Greek-Style Sheet Pan Meatballs
User Reviews
5
6 reviews
Excellent
Greek-Style Sheet Pan Meatballs
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 Tablespoon olive oil
- 1 teaspoon dried oregano Greek
- 1/2 teaspoon granulated garlic
- 1 1/2 teaspoons salt fine sea salt
- 1 teaspoon black pepper freshly ground
- 2/3 cup breadcrumbs
- 2 medium egg
- 1/4 cup milk whole
- 1 lemon
- 1/4 cup parsley fresh, minced
- 1 lb ground beef lean
- 1 lb lamb ground
Instructions
- Preheat the oven to 425°F. Line two rimmed baking sheets with parchment or foil. Brush the parchment lightly with olive oil.
- In a small bowl mix together your flavourings: oregano, garlic, salt and pepper. Add the breadcrumbs and toss to combine.
- In a larger bowl, beat the eggs lightly with a fork. Pour in the milk. Zest an entire lemon into the bowl and mix well. Add the spiced breadcrumbs and fresh parsley and mix to combine.
- Add the ground meat to the bowl. Use your hands to mix everything together gently. Don't worry about getting it perfect - over mixing will make your meatballs tough.
- Divide the dough into four rough balls. Roll 12 meatballs from each larger ball - for a total of 48. They should be about 1 1/2-inches across, about the size of a ping pong ball.
- Place 24 meatballs on each baking sheet and place in the oven on the middle and lower racks. Bake for 6 minutes, then rotate the pans. Bake for 6 more minutes.
- Meatballs are cooked through within 12 to 14 minutes, as ovens may vary. They should be firm, yet tender when pressed!
- Serve hot with a side of Greek yogurt, a drizzle of olive oil and a sprinkling of chopped fresh Mediterranean herbs. Cool and freeze any leftovers.
Notes
- I like a mix of dried and fresh Mediterranean herbs in these meatballs. Use what you have, including: dill, thyme, oregano, sage or parsley.
- DO AHEAD: Whip up a recipe or two of these mini meatballs on a cool day when you don't mid having the oven on. Cool completely, then freeze in batches of 12 for future appetizers and picnics.
Nutrition Information
Show Details
Serving
12g
Calories
600kcal
(30%)
Carbohydrates
18g
(6%)
Protein
50g
(100%)
Fat
36g
(55%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
15g
(75%)
Trans Fat
2g
(100%)
Cholesterol
237mg
(79%)
Sodium
1206mg
(50%)
Potassium
557mg
(12%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
477IU
(10%)
Vitamin C
19mg
(21%)
Calcium
108mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4dozen
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 600kcal | 30% |
| Carbohydrates | 18g | 6% |
| Protein | 50g | 100% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 237mg | 79% |
| Sodium | 1206mg | 50% |
| Potassium | 557mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 477IU | 10% |
| Vitamin C | 19mg | 21% |
| Calcium | 108mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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