Last updated on November 4th, 2018 at 07:36 pm
Flavorful and delicious, these Greek meatballs are super easy to make, melt in your mouth tender, and will have everyone begging for seconds.
I feel like it’s been a super long time since I’ve given you a meatball recipe, and we simply cannot have that! Meatballs are a favorite of mine, something we make often, if not on a weekly basis at my house.
However, with the move and everything going on, meatballs have been a thing of the past at my house, until now. We’ve finally settled in, unpacked everything, studio all set up and I’m ready to share with you all my favorites again.
These Greek meatballs are a favorite of mine because of all the herbs in them. I really recommend using fresh herbs because they seriously make all the difference in flavor, not to mention they smell incredible.
The herbs are what make these meatballs unique, and while I kept the spices to a minimum you can add spices like cumin, or cinnamon to them for that extra oomph.
You can fry these or bake, totally up to you. I’m not picky when it comes to my meatballs, baked or fried they still pack a lot of flavor and will be juicy and moist no matter what.
While these Greek meatballs are great on their own, my favorite way to serve them is with Tzatziki sauce, a great Greek Salad and some pita bread. It makes for a super impressive and delicious meal, that will soon become everyone’s favorite.
CRAVING MORE MEATBALLS? TRY THESE:
- Chimichurri Meatballs
- Sweet and Spicy Korean Meatballs
- Dutch Meatballs
- Stout Meatballs with BBQ Sauce
- Indonesian Meatballs
- Porcupine Meatballs
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 1 large onion grated
- 1 lb ground beef or lamb, or veal
- 1/4 cup parsley fresh, chopped
- 1/4 cup oregano fresh, chopped
- 1/4 cup mint fresh, chopped
- 2 cloves garlic minced
- 3/4 cup breadcrumbs I used Panko
- 1 large egg
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 2 tbsp olive oil or vegetable oil, for frying
- 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.
- 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.
- To freeze the meatballs, let them cool completely at room temperature. Transfer them to a freezer safe container and place them in the freezer for up to 2 months.
- Refrigerate leftovers in an airtight container for up to 3 or 4 days.
- Nutritional information is for 5 meatballs and does not include tzatziki sauce, Greek salad or pita chips. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.