Ingredients
– 1 pound ground lamb or beef Provides rich protein and juicy texture as the base of the meatballs
– 1 small onion, finely chopped Adds moisture and a subtle sweetness for better flavor
– 2 garlic cloves, minced Infuses aromatic depth and enhances the overall taste
– 1/4 cup fresh parsley, chopped Brings fresh, herbaceous notes for authenticity and nutrition
– 1/4 cup fresh mint, chopped Contributes a cooling, bright flavor typical of Greek cuisine
– 1/2 cup breadcrumbs Helps bind the mixture and maintain shape during cooking
– 1/4 cup feta cheese, crumbled Adds tangy creaminess and a signature Greek element
– 1 egg Acts as a binder to hold the meatballs together firmly
– 1 teaspoon dried oregano Delivers earthy, aromatic seasoning for traditional taste
– Salt and pepper to taste Balances flavors and seasons the meat effectively
– 2 tablespoons olive oil (for frying) Provides healthy fats and helps achieve a golden crust
Instructions
1-First Step: Prepare the Ingredients Start by gathering and prepping all ingredients finely chop 1 small onion, mince 2 garlic cloves, and chop 1/4 cup each of fresh parsley and mint, then measure out breadcrumbs, feta, and spices. For dietary adaptations, swap ground meat for lentils if going vegan, or use gluten-free breadcrumbs from the outset. This mise en place takes about 10 minutes and ensures a smooth process for your greek meatballs.
2-Second Step: Mix the Meatball Mixture In a large bowl, combine 1 pound ground lamb or beef, the chopped onion, garlic, parsley, mint, 1/2 cup breadcrumbs, 1/4 cup crumbled feta, 1 egg, 1 teaspoon dried oregano, and salt and pepper to taste. Mix gently with your hands until just combined, avoiding overworking to keep the meatballs tender. If adapting for low-calorie options, use lean meat and reduce feta slightly, maintaining the flavorful essence of greek meatballs.
3-Third Step: Shape the Meatballs Form the mixture into 1-inch balls, yielding about 20-24 meatballs, and place them on a lined baking sheet or plate. For vegan versions, ensure your plant-based binders are well incorporated here. This step takes 5-10 minutes and can be adjusted for size based on preferences if you’re making them for kids, smaller balls work great while staying true to classic greek meatballs style.
4-Fourth Step: Cook the Meatballs Heat 2 tablespoons olive oil in a skillet over medium heat, or preheat your oven to 400°F for baking. Cook the meatballs in the skillet for 10-15 minutes, turning occasionally for even browning, or bake for 15-20 minutes until they’re golden and reach 160°F internally. Adapt for gluten-free by confirming all ingredients, and for low-calorie, opt for baking to use less oil, ensuring your greek meatballs turn out juicy and well-seasoned.
5-Final Step: Garnish and Serve Once cooked, let the meatballs rest for 5 minutes, then garnish with extra fresh herbs or a squeeze of lemon for brightness. Serve with tzatziki sauce, pita, or a Greek salad for a complete meal, and consider pairing with rice for heartier options. Each serving of greek meatballs is around 300 calories, making them versatile for lunches or dinners adjust portions for dietary needs to enjoy their authentic flavors fully.
Notes
🧊 Refrigerate mixture for 1 hour to prevent falling apart and improve shape.
🥛 Soak breadcrumbs in milk to keep meatballs moist and tender.
🤲 Avoid over-mixing the meat to prevent toughness; taste a small sample for seasoning.
🧊 These meatballs freeze well and reheat juicy.
🌿 Use panko breadcrumbs for softer texture.
🍋 Add lemon zest for a fresh flavor twist.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying or Baking
- Cuisine: Greek
- Diet: Omnivore
Nutrition
- Serving Size: 1 meatball
- Calories: 513
- Sodium: 1140 mg
- Fat: 15 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 55 g