

The tender, roasted vegetables and fragrant filling make this dish both hearty and refreshing—ideal for a cozy family meal or Sunday lunch.

Makarounes Me Kima

Makarounes Me Kima is a classic Greek pasta dish where tender noodles are tossed with a warmly spiced minced meat sauce.

It’s a quick, family-friendly recipe that captures the spirit of home-style Greek cooking, perfect for busy weeknights or casual dinners.

Ingredients:

• 400g pasta (like penne or fusilli)
• 500g ground beef
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup crushed tomatoes
• 1 tbsp tomato paste
• 1/2 tsp cinnamon
• Salt and pepper
• Olive oil
• Grated cheese (kefalotyri or Parmesan)

Instructions:
Boil pasta until al dente, drain, and set aside.
In a pan, sauté onion and garlic in olive oil. Add ground meat and cook until browned.
Stir in tomato paste, crushed tomatoes, cinnamon, salt, and pepper. Simmer for 20 minutes.
Combine pasta with the meat sauce, mix well, and top with grated cheese before serving.

Makarounes Me Kima is a Greek kitchen staple—simple, flavorful, and always satisfying.

The aromatic sauce clings to each bite of pasta, making it a comforting go-to meal that pleases adults and kids alike.

Kima Spanakorizo

Kima Spanakorizo is a hearty twist on the traditional Greek spinach and rice dish, featuring the addition of spiced minced meat for extra richness.

It’s a wholesome, one-pot meal that brings together greens, grains, and protein in a delicious and balanced way.

Ingredients:

• 400g ground beef or lamb
• 300g fresh spinach, chopped
• 1/2 cup rice
• 1 onion, chopped
• 2 garlic cloves, minced
• Juice of 1 lemon
• Salt and pepper
• Olive oil
• Fresh dill or parsley (optional)

Instructions:
Sauté onion and garlic in olive oil until soft. Add minced meat and cook until browned.
Add spinach and cook until wilted. Stir in rice, salt, pepper, and enough water to cover.
Simmer covered for 20–25 minutes until rice is tender and the mixture is thickened.
Add lemon juice and herbs before serving.

Kima Spanakorizo is a delicious and nourishing dish that brings together the earthiness of spinach with the heartiness of meat and rice.

The lemon and herbs add brightness, making it a lighter yet deeply satisfying option for any season.

Soutzoukakia Smyrneika

Soutzoukakia Smyrneika are spicy, elongated Greek meatballs inspired by Smyrna (modern-day Izmir) cuisine.

These meatballs are seasoned with cumin and garlic, then simmered in a rich tomato sauce with a hint of cinnamon, offering a delicious balance of warmth and tanginess.

Ingredients:

• 500g ground beef
• 1 onion, grated
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 egg
• 1/4 cup breadcrumbs
• Salt and pepper
• Olive oil

For the sauce:

• 1 can crushed tomatoes
• 1 garlic clove, minced
• 1 tsp sugar
• 1/2 tsp cinnamon
• Salt and pepper
• Olive oil

Instructions:
Mix ground meat with onion, garlic, cumin, egg, breadcrumbs, salt, and pepper. Shape into oblong meatballs.
Brown meatballs in olive oil, then remove and set aside.
In the same pan, sauté garlic, add crushed tomatoes, sugar, cinnamon, salt, and pepper. Simmer for 10 minutes.
Return meatballs to the sauce and simmer for 20 minutes until cooked through.

Soutzoukakia Smyrneika are aromatic and flavorful, offering a taste of Greek history with every bite.

They’re great served over rice or mashed potatoes, making for a comforting and hearty meal.

Greek Meatball Soup (Youvarlakia Avgolemono)

This classic Greek meatball soup combines tender rice-stuffed meatballs simmered in a lemon-egg sauce called avgolemono.

It’s light yet nourishing, perfect for chilly days or when you want something soothing with bright citrus notes.

Ingredients:

• 500g ground beef
• 1/4 cup rice
• 1 onion, grated
• 1 egg
• Salt and pepper
• 6 cups chicken broth

For the avgolemono:

• 2 eggs
• Juice of 1–2 lemons

Instructions:
Combine ground beef, rice, onion, egg, salt, and pepper. Shape into small meatballs.
Simmer meatballs gently in broth for 30 minutes.
Whisk eggs and lemon juice together, then slowly temper with hot broth. Stir avgolemono sauce into the pot off heat.

Youvarlakia Avgolemono is a perfect balance of comforting warmth and fresh zest.

