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Greek Meatballs

Updated: Feb 4


Prep Time: 20 minutes | Cook Time: 12 minutes | Yield: 5 serving


Ingredients:

Meatballs:

  • 1 red onion, grated

  • 1 lb. beef mince (ground beef or lamb)

  • 6.5 oz. pork mince (ground pork), or more beef

  • 2 garlic cloves, minced

  • 1 cup panko breadcrumbs (or use normal)

  • 1 egg

  • 1/4 cup fresh parsley, finely chopped

  • 6 large mint leaves, finely chopped (spearmint if you can, it's authentic)

  • 1/2 teaspoon dried oregano

  • 1 tablespoon extra virgin olive oil

  • 3/4 tablespoon olive oil

  • Black pepper


Cooking/Serving:

  • Finally chopped parsley (optional for garnish

  • Tzatziki or Greek Yogurt


Directions:

  1. Grate the onion straight into a large bowl, then add remaining meatball ingredients

  2. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combine

  3. Optional: Refrigerate for 1 hour makes them easier to roll + retains round shape when cooking

  4. Measure out heaped tablespoons and dollop onto a work surface - should make around 32-35

  5. Then roll into balls

  6. 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

  7. Cook in 2 to 3 batches

  8. Dredge meatballs lightly in flour, shaking off excess, then place in the skillet

  9. Roll them around and cook for 5-6 minutes, until nicely browned all over

  10. Remove onto plate, cover to keep warm and repeat with remaining meatballs

  11. BAKING: alternatively, spray generously with oil (preferably olive oil) then bake at 180 C / 350 F for 20 minutes or until browned

  12. The pan frying method is the traditional way and the meatballs are slightly juicier

  13. Serve as a starter as part of a mezze platter with pita bread and tzatzkiki, or make dinner plates by adding a salad like a Greek Salad!


Nutrition: Calories: 513 | Protein: 37g | Carb: 14g


Source: www.recipetineats.com NWE CoCoach Emily K

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