These juicy Greek Meatballs rock! A traditional recipe, beautifully flavoured with red onion, fresh parsley, a touch of mint and hint of dried oregano. These meatballs are slightly crisp on the outside and are brilliant served as an appetiser with tzatiki and pita bread as part of a mezze spread (very Greek!), or as a meal with a salad.
Monday Meatball Mania is here! The rules are simple and the logic powerful: my friend Jo from Jo Cooks and I both agree that meatballs are the King of all Ball Shaped Foods. There cannot be too many meatballs in this world.
So at the beginning of this year, we embarked upon a mission to make this world a better place by contributing even more meatballs.
So on the last Monday of every month, we each publish a meatball recipe. And that, my friends, is the only rule. Giant meatballs, mini meatballs, stuffed meatballs…..ahh, the possibilities are endless!
Today, I’ve kept it respectably “normal” with these Greek Meatballs. One day I’m going to shock you with an outrageous meatball creation…. just you wait!
These Greek Meatballs are a step up from the basic meatball recipe. Grated red onion provides a fabulous flavour base as well as making these meatballs gorgeously juicy. And the flavourings are from herbs – fresh parsley, a hint of mint (I really love this touch), and some dried oregano. Oh, and garlic of course. Wouldn’t be Greek if there wasn’t garlic in it! 🙂
Just pop all this in a bowl, then squidge away with your hands to mix it all together. To make them easier to roll and to maintain a nice round shape while pan frying, just pop the mixture in the fridge for an hour before rolling into balls.
Greek Meatballs are dusted lightly with flour before pan frying. This creates a lovely light crust, sort of like when you dust fish / chicken etc with flour before pan frying. I really love this touch, but it’s not essential, you could actually skip it.
Greek Meatballs are not made with a sauce, so I like to serve this with tzatziki so I’ve provided my recipe for that as well. But even if you don’t have cucumber, plain yoghurt will work well too. The meatballs are certainly juicy and flavoured enough to eat plain, but having a sauce definitely adds that extra something-something. 🙂
Serve a big bowl of these as a starter with pita bread to tear up and make “mini” wraps, like I do in the video. Or make a big Greek Meatballs dinner plate with a side of Greek Salad and pita bread – mmmmm!!! – Nagi xx
PS If you really want to go all out, serve this with Easy Soft No-Yeast Flatbreads!
PPS This past weekend I went camping and made Greek “Burritos” with these meatballs using Lemon Rice Pilaf, baby spinach and cheese. Rolled them up in foil and pan fried them to warm up and melt the cheese, then we dunked them in tzatziki. No washing up and lip smackingly delish – even the kids went nuts over them!
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Greek Meatballs
Ingredients
Meatballs:
- 1 red onion, grated
- 500g / 1 lb beef mince (ground beef) (or lamb!)
- 200g / 6.5oz pork mince (ground pork), or more beef
- 2 garlic cloves, minced
- 1 cup / 60g 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 tsp dried oregano
- 1 tbsp extra virgin olive oil
- 3/4 tsp salt
- Black pepper
Cooking / Serving:
- 1/2 cup flour any white
- 3 tbsp olive oil
- Finely chopped parsley optional, for garnish
- Tzatziki (Note 5) 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!
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
Greek Meatballs recipe video!
LIFE OF DOZER
Took Dozer camping the weekend! He really needs to learn camping etiquette – i.e. no running around the campsite like a lunatic, shoving his furry face and breathing his stinky breath into every tent at 6 am in the morning. 😣 Lucky it was a private campsite so it was just my friends and I. ❤️
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Had these last night with the Greek salad, I substituted beef and made them from 1/2 pork +1/2 lamb, yum. Thanks again for easy dinner recipes.
So fantastic to hear you enjoyed this Kim, thanks for letting me know! N x
Hi!
This recipe sounds so yummy – want to make it. Want to make the tzatziki sauce with it but have one question – what is a “Lebanese” cucumber? I have never heard of that before. Many tks. Looking forward to making this – my mouth is watering.
Hi Helen! It’s just the shorter type of cucumber, rather than those 30cm / foot long ones! Either is fine, actually 🙂 N x
In USA, Lebanese cuc is called Persian cuc
Hi Nagi this recipe looks delicious ,I would like to make these for a party soon,could I cahange the panko breadcrumbs for rice crumbs as my little grandson is allergic to wheat but loves meatballs .would it make much difference as I don’t want to jeperdise the meatballs.
I love your recipes thanks for all your yummy ideas.
Rhonda.