The creamy lemon sauce adds a unique brightness, turning simple ingredients into a memorable dish.

Keftedakia Lahanika

Keftedakia Lahanika are Greek vegetable meatballs made primarily with minced meat mixed with grated vegetables such as zucchini, carrot, and onion.

These meatballs are tender, flavorful, and a great way to sneak some extra veggies into a beloved classic.

Ingredients:

• 500g ground beef or lamb
• 1 small zucchini, grated
• 1 carrot, grated
• 1 onion, grated
• 1 egg
• 1/2 cup breadcrumbs
• Salt, pepper, oregano
• Olive oil

Instructions:
Combine all ingredients and mix well. Form into small balls.
Pan-fry in olive oil until golden and cooked through.

Keftedakia Lahanika bring a fresh and nutritious twist to Greek meatballs.

The vegetables keep them moist and add natural sweetness, making them a crowd-pleaser for both kids and adults.

Greek Mince Pie (Kreatopita)

Kreatopita is a classic Greek savory pie filled with a spiced mixture of minced meat, onions, and herbs, all encased in layers of crispy phyllo pastry.

This pie is perfect for gatherings and makes a delicious main dish or snack.

Ingredients:

• 500g ground beef or lamb
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup chopped parsley
• 1 tsp oregano
• Salt and pepper
• 1/2 tsp cinnamon
• 8 sheets phyllo pastry
• Olive oil or melted butter

Instructions:
Sauté onion and garlic in olive oil until softened. Add minced meat and cook until browned. Stir in parsley, oregano, cinnamon, salt, and pepper. Let the mixture cool.
Brush a baking dish with olive oil or butter. Layer half of the phyllo sheets, brushing each with oil or butter. Spread the meat mixture evenly.
Cover with remaining phyllo sheets, brushing each with oil or butter. Bake at 180°C (350°F) for 40 minutes or until golden and crispy.

Kreatopita combines the savory richness of spiced meat with flaky, golden pastry, making it a beloved comfort food in Greek cuisine.

It’s perfect for celebrations or a hearty family meal.

Greek Minced Meat Stuffed Peppers (Gemista me Kima)

Gemista me Kima features bell peppers stuffed with a flavorful mixture of minced meat, rice, herbs, and spices, then baked to tender perfection.

This dish showcases Greek home cooking at its finest—simple, wholesome, and deeply satisfying.

Ingredients:

• 6 large bell peppers, tops cut off and seeds removed
• 500g ground beef or lamb
• 1/2 cup rice, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• Salt and pepper
• Olive oil

Instructions:
Sauté onion and garlic in olive oil until soft. Add minced meat and cook until browned. Stir in tomato paste, oregano, salt, and pepper.
Mix in rice and cook for a few minutes. Stuff the peppers with the mixture and place them upright in a baking dish.
Add a little water to the bottom of the dish and bake covered at 180°C (350°F) for about 1 hour, removing the cover in the last 15 minutes.

These stuffed peppers are aromatic, tender, and bursting with flavor.

They make a wholesome meal that’s perfect for family dinners or entertaining guests.

Greek Minced Meat and Potato Casserole (Patates me Kima)

Patates me Kima is a comforting Greek casserole where sliced potatoes are layered with a savory minced meat sauce and baked until golden and bubbling.

This dish is rustic, hearty, and ideal for a filling family dinner.

Ingredients:

• 4 large potatoes, peeled and sliced
• 500g ground beef or lamb
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can crushed tomatoes
• 1 tsp cinnamon
• Salt and pepper
• Olive oil

Instructions:
Sauté onion and garlic in olive oil, add minced meat and cook until browned. Stir in crushed tomatoes, cinnamon, salt, and pepper, and simmer for 15 minutes.
In a baking dish, layer half the potatoes, then spread the meat sauce over them, followed by the remaining potatoes. Drizzle with olive oil.
Cover and bake at 180°C (350°F) for about 1 hour, uncovering in the last 15 minutes to brown the potatoes.

Patates me Kima is a hearty and flavorful casserole that combines the sweetness of potatoes with the richness of spiced meat sauce.

It’s a comforting dish that brings warmth and satisfaction to the table.

Greek Meatball and Tomato Bake (Keftedes Plaki)

Keftedes Plaki is a traditional Greek dish featuring tender meatballs baked in a rich, herby tomato sauce.

This one-dish meal combines succulent mince meatballs with vibrant Mediterranean flavors and is perfect served with crusty bread or rice.

