Description
Greek-Inspired Meatballs are juicy, flavorful bites made with ground meat, garlic, herbs, and a hint of lemon. Infused with Mediterranean spices and often paired with tzatziki, pita, or a fresh cucumber salad, these meatballs make a delicious appetizer, main course, or addition to a mezze platter.
Ingredients
Scale
Main Ingredients
- 1 lb ground lamb or beef (or a mix)
- ½ cup breadcrumbs
- ¼ cup finely chopped red onion
- 2 cloves garlic, minced
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Zest of 1 lemon
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Cooking
- 1 tablespoon olive oil (for cooking)
Instructions
- Mix the Meatball Ingredients. In a large mixing bowl, combine the ground meat, breadcrumbs, finely chopped red onion, minced garlic, egg, chopped parsley, chopped mint, dried oregano, ground cumin, lemon zest, lemon juice, salt, and black pepper. Mix gently until just combined to avoid a dense texture.
- Shape the Meatballs. Roll the mixture into 1-inch meatballs and place them on a plate or tray to prepare for cooking.
- Cook on the Stovetop. Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches so they don’t crowd the pan. Cook for 8–10 minutes total, turning occasionally, until all sides are nicely browned and the meatballs are cooked through.
- Alternate Baking Method. If preferred, preheat your oven to 400°F (204°C). Place the meatballs on a lined baking sheet and bake for 18–20 minutes until fully cooked and browned.
- Serve. Serve the meatballs warm alongside tzatziki sauce, pita bread, or over rice with a side of Greek salad for an authentic Mediterranean meal.
Notes
- For extra moisture, add 2 tablespoons of grated onion to the meatball mixture.
- These meatballs can be made ahead and frozen either before or after cooking.
- They are great served as part of a Mediterranean bowl with hummus, olives, and roasted vegetables.