Rice crumbs! I think that will be terrific 🙂 Use the same amount to start and only add more if the mixture is too loose to form balls 🙂 N x
Hi Nagi,
I made these meatballs tonight and I did them in the oven as I had doubled the recipe and figured it would take to long to pan fry all those meatballs. My question is, when you bake them in the oven do you omit the flour dredging process? I did the flour dredging, but I found that it left a bit of a flour aftertaste – it really didn’t cook away. Is this because I baked them? They were still very good and everyone enjoyed them, but I think I would probably omit that one step when using the baking method. What do you think?
Do not use flour when you bake them.
I finally got to make these meatballs tonight — they were awesome! just as described — lightly crispy outside and tender and juicy inside. fixed a greek salad with my favorite dressing. i had never thought to coat with flour before – just that light coating gives them such a wonderful texture. As usual, Nagi, your recipe is spot-on and will be a keeper in our house.
Whoot! Fantastic to hear you enjoyed this Kathleen, thanks for letting me know! N xx
There’s nothing like homemade meatballs. Might take some time to prepare but SO much better than anything you’d find in the frozen food aisle. That’s for sure.
AMEN! ❤️
Hi Nagi – I made your Greek meatballs with your Greek salad and lemon pilaf recipes for dinner last night – it was a lovely combination. Your recipes never disappoint! Will try the meatballs again but next time with pitta bread and tzatziki – cheers, Ann
Woah! What a GREEK FEAST! I am so pleased you enjoyed it, thank you for letting me know! N x
Hey Nagi I’ve been looking at this post for quite a while wanting to write something . As you know I’m Greek . First let me tel you your greek keftedes look delicious. For someone who doesn’t know the word kefte is turkish so they really are not of greek origin . Kefte means [CUT UP] which is why we use mince meat. Now I have a rather funny story for you. When I was 14 and my mom was working all day I had to make keftedes for dinner. And so I did . When we sad at the table to eat my dad took one of them after trying them of course and he threw it across the room . Yes they were to tough to eat. From that day on he told me if I was ever to make them again I would have to cook them with him showing me. He said the secret was using lots of onions and using day old bread soaked in water [squeezing out the excess water] and then mixing all the ingr. together. I tell you I am 52 and up until today my keftedes have been coming out great plusI have a funny story and a wonderful memory. Also we don’t put any garlic in the recipe but we do put cumin spice which really makes a different all the other ingr. are the same. Just thought you might wanna try it that way to. Have a great day….
Ohhhhhh!!! I read every word twice, I LOVE hearing that!! It’s funny, using bread soaked in onion juice is my method to make super soft meatballs, it’s how I make my Italian ones etc. But for this one, I stuck to the recipe provided by the Greek website I sourced the recipe from. They are still wonderfully soft. I love hearing about your story and how you make it, thanks for sharing Barbara! N xx
These meatballs are fantastic – soo juicy and full of flavour. When you bite into them, the mint is a beautiful but subtle flavour addition. Looking forward to having these for lunch with a big Greek salad.
I’m so pleased to hear that Liz, thanks for sharing your thoughts! N xx
Made these tonight. A big hit all around. They are very tasty meatballs and tender too. I used the spearmint but didn’t really notice the flavor so I think I’ll double it next time. The Tzatziki was perfect sauce for them. I did not have yogurt so substituted sour cream and it still turned out great. Your accompaniments of red onion, tomatoes, feta and pita bread were so good. I will want to make this again and again. Thank you!
I’m so pleased to hear that Ginny!! Thanks for letting me know! N xx PS Thanks for the tip re: spearmint, I didn’t think about that being a milder flavour than normal fresh mint. I find that I can’t really taste the mint per se, it’s very subtle.
These were a big hit with my family tonight at dinner. Served them with pitas, shredded lettuce, chopped tomatoes, crumbled feta, Kalamata olives and your tzatziki, with a side of lemon roasted potatoes and everyone was happy. Thanks for another great recipe! P.S. Even though we are cat people all the way, I love seeing Dozer’s pictures.
OOOH! Fully loaded!!!! so pleased to hear you’re still a Dozer fan 🙂 I’m a fan of all (cute) 4 legged furry things!
Love these meat balls Nagi. Gotta admit, normally the whole idea of a meatball doesn’t really appeal to me, but these look awesome and Greek food is probably my favourite. I’ve go that meatball burrito thing that you described, running around in my head and I may need to make it happen.
Not a fan of meatballs??????
Hello Nagi,
I will certainly be giving these meatballs a try. I have always liked Greek food and about a year ago I decided it was time I started making my own. You probably know me by now, stuck up my Spanish mountain, so as usual I decided to start with the basics, and that for me means growing my own herbs!
I now have nice large oregano, mint and parsley plants as well as my own garlic. Time to start cooking then….. and these meatballs look delicious!
Thanks as always for sharing.
