I absolutely love this Greek Meatballs Recipe because it brings a little taste of the Mediterranean right into your own kitchen. These meatballs are juicy, tender, and bursting with fresh herbs like mint and parsley, which give them that unmistakable Greek flavor. Whether you’re cooking a casual family dinner or an impressive mezze platter for guests, these meatballs hit just the right spot every time.
When I first tried making these, what really stood out was how versatile they are—you can pan-fry them for that lovely golden crust or bake them if you want a lighter option. Plus, they freeze beautifully, so you can make a big batch ahead of time and have a delicious, fuss-free meal ready anytime. This Greek Meatballs Recipe is definitely a keeper you’ll turn to again and again.
Why You’ll Love This Recipe
- Authentic Flavors: Built around fresh mint and parsley, these meatballs capture the heart of Greek cuisine.
- Simple to Make: Quick prep with accessible ingredients makes it great for weeknights or entertaining.
- Versatile Cooking Methods: Pan-fry or bake depending on your mood or schedule.
- Freezer Friendly: Make in bulk, freeze, and enjoy anytime with no sacrifice in juiciness or flavor.
Ingredients You’ll Need
You’ve got a great balance of beef and pork here, along with fresh herbs and pantry staples. Each ingredient has a purpose, whether it’s for texture, moisture, or that classic Greek aroma you’ll love.
- Red onion: Grated for moisture and subtle sweetness without overpowering texture.
- Beef mince (ground beef): The main protein, choose good quality for best flavor.
- Pork mince (ground pork): Adds fat and tenderness, but you can swap for more beef if you prefer.
- Garlic cloves: Minced finely to infuse those punchy aromatic notes.
- Panko breadcrumbs: These keep the meatballs soft and light; normal breadcrumbs work too but panko gives a lovely texture.
- Egg: Acts as a binder so the meatballs hold together perfectly.
- Fresh parsley: Chopped finely for that bright, fresh flavor contrast.
- Fresh mint leaves: Essential for that authentic Greek taste—spearmint is ideal but any fresh mint will work.
- Dried oregano: Provides an earthy herb note typical of Greek cooking.
- Extra virgin olive oil: Adds silkiness to the meatball mix and helps with frying.
- Salt and black pepper: Adjust to taste; they’re key to bringing out all the flavors.
- Flour: For lightly coating the meatballs before frying to develop a golden crust.
- Olive oil for cooking: Use enough to cover the skillet surface for even browning.
- Tzatziki or Greek yoghurt: A cool, tangy dip to serve alongside, balancing the spices.
Variations
I like to switch things up depending on the season or what’s on hand. Feel free to tailor this Greek Meatballs Recipe with your favorite additions or changes—it’s very forgiving and easy to make your own.
- Use lamb instead of beef: For a richer, more traditional flavor—I tried this once and my family couldn’t get enough of the deeper, gamey taste.
- Herb swaps: If you can’t find mint, fresh basil or dill can add a nice touch while keeping things fresh and vibrant.
- Make it spicy: Add a pinch of red chili flakes to the mix if you want a little zing.
- Gluten-free option: Swap breadcrumbs for almond flour or gluten-free panko and use a gluten-free flour for dredging.
How to Make Greek Meatballs Recipe
Step 1: Mix It Up
Start by grating the red onion right into a large bowl—you’ll want all that moisture and flavor in the mix. Add the beef, pork, garlic, panko, egg, chopped herbs, oregano, olive oil, salt, and pepper. Now, roll up your sleeves and use your hands to mix everything together thoroughly. I like to mix for a good couple of minutes until it feels well combined and fairly smooth—that really helps the meatballs hold their shape and keeps them super tender.
Step 2: Chill and Roll
Here’s a trick I discovered: refrigerating the meatball mixture for about an hour makes them easier to roll and helps them hold their shape while cooking. When you’re ready, scoop heaped tablespoons of the mix onto your workspace to make about 32 to 35 meatballs, then gently roll them into smooth balls. Don’t pack too tight! Loosely shaped meatballs stay juicier.
Step 3: Cook to Perfection
Heat most of your olive oil in a large skillet over medium-high heat. If you have a strong stove, medium heat works better to avoid uneven cooking. Lightly coat each meatball with flour, shake off the excess, and carefully place them in the skillet in batches. Cook, rolling occasionally, for about 5 to 6 minutes until they’re beautifully browned on all sides. Transfer cooked meatballs to a plate and cover to keep warm while you cook the rest.
If you want a lighter option with less hands-on time, you can bake them instead. Arrange meatballs on a baking tray, spray generously with olive oil, and bake at 180°C (350°F) for 20 minutes until golden. Though pan-frying is my personal favorite because it keeps them extra juicy.
Pro Tips for Making Greek Meatballs Recipe
- Use Panko Breadcrumbs: They keep the meatballs lighter and softer than regular breadcrumbs, which I learned after trying both.
- Don’t Overmix: Mix just enough to combine ingredients; overworking can make meatballs tough.
- Medium Heat Cooking: Cook meatballs on medium heat to allow even browning without burning the outside.
- Refrigerate Before Rolling: Helps meatballs keep their shape better and makes rolling less messy.
How to Serve Greek Meatballs Recipe
Garnishes
I love sprinkling finely chopped parsley over the meatballs just before serving—it adds such a fresh, vibrant pop of color and flavor. A dollop of tzatziki or plain Greek yoghurt beside them works beautifully to complement the herbs and cuts through the richness.