Ingredients:

• 500g ground beef or lamb
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 egg
• 1/4 cup breadcrumbs
• 1 tsp dried oregano
• Salt and pepper
• 1 can crushed tomatoes
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:
Combine mince, onion, garlic, egg, breadcrumbs, oregano, salt, and pepper. Shape into small meatballs.
Heat olive oil in a pan and lightly brown meatballs on all sides.
Place meatballs in a baking dish and pour crushed tomatoes over them.
Bake at 180°C (350°F) for 30–40 minutes until meatballs are cooked through and sauce is bubbling.
Garnish with fresh parsley before serving.

Keftedes Plaki offers a comforting balance of tender meatballs and tangy tomato sauce.

It’s a great way to enjoy Greek flavors in a simple, satisfying meal.

Greek Minced Meat Pie with Phyllo (Kreatopita)

Kreatopita is a delicious Greek savory pie made with layers of crisp phyllo dough encasing a rich and flavorful minced meat filling.

It’s a crowd-pleaser and a staple at Greek family gatherings.

Ingredients:

• 500g ground beef or lamb
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/2 cup chopped parsley
• 1 tsp oregano
• Salt and pepper
• 1/2 tsp cinnamon
• 8 sheets phyllo pastry
• Olive oil or melted butter

Instructions:
Sauté onion and garlic until soft. Add minced meat and cook until browned. Stir in parsley, oregano, cinnamon, salt, and pepper. Cool slightly.
Brush a baking dish with olive oil or butter. Layer half the phyllo sheets, brushing each with oil.
Spread the meat mixture evenly. Top with remaining phyllo sheets, brushing each layer.
Bake at 180°C (350°F) for 40 minutes or until golden brown and crispy.

Kreatopita’s flaky layers and savory filling make it a perfect dish for special occasions or comforting family meals.

The combination of spices and herbs adds depth to the rich mince.

Greek Stuffed Zucchini (Kolokithakia Gemista)

Kolokithakia Gemista are tender zucchini stuffed with a savory mix of minced meat, rice, and herbs, baked in a tomato sauce.

This dish is a tasty way to enjoy fresh vegetables combined with traditional Greek flavors.

Ingredients:

• 6 medium zucchinis, hollowed
• 400g ground beef or lamb
• 1/2 cup rice, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• Salt and pepper
• Olive oil
• 1 cup crushed tomatoes

Instructions:
Sauté onion and garlic in olive oil until translucent. Add minced meat and cook until browned.
Stir in rice, tomato paste, oregano, salt, and pepper. Cook for 5 minutes.
Stuff zucchinis with the meat mixture and place them in a baking dish. Pour crushed tomatoes over and drizzle with olive oil.
Cover and bake at 180°C (350°F) for about 1 hour, uncovering for the last 10 minutes.

Kolokithakia Gemista are a delicious and wholesome dish, perfect for showcasing seasonal zucchini with a satisfying meat filling.

They’re a favorite for family dinners and Mediterranean feasts.

Greek Mince and Feta Stuffed Peppers

This dish features bell peppers filled with a savory mixture of minced meat, rice, and crumbled feta cheese, then baked until tender and flavorful.

The feta adds a salty, creamy twist to the traditional stuffed pepper recipe.

Ingredients:

• 6 large bell peppers, tops cut off and seeds removed
• 500g ground beef or lamb
• 1/2 cup rice, rinsed
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup crumbled feta cheese
• 2 tbsp tomato paste
• 1 tsp dried oregano
• Salt and pepper
• Olive oil

Instructions:
Sauté onion and garlic in olive oil until soft. Add minced meat and cook until browned.
Stir in tomato paste, oregano, salt, pepper, and rice. Cook for a few minutes until well combined. Remove from heat and mix in feta cheese.
Stuff the bell peppers with the mixture, place in a baking dish, and drizzle with olive oil.
Add a little water to the bottom of the dish, cover with foil, and bake at 180°C (350°F) for about 1 hour. Remove foil for the last 15 minutes to brown the tops.

These stuffed peppers are bursting with Mediterranean flavors, combining the savory meat and rice with the tangy creaminess of feta for a delicious, hearty meal.

Greek Mince and Potato Moussaka

A variation of classic moussaka, this recipe layers sautéed minced meat and sliced potatoes topped with creamy béchamel sauce.

It’s a comforting, baked casserole that brings together simple ingredients with rich, traditional flavors.

