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