Greek Meatballs
Flavorful and delicious, these Greek meatballs are super easy to make, melt in your mouth tender, and will have everyone begging for seconds!
Servings: 8
Calories: 194kcal
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
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.
Video
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
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