If you’re craving a quick, flavorful meal that transports you straight to the sun-soaked tavernas of the Mediterranean, Greek Meatballs are an absolute must-try. Packed with aromatic herbs and tender ground lamb or beef, these juicy bites combine fresh ingredients like mint and parsley for a punchy, savory experience. Whether you’re entertaining guests or planning a cozy weeknight dinner, Greek Meatballs bring a burst of Greek flavors to your table, promising comfort and delicious memories in every bite.
Ingredients You’ll Need
The beauty of these Greek Meatballs is how effortlessly simple the ingredient list is, yet each one plays a starring role in adding depth and authenticity. From fresh herbs to classic spices, you’ll appreciate how each element builds layers of flavor, ensuring every bite is moist, herby, and full of character.
- Ground lamb or ground beef: The heart of the dish, lending juicy richness and classic Greek flavor.
- Breadcrumbs: Key for structure, they help bind the meatballs and keep them tender inside.
- Red onion: Adds a subtle sweetness and wonderful color to every mouthful.
- Garlic: For that savory, unmistakable Mediterranean aroma.
- Fresh parsley: Bursts of freshness that lighten up the richness of the meat.
- Fresh mint: The surprise ingredient that lifts the flavor and makes these meatballs uniquely Greek.
- Dried oregano: Delivers that earthy, familiar Greek essence we all love.
- Ground cumin: Adds warmth and a gentle layer of spice that complements the herbs.
- Large egg: Acts as a natural binder, ensuring everything holds together beautifully.
- Salt: Enhances all the flavors and makes every ingredient pop.
- Black pepper: A subtle touch of heat for balance.
- Olive oil: Essential for golden edges and added richness—don’t skip the drizzle!
How to Make Greek Meatballs
Step 1: Preheat and Prep
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This ensures easy cleanup and helps keep the meatballs from sticking, so you’ll end up with beautiful, golden morsels every time.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the ground meat, breadcrumbs, finely chopped red onion, minced garlic, parsley, mint, oregano, cumin, egg, salt, and pepper. Gently mix until all the ingredients are just combined—overmixing can lead to tougher meatballs, so a light hand is best.
Step 3: Shape the Meatballs
Use a tablespoon or small scoop to portion out the meat mixture, then quickly roll them into 1-inch balls. Place each meatball onto the prepared baking sheet, spacing them evenly for even cooking. You should get about 20 meatballs, perfect for sharing or meal prepping.
Step 4: Add the Olive Oil
Brush or drizzle the olive oil over the arranged meatballs—this step is what makes them beautifully golden and full of flavor as they bake. Olive oil also gives you those irresistible, slightly crisp edges.
Step 5: Bake to Perfection
Pop your tray into the oven and bake for 15 to 18 minutes. You’re aiming for meatballs that are cooked through and gloriously golden. For even more flavor, you can brown them in a skillet for a few minutes before finishing in the oven—this adds a delectable crust!
How to Serve Greek Meatballs
Garnishes
When it comes to finishing touches, a handful of fresh herbs like parsley or mint, a squeeze of lemon, or a generous spoonful of creamy tzatziki makes these Greek Meatballs sing. A light sprinkle of crumbled feta adds tang and color, while a drizzle of extra-virgin olive oil ensures each bite is luscious.
Side Dishes
These meatballs were practically made to be paired with soft pita bread, a simple Greek salad brimming with tomatoes, cucumber, and olives, or some oven-roasted potatoes. I also love serving them alongside rice pilaf or garlicky sautéed greens for a hearty, balanced meal.
Creative Ways to Present
If you’re hosting, try threading the meatballs onto skewers with cherry tomatoes and bell peppers for a playful mezze platter, piling them into pita wraps with pickled onions and greens, or topping flatbreads with meatballs, dollops of yogurt sauce, and fresh herbs for a Mediterranean-inspired pizza. The options are endlessly fun and always crowd-pleasing!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Pop your Greek Meatballs into an airtight container and stash them in the fridge for up to 4 days. They make fantastic snacks between meals or can be quickly transformed into salad or sandwich fillers for lunch the next day.
Freezing
These meatballs are freezer superstars. After baking and cooling, arrange them on a tray, freeze until solid, then transfer to a zip-top freezer bag. This way, they won’t stick together, and you can pull out as many as you need for a lightning-fast meal anytime up to 3 months later.
Reheating
Reheating is a breeze. For best texture, warm Greek Meatballs in a 350°F oven for about 10 minutes, or zap them in the microwave for a minute or two until heated through. A splash of water or broth in the pan helps keep them juicy if reheating on the stovetop.
FAQs
Can I use ground turkey or chicken instead of lamb or beef?
Absolutely! Ground turkey and chicken work wonderfully in this recipe—just keep an eye on baking time as they may cook a bit faster. Adding a drizzle of olive oil helps keep leaner meats moist and flavorful.
Are these Greek Meatballs gluten-free?
They can be! Simply substitute your favorite gluten-free breadcrumbs and double-check your seasonings. The rest of the ingredients are naturally gluten-free, so everyone can enjoy without worry.
Can I make the meatball mix ahead of time?
Yes, prepping the mixture a few hours in advance (or even overnight) is a fantastic way to deepen the flavors. Store the meat mixture tightly covered in the fridge until you’re ready to roll and bake.
What’s the best way to serve Greek Meatballs for a party?
Offer them on a platter with mini skewers or toothpicks, surrounded by bowls of tzatziki and marinated vegetables. They’re perfect as part of a vibrant mezze spread or alongside dips like hummus and baba ganoush.
Can I double the recipe?
Definitely! Just remember to use a large enough bowl for mixing and plenty of baking sheet space so the meatballs don’t crowd each other in the oven. Doubling is perfect for meal prepping or feeding a hungry group.
Final Thoughts
If there’s one recipe you’re going to want in your weekly rotation, it’s these Greek Meatballs. They’re delicious, healthy, and brimming with classic Mediterranean flavor. Give them a try—your kitchen is about to smell amazing, and I promise, everyone at the table will be clamoring for seconds!
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Greek Meatballs Recipe
- Total Time: 30 minutes
- Yield: 20 meatballs 1x
- Diet: Non-Vegetarian
Description
These Greek meatballs, also known as keftedes, are a flavorful blend of ground lamb or beef with herbs and spices. Baked to perfection, they are juicy and tender, perfect for a main course or as a delicious appetizer.
Ingredients
Main Ingredients:
- 1 pound ground lamb or ground beef
- 1/3 cup breadcrumbs
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix the ingredients: In a large bowl, combine the ground meat, breadcrumbs, red onion, garlic, parsley, mint, oregano, cumin, egg, salt, and pepper. Mix gently until just combined.
- Form the meatballs: Use a tablespoon or small scoop to form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake: Brush or drizzle the meatballs with olive oil. Bake for 15-18 minutes until golden brown and cooked through.
- Serve: Serve warm with tzatziki sauce, pita bread, or a fresh Greek salad.
Notes
- For extra flavor, brown the meatballs in a skillet before finishing them in the oven.
- These freeze well for quick lunches or meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 4 meatballs
- Calories: 200
- Sugar: 1g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 70mg