Ingredients:

• 4 large potatoes, peeled and sliced
• 500g ground beef or lamb
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can crushed tomatoes
• 1 tsp cinnamon
• Salt and pepper
• Olive oil
• Béchamel sauce (butter, flour, milk, nutmeg)
• Grated cheese

Instructions:
Fry potato slices in olive oil until golden and tender. Drain on paper towels.
Sauté onion and garlic until soft. Add minced meat and cook until browned. Stir in crushed tomatoes, cinnamon, salt, and pepper; simmer for 15 minutes.
In a baking dish, layer half the potatoes, then meat sauce, then remaining potatoes. Pour béchamel sauce over the top and sprinkle with grated cheese.
Bake at 180°C (350°F) for 40 minutes until golden and bubbly.

This potato moussaka variation is rich and satisfying, offering a comforting balance of tender potatoes, savory meat sauce, and creamy béchamel—a perfect dish for family dinners.

Greek Spiced Meatballs with Yogurt Sauce

Greek spiced meatballs infused with cinnamon, garlic, and herbs, served with a refreshing yogurt and cucumber sauce.

This dish makes a flavorful appetizer or main course and showcases the classic balance of warm spices with cool, creamy yogurt.

Ingredients:

• 500g ground beef or lamb
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• Salt and pepper
• Olive oil

For the yogurt sauce:

• 1 cup Greek yogurt
• 1/2 cucumber, finely grated
• 1 garlic clove, minced
• Juice of half a lemon
• Salt and pepper

Instructions:
Mix ground meat with onion, garlic, cinnamon, oregano, salt, and pepper. Shape into small meatballs.
Fry meatballs in olive oil until browned and cooked through.
For the sauce, combine yogurt, grated cucumber, garlic, lemon juice, salt, and pepper. Mix well.
Serve meatballs hot with a side of yogurt sauce.

These spiced meatballs paired with cool yogurt sauce are a delightful combination of flavors and textures, perfect for a light dinner or festive appetizer.

Greek Mince-Stuffed Eggplants

This dish features eggplants hollowed out and filled with a savory mixture of minced meat, tomatoes, herbs, and spices, then baked until tender.

It’s a flavorful and hearty meal that highlights the best of Greek home cooking.

Ingredients:

• 3 medium eggplants, halved and flesh scooped out
• 500g ground beef or lamb
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup crushed tomatoes
• 1 tsp cinnamon
• 1 tsp dried oregano
• Salt and pepper
• Olive oil
• Fresh parsley, chopped

Instructions:
Brush eggplant halves with olive oil and roast at 200°C (400°F) for 20 minutes until slightly softened.
Sauté onion and garlic in olive oil, add minced meat, and cook until browned. Stir in crushed tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 15 minutes.
Mix in the reserved eggplant flesh chopped finely.
Stuff the eggplant shells with the meat mixture, drizzle with olive oil, and bake at 180°C (350°F) for 30 minutes. Garnish with parsley before serving.

This dish combines tender eggplants with spiced, juicy mince for a comforting and satisfying meal full of Mediterranean flavors.

Greek Mince and Lentil Stew

A wholesome and nutritious stew combining minced meat with lentils, vegetables, and warm spices.

This one-pot dish is both filling and healthy, ideal for a cozy dinner.

Ingredients:

• 400g ground beef or lamb
• 1 cup brown lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 can crushed tomatoes
• 1 tsp cumin
• 1 tsp cinnamon
• Salt and pepper
• Olive oil

Instructions:
Sauté onion, garlic, and carrots in olive oil until softened. Add minced meat and cook until browned.
Stir in cumin, cinnamon, salt, and pepper. Add crushed tomatoes and lentils along with 3 cups water or broth.
Simmer covered for about 40 minutes until lentils are tender and stew thickens. Adjust seasoning as needed.

This stew is hearty and warmly spiced, making it a perfect dish for colder months when you want something nourishing and full of flavor.

Conclusion

With over 29 Greek mince recipes at your fingertips, you have a treasure trove of culinary inspiration that can satisfy any craving. The versatility of mince combined with classic Greek herbs, spices, and cooking methods means you can easily adapt these dishes for quick weeknight dinners or more elaborate feasts. Whether you prefer baked casseroles, stuffed vegetables, or hearty stews, these recipes highlight the best of Greek home cooking — flavorful, nourishing, and deeply satisfying. Embrace the tastes of Greece and enjoy the delicious variety that Greek mince dishes offer.