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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!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 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.
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. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Serving: 5meatballs | Calories: 194kcal | Carbohydrates: 10g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 268mg | Potassium: 275mg | Fiber: 1g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 4.5mg | Calcium: 64mg | Iron: 2.6mg