These Greek Meatballs are a quick & easy, flavorful main dish or appetizer ready in 20 minutes! Serve them with tzatziki, wrapped in a pita, or over a Greek salad!

This Greek meatballs recipe has become a staple in our house. We make it at least twice a month with our homemade tzatziki, the best tabbouleh recipe, Mediterranean chickpea salad, and naan bread and it’s a meal that every person in our family loves.

These Greek meatballs are so easy that my 10 year old daughter makes them by herself from start to finish (including the tzatziki)!

They are a quick, flavorful main dish or appetizer that’s ready in 20 minutes! Serve them wrapped in a pita, or over a Greek salad for a delicious meal.

Greek Meatballs: Ingredients & Substitutions

• Ground beef. I have used 85% up to 93% lean ground beef to make this recipe. I have also subbed ground turkey with great results.
• Whole milk. 2% milk, half and half or cream can be used in place of whole milk.
• Lemon juice. I have replaced lemon juice with Worcestershire sauce and it tastes amazing!
• Minced Garlic. 1 tsp garlic powder can be substituted for 1 TBS minced garlic.
• Onion. ½ tsp onion powder can be substituted for the diced onion.
• Breadcrumbs. For a different binding agent use quick-cooking oats or oat flour.
• Spices/herbs. feel free to adjust to your tastes, however I believe the recipe is best as written.
• Fresh herbs. Adding fresh parsley or fresh dill to the meatballs is delicious but optional.

How to Make Greek Meatballs

Like I’ve said already, this recipe is very easy to make. We’ll walk through the process step-by-step, and don’t forget to watch the video.

Begin by making the meatball mixture. Combine ground beef, egg, milk and lemon juice in a large bowl.

Then, add the breadcrumbs, oregano, coriander, cumin, sea salt, pepper, garlic and onion and stir until evenly distributed.

Use a 1 tablespoon measuring spoon to portion out heaping tablespoon portions of the meatball mixture and roll them into balls.

Cook

There are two ways to cook these Greek meatballs – on the stove or in the oven. I usually opt for the oven because it’s easier (in my opinion).

Stovetop

To cook on the stovetop, add 1-2 tablespoons olive oil to a nonstick fry pan or cast-iron skillet and turn heat to medium.

Then, put half of the meatballs in the pan and cover it to cook over medium heat on one side for 4-5 minutes or until they are golden-brown.

Remove the lid and flip the meatballs. Cook for another 4-5 minutes until meatballs are golden brown and the internal temperature is 160 degrees F.

Repeat with remaining meatballs.

Bake

To cook the greek meatballs in the oven, preheat oven to 400 degrees F. Then spread 1 Tablespoon olive oil on a large baking sheet or spray the baking sheet with olive oil spray.

Arrange the meatballs in an even layer, evenly spaced out on the prepared baking sheet.

Then bake in the preheated oven for 10 to 15 minutes. Meatballs should reach an internal temperature of 160 degrees F.

Serve

Once the meatballs are cooked, serve them warm with your favorite Mediterranean recipes.

I suggest serving them dipped in tzatziki sauce, stuffed in a pita (or with a side of homemade naan), with a side of tabbouli, yellow rice, over a Greek salad, greek pasta salad, with a side of roasted veggies, or Mediterranean chickpea salad, etc.

Store

Store any leftover Greek meatballs in an airtight container in the refrigerator for up to 5 days.

Freeze

To freeze

1. Place baked meatballs in an even layer on a baking sheet.
2. Flash-freeze in the freezer until hardened.
3. Transfer to an airtight container and freeze for up to two months.
4. Thaw slowly in the refrigerator or at room temperature then use in your favorite recipe. You can also thaw them quicker by warming them in your favorite sauce.

Greek Meatballs FAQs

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