Greek Meatballs Recipe

5 from 6 votes

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!

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, Main Course

Cuisine: Mediterranean

Diet: Low Lactose

Servings: meatballs

Author: Laura Sandford

Cost: $9

Equipment

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

US Customary - Metric

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 Tablespoon 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 Tablespoons 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°F (71°C).
Repeat with remaining meatballs.

Bake in the Oven

Preheat oven to 400°F (204°C). Spread 1 Tablespoon 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°F (71°C).
To serve: serve warm dipped in tzatziki sauce, stuffed in a pita, over a salad, with a side of roasted veggies, etc.

Video

Notes

Ingredient Substitutions/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.

How to Store Greek Meatballs

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

Reheat

Reheat the meatballs in the oven, on the stovetop or in the microwave in a covered dish until warmed through.

Freeze

To freeze, let the cooked meatballs cool completely, then arrange them in a single layer in airtight container for up to 2 months. Thaw them overnight in the refrigerator, then reheat and serve.

Nutrition