Greek Meatballs
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Flavorful and delicious, these Greek meatballs are super easy to make, melt in your mouth tender, and will have everyone begging for seconds!
Meatballs are a favorite of mine, something we make often, if not on a weekly basis at my house.These Greek Meatballs are packed full of Mediterranean inspired flavors like fresh mint and garlic, served alongside Tzatziki sauce and Greek Salad. Fresh and flavorful, these meatballs will have you coming back for more.
Greek Meatballs
All I can say about these meatballs is yum. And maybe wow. There’s just something special about trying out a meatball recipes such as this one that’s packed full of fresh herbs. I also used my favorite method of preparing onions for a dish like this which is to grate them. Grating the onions makes for a juicy meatball full of flavor and really helps distribute the onion evenly throughout all of our little Greek Meatballs.
Ingredients In Greek Meatballs
- Onion – We want something that cooks down well like a white or yellow onion. Be sure to grate it on a sharp metal grater.
- Meat – Today I used ground beef, for recommendations on other meats you could use scroll to the tips section.
- Herbs – Fresh parsley, oregano, and mint all chopped up. Dried will work as well, just keep in mind that one teaspoon of dried herbs equals one tablespoon of fresh.
- Garlic – Use as much or little as you like.
- Breadcrumbs – I used store bought panko breadcrumbs today. It’ll absorb tons of flavor and is the best option if you’re not using fresh crumbs.
- Egg – The binder for our Greek Meatballs, if you’d prefer to go egg free you can substitute 1/4 cup of ricotta cheese per egg.
- Seasoning – Salt and pepper today.
- Olive oil – This is how we will fry up our Greek Meatballs, you can use a neutral vegetable oil as well.
How To Make Greek Meatballs
- Combine the meatballs: In a large bowl combine the grated onion, and the rest of the meatball ingredients (excluding olive oil) and mix well. Form the meatballs into small 1 inch balls.
- Cook up the meatballs: Heat the oil in a large skillet. Add the meatballs and fry until golden all around, about 7 minutes. You will have to do this in 2 batches. So do not overcrowd the meatballs. Serve hot with pita bread, Tzatziki, and greek salad!
Expert Tips
- You can use ground lamb or ground veal instead of ground beef for this recipe. You can even use an equal combination of all three!
- Fresh breadcrumbs will really set this dish off so feel free to go in this direction if you’d like. This page is a great guide for making your own.
- If you find your meatballs are a bit dry, try cubing up some bread nice and small and soaking in a bit of milk before incorporating into the meatballs. This is a traditionally Italian way of ensuring moisture.
- Don’t crowd your pan when frying these up, this is to ensure that your Greek Meatballs brown properly.
- If you’re still having trouble with your meatballs, try referencing this page to trouble shoot what exactly is going wrong.
Storing Leftover Greek Meatballs
In an airtight container this meatball recipe will keep for up to 3 – 4 days in the fridge. To freeze, just spread the cooked meatballs separately on a baking sheet and place in the freezer till they’re just frozen. Remove them and place in a freezer bag or other airtight container and place back in the freezer for up to 3 months.
Craving More Delicious Meatballs? Try These Recipes:
- Chimichurri Meatballs
- Sweet and Spicy Korean Meatballs
- Dutch Meatballs
- Stout Meatballs with BBQ Sauce
- Indonesian Meatballs
- Porcupine Meatballs
- Firecracker Meatballs
- Meatball Parmesan
- Swedish Meatballs
More Delicious Greek Recipes To Try
- Greek Meatballs
- Chicken Gyros
- Beef Brisket Gyros
- Greek Lamb Burgers
- Greek Chicken Thighs
- Pastitsio
- Spanakopita
- Greek Seasoning
- Karydopita
- Chicken Souvlaki
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Greek Meatballs
Video
Ingredients
- 1 large onion (grated)
- 1 pound ground beef (or lamb, or veal)
- ¼ cup parsley (fresh, chopped)
- ¼ cup oregano (fresh, chopped)
- ¼ cup mint (fresh, chopped)
- 2 cloves garlic (minced)
- ¾ cup breadcrumbs (I used Panko)
- 1 large egg
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 2 tablespoon olive oil (or vegetable oil, for frying)
To Serve
- Greek Salad
- Tzatziki Sauce
- pita bread
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large bowl combine the grated onion, and the rest of the meatball ingredients (excluding olive oil) and mix well.
- Form the meatballs into small 1 inch balls.
- Heat the oil in a large skillet. Add the meatballs and fry until golden all around, about 7 minutes. You will have to do this in 2 batches, so do not overcrowd the meatballs.
- Transfer onto a plate and serve either as appetizers or with Greek salad, tzatziki sauce and pita bread as an entree.
Notes
- This recipe will yield roughly 40 meatballs.
- Baking directions: Coat a baking sheet with cooking spray, or use a baking rack. Bake at 375 F for 30 minutes until golden brown.
- In an airtight container this meatball recipe will keep for up to 3 – 4 days in the fridge.
- To freeze, just spread the cooked meatballs separately on a baking sheet and place in the freezer till they’re just frozen. Remove them and place in a freezer bag or other airtight container and place back in the freezer for up to 3 months.
- Nutritional information is for 5 meatballs and does not include tzatziki sauce, Greek salad or pita chips.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
