Greek Meatballs
Posted Sep 15, 2021, Updated Mar 07, 2025
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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. Also try these gluten free meatballs.
- 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
- Place baked meatballs in an even layer on a baking sheet.
- Flash-freeze in the freezer until hardened.
- Transfer to an airtight container and freeze for up to two months.
- 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
Check out the ingredients list in the recipe card to find out.
Yes! If you are feeding a crowd you can easily double this recipe and make 60 meatballs. Or if you want to make a double batch and freeze some for later. This recipe, using 1 lb. of ground beef, makes 30 meatballs 1 TBS in size.
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Greek Meatballs Recipe
Ingredients
- 1 pound ground beef
- 1 egg
- ¼ cup milk
- 1 teaspoon lemon juice
- 2 teaspoons minced garlic
- ¼ cup finely diced onion
- ½ cup breadcrumbs
- 2 teaspoons oregano
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Olive oil for frying
- Optional: ¼ cup finely diced fresh parsley or dill
Instructions
Make the Meatballs
- In a large bowl combine ground beef, egg, milk and lemon juice.
- Add breadcrumbs, oregano, coriander, cumin, sea salt, pepper, garlic and onion and stir until evenly distributed.
- Use a 1 TBS measuring spoon to portion out heaping tablespoon portions of the meatball mixture. Roll them into balls and place them on a prepared baking sheet (if baking).
Cook on the Stovetop
- Add 1-2 TBS olive oil to a nonstick fry pan or cast-iron skillet and turn heat to medium.
- Add half of the meatballs and cover.
- Cook, covered, on one side for 4-5 minutes or until they are golden-brown.
- Remove 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 in the Oven
- Preheat oven to 400 degrees F. Spread 1 TBS olive oil on a large baking sheet. Or spray the baking sheet with olive oil spray. Set aside.
- Place meatballs on the greased baking sheet evenly spread out.
- Bake in preheated oven for 10 to 15 minutes. Meatballs should reach an internal temperature of 160 degrees F.
- To serve: serve warm dipped in tzatziki sauce, stuffed in a pita, over a salad, with a side of roasted veggies, etc.
Video
Notes
- 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.
- Place baked meatballs in an even layer on a baking sheet.
- Flash-freeze in the freezer until hardened.
- Transfer to an airtight container and freeze for up to two months.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are fantastic! We used ground chicken as we do not eat beef.
I made a batch and keep them in the fridge.
Great “keto bombs” to snack on!!
I’m so happy you love them!
Is there something else I could use to bind, egg allergy in our house so would need to omit.
The Greek meatball recipe is GREAT! I made them with ground turkey cuz that’s what i had on hand. We’re on a low sodium diet so i added 1/4 teas of salt, and they are still delish!
Made this for our priest who was coming over to bless the house! They were delicious – made them with Turkey and they were very flavorful! Served with homemade hummus, veggies, olives, feta and homemade bread. A big hit.
I’m so glad you love them! Many blessings on you and your family!