I always love hearing about your life!!! It’s like a fairytale 🙂 And also have am jealous of your endless herb garden. NOTHING survives at my house because of the extreme conditions.
Thanks Nagi, I must admit that I wouldn’t change it for anything. I spent 25 years as a senior executive in one of the worlds largest international companies, before swapping an aircraft seat and hotel gold cards for a more sedentary life here in Spain.
Here we have large temperature and indeed weather oscillations. Burning heat in summer, around the 45C mark, to cold snow in winter, with temperatures around -5C. In summer it is also ver dry.
The way we built the house, with gardens all around means that we have some areas in the sun and others in the shade. The shade allows me to grow many of the more northern fruit bushes or rhubarb for example, whilst I grow more tropical fruit in the full sun areas. I also have a zonal, programmable, irrigation system to ensure each area gets the right amount of water.
It takes time to have everything growing well, but luckily time is something I now have!
I loe hearing that!! I’ve often thought about moving out of Sydney but for me, family and friends has always held me back 🙂 And if I’m honest, Asian food. It would kill me not having a good Asian grocery or Asian restaurants within a reasonable driving distance!!!!
It is a question of finding the balance, and working out what you can do without……. You may have noticed that I never comment on any of your Asian dishes, that is because I can’t make them…… I just can’t get the ingredients locally.
Big advantages to living in a village…… living with the seasons, eating what is seasonal as it is just about all I can get. On the other hand it is all local, low-pollution, fresh and delicious. Never needing the car or urban transport. A more relaxed way of life.
But it certainly isn’t for everyone!
Hi Nagi
What would be the best way to reheat these after freezing?
When I make rissoles I often use, as a quick and tasty shortcut, the ready made dry chicken stuffing/season mix instead of breadcrumbs as it already has dried onion and herbs. I am looking forward to making all your meatball variations.
Hi Jenny! I microwaved from frozen 🙂 Because they are quite small, they were sizzling and juicy from frozen in about 3 minutes!
Nagi, your recipes are my go-to dinners more than any other! These meatballs look amazing. I am a tsatziki sauce freak – love the stuff! In less than 2 weeks, I am going up to the San Francisco area to meet my new baby grandson (if he ever decides to make his grand appearance) and I will be bringing you along with me – well, your recipes, anyway, which I will cook and freeze for when I go home so my son and DIL don’t have to cook for a while (I hope their new place has a large freezer!). The meatballs will definitely be making an appearance. I am totally in love with your Dozer! He may be a lunatic sometimes, but that is what gives him so much character (my Katie is as much of a lunatic – or more – than your Dozer and I love her to bits!) Thank you for all the awesome cooking ideas for us foodies!
Awww I LOVE hearing that!!! Thank you so much for reading 🙂 I wish you all the best visiting your new baby grandson – tell him to HURRY UP! 🙂 N xx
I love the way the Greek flavour their mince, and other meat, in any of the different formats you see it in. So yum!
Me too! 🙂 I love Greek food generally, not overly flavoured with spices etc, more about herbs. 🙂
You have a meatball Monday! Well, now I’m looking forward for next Monday 🙂
These meatballs are mouthwatering 🙂 I love Greek food (and Middle-Eastern food in general). I also like to serve these with tarator sauce (tahini, lemon juice, very little water, garlic, salt and pepper).
Great in sandwiches too with sliced veggies. Wonderful!
Oooh YES! I love Tarator sauce!! I made a salmon with Tarator sauce the other day, loaded with herbs. It was SO GOOD!
Thank YOU Nagi. Love that YOU use two Type of meat as am doing the same. When zucchinies Are plentyful in garden I Would great Stallone and add to meat its good. Also Would add to meat peace of crumbled feta Chesee. Thank YOU for Dozers Photo its just perfect.
Oooh YES!!! I have a big bag os zucchinis and I was actually thinking about what to use them for!
Nagi — I’m wondering if you tried these using ground lamb instead of beef (very Greek)…..? Any changes you would recommend?
Hi Martin! I haven’t but it will definitely be fantastic! Thanks for the question, I’ll update the recipe with that tip 🙂
Hi I loved the camp story with Dozer ,that is really funny , I could picture the people inside the tents at 6 AM,
Yes I am making today your wonderful recipe for meat balls , I once had a recipe from Turkey almost the same ,Turkey and Greece ,a pun , keep up the way you are ,never change ,and your Mom I say Hi,, Dozer your a beauty , I love all Animals too bad certain people want to kill Bears with there babies in there den ,
your a good Mother with a big heart , thank you ,,Lily
Oh that’s awful to hear Lily! 🙁 Dozer at a campsite was a lunatic, no other words to describe it. Got home Sunday night and he’s barely moved, he’s completely and utterly exhausted!!