Greek Meatballs
User Reviews
5
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Prep Time
20 mins
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Cook Time
12 mins
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Total Time
32 mins
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Servings
5
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Calories
513 kcal
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Course
Main Course
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Cuisine
Greek
Greek Meatballs
Description
Greek Meatballs consist of a mixture of ground beef and pork blended with grated red onion, minced garlic, fresh parsley, mint leaves, oregano, and panko breadcrumbs to create a well-combined, moist filling. The mixture is shaped into small balls, typically about 32 to 35 per batch, and lightly coated with flour before cooking. Baking or pan-frying methods can be used; pan-frying provides a browned crust while baking offers a less oily finish. The use of fresh herbs gives a distinct aromatic lift that complements the rich meat blend.
The finished meatballs have a tender, juicy texture with a balanced savory-herb flavor profile. They can be served alongside tzatziki or plain Greek yogurt, which adds a refreshing coolness and mild tang. They are also versatile enough to be incorporated into wraps or burritos, paired with rice and greens for more substantial meals.
These meatballs freeze well and maintain their moisture upon reheating, making them convenient for make-ahead meals or camping. The recipe notes suggest minor adaptations such as reducing olive oil in the mixture or using different types of breadcrumbs, which can slightly alter the softness of the meatballs. Proper resting and shaping help maintain their round form during cooking.
Ingredients
Meatballs:
- 1 red onion grated
- 500g / 1 lb ground beef or lamb
- 200g / 6.5oz ground pork or more beef
- 2 garlic cloves, minced
- 1 cup / 60g panko breadcrumbs or use normal breadcrumbs
- 1 egg
- 1/4 cup parsley fresh, finely chopped
- 6 mint leaves large, finely chopped, spearmint if possible
- 1/2 tsp oregano dried
- 1 tbsp extra virgin olive oil
- 3/4 tsp salt
- black pepper
Cooking / Serving:
- 1/2 cup flour any white
- 3 tbsp olive oil
- parsley optional, for garnish, finely chopped
- tzatziki or Greek yoghurt
Instructions
- Grate the onion straight into a large bowl, then add remaining Meatball ingredients. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
- Optional: Refrigerate for 1 hour - makes them easier to roll + retains round shape when cooking.
- Measure out heaped tablespoons and dollop onto a work surface - should make around 32 - 35. Then roll into balls.
- Heat most of the oil in a large skillet over medium high heat (medium if you have a strong gas stove). Use enough oil to cover the surface of the skillet.
- Cook in 2 to 3 batches: Dredge meatballs lightly in flour, shaking off excess, then place in the skillet. Roll them around and cook for 5 - 6 minutes, until nicely browned all over. Remove onto plate, cover to keep warm and repeat with remaining meatballs.
- BAKING: Alternatively, spray generously with oil (preferably olive oil) then bake at 180C/350F for 20 minutes or until browned. The pan frying method is the traditional way and the meatballs are slightly juicier.
- Serve as a starter as part of a mezze platter with pita bread and tzatziki, or make dinner plates by adding a salad like a Greek Salad!
Notes
- The meatballs freeze well and retain juiciness when reheated.
- They can be used in wraps or burritos with rice, cheese, and greens, making for convenient portable meals.
- Using panko breadcrumbs softens the texture slightly compared to regular breadcrumbs.
- Refrigerating the mixture before shaping helps keep the meatballs round during cooking.
- Serve with tzatziki or plain yogurt, optionally enhanced with lemon juice, olive oil, salt, pepper, and garlic.
- Reducing olive oil or using leaner meats lowers the calorie content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Serving | 185g | |
| Calories | 513cal | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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