Greek Meatballs

Prep time: 20 mins | Cook time: 12 mins | Total time: 32 mins | Servings: 5

These incredibly flavoured meatballs with red onion, parsley, a breath of mint, and dried oregano. You’ll go crazy over these meatballs and don’t forget their slightly crispy surface!

Ingredients

MEATBALLS:

1 red onion, grated

500 grams/1 pound beef mince (ground beef) (or lamb!)

200 grams/6.5 ounces pork mince (ground pork), or more beef

2 garlic cloves, minced

1 c./60 grams panko breadcrumbs (or use normally)

1 Egg

1/4 c. fresh parsley, finely chopped

6 large mint leaves, finely chopped (spearmint if you can, it’s authentic)

1/2 teaspoon dried oregano

1 tablespoon extra virgin olive oil

3/4 teaspoon salt

Black pepper

COOKING/SERVING:

1/2 c. flour any white

3 tablespoons olive oil

Finely chopped parsley optional, for garnish

Tzatziki or Greek yoghurt

How to make Greek Meatballs

Step 1: Straight into a large bowl, grate the onion. Then, add in the rest of the meatball ingredients. For a couple of minutes, mix the mixture well with your hands until quite smooth and completely incorporated. You can set this in the fridge for at least an hour to make the mixture easier to roll and to ensure that they stay in shape when cooking.

Step 2: Roll about a heaping tablespoon of the mixture on a work surface into a ball. Do this for the best until you make around 32 to 35 balls.

Step 3: In a large skillet, heat most of the oil over medium-high heat, making sure to cover the surface of the skillet.

Step 4: Add the meatballs in 2 to 3 batches into the hot oil. But first, lightly flour them, shaking off the excess. Cook the meatballs for about 5 to 6 minutes until the entire meatballs turned nicely browned. Transfer them to a plate and cover to keep the meatballs warm.

Step 5: If you prefer, bake the meatballs. Generously spray them with olive oil and bake at 180 degrees C or 350 degrees F preheated oven for about 20 minutes until brown.

Step 6: Enjoy the meatballs with pita bread and tzatziki or add them to a salad such as Greek Salad.

Notes:

These meatballs freeze well. And when reheated these meatballs retain nice and juicy.

Perfect for camping or standby meal. In large tortillas or flatbreads, stuff them with Lemon Rice Pilaf, these Greek Meatballs, cheese, and baby spinach, roll the tortilla up tightly, wrap in foil, and freeze. When ready to serve, defrost and bake or cook for about 8 minutes over low heat, turning regularly until the outside is crispy. Enjoy with tzatziki as a dip.

To make Tzatziki: Mix 2 Lebanese cucumbers (grated with juice squeezed out), 1 ¼ cups or 300 grams plain Greek yoghurt, 2 tsp white wine vinegar (or red wine or apple cider vinegar), a tbsp lemon juice, half garlic clove, minced, a tbsp extra virgin olive oil, half tsp salt, black pepper and set aside for at least 30 minutes. Or serve these meatballs with plain yoghurt. Or squeeze one lemon into plain yoghurt, add olive oil, salt, pepper, and garlic.

NUTRITION FACTS:

Serving: 185g
Calories: 513cal (26%)

Greek Meatballs

Rebecca Prep time: 20 mins | Cook time: 12 mins | Total time: 32 mins | Servings: 5 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin These… General Recipes Greek Meatballs European Print This

Serves: 5 Prep Time: 20 mins Cooking Time: 12 mins 12 mins

Nutrition facts: 513 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• MEATBALLS:
• 1 red onion, grated
• 500 grams/1 pound beef mince (ground beef) (or lamb!)
• 200 grams/6.5 ounces pork mince (ground pork), or more beef
• 2 garlic cloves, minced
• 1 c./60 grams panko breadcrumbs (or use normally)
• 1 Egg
• 1/4 c. fresh parsley, finely chopped
• 6 large mint leaves, finely chopped (spearmint if you can, it's authentic)
• 1/2 teaspoon dried oregano
• 1 tablespoon extra virgin olive oil
• 3/4 teaspoon salt
• Black pepper
• COOKING/SERVING:
• 1/2 c. flour any white
• 3 tablespoons olive oil
• Finely chopped parsley optional, for garnish
• Tzatziki or Greek yoghurt

Instructions

Step 1: Straight into a large bowl, grate the onion. Then, add in the rest of the meatball ingredients. For a couple of minutes, mix the mixture well with your hands until quite smooth and completely incorporated. You can set this in the fridge for at least an hour to make the mixture easier to roll and to ensure that they stay in shape when cooking.

Step 2: Roll about a heaping tablespoon of the mixture on a work surface into a ball. Do this for the best until you make around 32 to 35 balls.

Step 3: In a large skillet, heat most of the oil over medium-high heat, making sure to cover the surface of the skillet.

Step 4: Add the meatballs in 2 to 3 batches into the hot oil. But first, lightly flour them, shaking off the excess. Cook the meatballs for about 5 to 6 minutes until the entire meatballs turned nicely browned. Transfer them to a plate and cover to keep the meatballs warm.

Step 5: If you prefer, bake the meatballs. Generously spray them with olive oil and bake at 180 degrees C or 350 degrees F preheated oven for about 20 minutes until brown.

Step 6: Enjoy the meatballs with pita bread and tzatziki or add them to a salad such as Greek Salad.

 

Notes

These meatballs freeze well. And when reheated these meatballs retain nice and juicy. Perfect for camping or standby meal. In large tortillas or flatbreads, stuff them with Lemon Rice Pilaf, these Greek Meatballs, cheese, and baby spinach, roll the tortilla up tightly, wrap in foil, and freeze. When ready to serve, defrost and bake or cook for about 8 minutes over low heat, turning regularly until the outside is crispy. Enjoy with tzatziki as a dip. To make Tzatziki: Mix 2 Lebanese cucumbers (grated with juice squeezed out), 1 ¼ cups or 300 grams plain Greek yoghurt, 2 tsp white wine vinegar (or red wine or apple cider vinegar), a tbsp lemon juice, half garlic clove, minced, a tbsp extra virgin olive oil, half tsp salt, black pepper and set aside for at least 30 minutes. Or serve these meatballs with plain yoghurt. Or squeeze one lemon into plain yoghurt, add olive oil, salt, pepper, and garlic.