Greek Meatballs Recipe

I adore these Greek meatballs because they capture the perfect blend of juicy lamb, fragrant garlic, and fresh herbs that make every bite delightfully flavorful. I revel in how the mint and parsley add a zesty twist while keeping the dish light and playful. It is my ultimate comfort food fix.

These Greek meatballs are a twist on a classic recipe that brings a true taste of the Mediterranean to your dinner table. I use 500g ground lamb with a small chopped onion and 2 minced garlic cloves as the base, which provides a good amount of protein and flavorful vitamins.

The 1/2 cup breadcrumbs soaked in 1/4 cup milk help keep everything moist while a large lightly beaten egg binds the ingredients together. Fresh chopped parsley and 1 tbsp of mint (if you want that extra twist) mix in with a bit of dried oregano, salt, and pepper to really level up the flavor.

I fry them in olive oil until they turn a nice brown on the outside and stay juicy inside. This dish is a solid, nutrient rich option that adapts well with beef or turkey and is a favorite for anyone watching their Mediterranean diet meals.

Why I Like this Recipe

I like this recipe because it lets me experiment with different kinds of meat and I like having options. I can use lamb, beef, or turkey which makes it feel really versatile. Also, I love how the spices and herbs all come together to give it a bold yet balanced flavor that is super satisfying. Its simplicity is another reason I enjoy it so much – even though there are several steps, the instructions are straightforward and easy to follow, which makes cooking fun rather than stressful. Lastly, the juiciness and texture of the meatballs always remind me of a good home-cooked meal that warms you from the inside out, and that is something i really appreciate.

Ingredients

• Ground lamb: high quality protein, adds juicy richness and healthy fats.
• Onion: provides crunch, natural sweetness and plenty of fiber for a balanced bite.
• Garlic: gives robust flavor, supports heart health and boosts overall taste.
• Breadcrumbs: add carbohydrate crunch, help bind ingredients, and improve texture overall.
• Milk: soaks breadcrumbs, adds smooth moisture along with calcium to tenderize the mix.
• Egg: crucial binder that adds richness while ensuring a smooth texture in meatballs.
• Fresh herbs: parsley and mint lend zesty brightness and extra vitamins to flavor.
• Dried oregano: intensifies aroma, adds a subtle peppery note and balances all flavors.
• Olive oil: boosts richness, ensures a crisp fry and infuses a fruity aroma.

Ingredient Quantities

• 500g ground lamb (or beef, turkey – whatever you like)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup breadcrumbs (you can use stale bread crumbled up too)
• 1/4 cup milk (to soak the breadcrumbs and keep everything moist)
• 1 large egg, lightly beaten
• 2 tbsp fresh chopped parsley
• 1 tbsp fresh chopped mint (optional, but it adds a nice twist)
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil for frying

How to Make this

1. In a large bowl, add the ground lamb, the finely chopped onion, minced garlic, soaked breadcrumbs (mix the breadcrumbs with the milk first), beaten egg, chopped parsley, chopped mint if you’re usin it, dried oregano, salt and pepper.

2. Mix everything together really well until it’s all combined.

3. Let the mixture sit for about 10 minutes so the flavors can mingle a bit.

4. With clean hands, form the mixture into small round balls, about the size of a golf ball.

5. Heat a good amount of olive oil in a large skillet over medium heat.

6. When the oil gets hot, put in a few meatballs at a time so you dont overcrowd the pan.

7. Fry the meatballs for about 8 to 10 minutes, turning them around to get a nice brown color on all sides.

8. Lower the heat a little if you think the outsides are getting too brown before the inside is done.

9. Transfer the cooked meatballs onto a plate lined with paper towels to drain any extra oil.

10. Serve your Greek meatballs hot with a side of Tzatziki or a simple tomato sauce and enjoy!

Equipment Needed

1. A large mixing bowl to combine the meat and other ingredients
2. A cutting board to chop the onion, garlic, parsley, and mint
3. A sharp knife for the proper chopping of vegetables and herbs
4. A small bowl to soak the breadcrumbs in milk
5. A fork or small whisk to beat the egg
6. Measuring cups and spoons to get the right portions of milk, breadcrumbs, and seasonings
7. A large skillet for frying the meatballs
8. Tongs or a spatula to turn the meatballs while frying
9. A plate lined with paper towels to drain the fried meatballs away excess oil

FAQ

• Q: Can I use a different meat than lamb?
  A: Sure you can try beef or even turkey. Each one gives a different flavor so its worth experimenting.
• Q: How do I ensure my meatballs stay moist?
  A: The milk-soaked breadcrumbs really help keep them moist along with the egg so they don’t dry out while cooking.
• Q: What if I dont have fresh herbs?
  A: You can use dried oregano and other dried herbs in a pinch though fresh parsley and mint give it a nicer flavor.
• Q: Can I bake these meatballs instead of frying?
  A: Yes, you can! Just preheat your oven to 375 F, place the meatballs on a baking tray and bake them for 20 to 25 minutes until nicely browned.
• Q: How do I tell when the meatballs are done?
  A: When they are well browned all over and no pink shows in the middle, they are ready. If you have a meat thermometer, check that its around 160 F for beef or lamb.

Greek Meatballs Recipe Substitutions and Variations

• If you dont have ground lamb you can try ground beef or turkey instead, depending on what u like best.
• If you dont have a small onion, you can use a red onion or even a shallot for a slightly milder flavor.
• If you run out of fresh garlic, about 1/4 tsp of garlic powder can work as a substitute for each clove.
• If you need a replacement for milk to soak the breadcrumbs, any non-dairy milk like almond milk would do just fine.
• If you prefer not to use mint, you can skip it or use a bit of basil to add a different twist.

Pro Tips

1. Try chiling your meat mix in the fridge for about 30 minutes before forming the meatballs; this makes it way easier to shape them and helps hold the flavor together.
2. If you have a cookie scoop on hand, use it to get even sized meatballs all the time so they cook evenly; trust me, it saves you a ton of hassle.
3. When frying, don’t crowd the pan so the meatballs can brown properly; this will give you a better crunch on the outside while keepin the inside juicy.
4. Give the meat mixture an extra stir and a taste before forming, so you can adjust the seasoning if needed; a little extra salt or pepper can really kick things up a notch.