Side Dishes
These meatballs pair perfectly with a traditional Greek salad full of tomatoes, cucumbers, olives, and feta. Or go for lemon rice pilaf, pita bread, or even crispy roasted potatoes. For a casual dinner, I sometimes serve them wrapped in flatbread with spinach and cheese—like little Greek burritos.
Creative Ways to Present
For parties, I like threading these meatballs onto skewers with cherry tomatoes and cucumber slices for a fun mezze-style platter. Another favorite is serving them in pita pockets with tzatziki, pickled onions, and fresh herbs—always a crowd-pleaser that feels festive and special.
Make Ahead and Storage
Storing Leftovers
After cooling, I store leftover meatballs in an airtight container in the fridge. They keep well for about 3 to 4 days without losing their juiciness. I recommend heating them gently so they stay moist, rather than blasting in the microwave on high.
Freezing
This Greek Meatballs Recipe freezes really well—I usually freeze the cooked meatballs on a tray first, then pop them into a freezer bag once solid. It’s so convenient because you can pull out just as many as you need for a quick meal. They thaw evenly and maintain their texture beautifully.
Reheating
I like reheating leftovers gently in a skillet over low heat with a little splash of water or olive oil, turning often to warm them through without drying out. If you’re short on time, reheating in the microwave covered with a damp paper towel also works, just keep an eye so they don’t get rubbery.
FAQs
-
Can I use just beef or lamb instead of mixing beef and pork for the meatballs?
Absolutely! While the mix of beef and pork provides a great flavor and juiciness balance, using just beef or lamb still works wonderfully. Lamb will give a richer, more authentic Greek flavor, while all beef meatballs might be leaner but still tasty. Just be mindful that leaner meats might need a bit more moisture or fat to keep them tender.
-
Can I bake the Greek meatballs instead of frying them?
Yes, baking is a great alternative if you want a lighter version or less hands-on time. Just spray the meatballs generously with olive oil and bake in a preheated oven at 180°C (350°F) for about 20 minutes until browned. The pan-fried version tends to be juicier, but baked meatballs are still flavorful and delicious.
-
What can I serve with Greek meatballs for an authentic meal?
Traditional sides include a fresh Greek salad with tomatoes, cucumbers, olives, and feta, warm pita bread, tzatziki sauce, and lemon rice pilaf. You can also try roasted potatoes or grilled vegetables. The key is to balance the rich meatballs with fresh and tangy accompaniments.
-
How can I make these meatballs gluten-free?
To make gluten-free Greek meatballs, substitute panko breadcrumbs with gluten-free breadcrumbs or almond flour. Also, use gluten-free flour for dredging before cooking. This swap keeps the texture satisfying without compromising flavor.
-
Can I prepare the meatballs ahead of time and freeze them uncooked?
Yes, you can shape the meatballs and freeze them uncooked on a baking sheet, then transfer them to a freezer bag once firm. When ready, cook them straight from frozen—just add a few extra minutes to cooking time. This is a great time-saver if you want fresh-cooked meatballs anytime.
Final Thoughts
This Greek Meatballs Recipe has become a go-to in my kitchen because it’s just so flavorful, easy, and family-friendly. The fresh herbs and simple ingredients come together to create meatballs that feel both comforting and exciting. I really think you’ll enjoy making these as much as eating them—plus, they’re perfect for any occasion from quick dinners to festive gatherings. Trust me, once you try this recipe, it’ll be a staple in your rotation too!
Print
Greek Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 32-35 meatballs (serves 5)
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: Greek
Description
These Greek Meatballs combine a flavorful mix of beef and pork with traditional herbs like mint and oregano, delivering a juicy, tender bite. Perfect as part of a mezze platter or a hearty dinner, they can be pan-fried for a classic taste or baked for convenience. Served best with tzatziki or Greek yoghurt, they bring the authentic flavors of Greece to your table.
Ingredients
Meatballs:
- 1 red onion, grated
- 500g / 1 lb beef mince (ground beef) (or lamb)
- 200g / 6.5oz pork mince (ground pork) or more beef
- 2 garlic cloves, minced
- 1 cup / 60g panko breadcrumbs (or normal breadcrumbs)
- 1 egg
- 1/4 cup fresh parsley, finely chopped
- 6 large mint leaves, finely chopped (preferably spearmint)
- 1/2 tsp dried oregano
- 1 tbsp extra virgin olive oil
- 3/4 tsp salt
- Black pepper to taste
Cooking / Serving:
- 1/2 cup white flour for dredging
- 3 tbsp olive oil (for frying)
- Finely chopped parsley for garnish (optional)
- Tzatziki or Greek yoghurt for serving
Tzatziki (optional):
- 2 Lebanese cucumbers, grated with juice squeezed out
- 1 1/4 cups / 300g plain Greek yoghurt
- 2 tsp white wine vinegar (or red wine/apple cider vinegar)
- 1 tbsp lemon juice
- 1/2 garlic clove, minced
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt
- Black pepper to taste
Instructions
- Mix Ingredients: Grate the red onion directly into a large mixing bowl. Add the beef mince, pork mince, minced garlic, panko breadcrumbs, egg, chopped parsley, chopped mint, dried oregano, olive oil, salt, and black pepper. Use your hands to mix thoroughly for a few minutes until smooth and well combined.
- Optional Chill: Refrigerate the mixture for 1 hour to make it easier to roll the meatballs and help them retain their shape while cooking.
- Shape Meatballs: Using heaped tablespoons of the mixture, dollop onto a work surface to make approximately 32-35 portions. Roll each into a round ball carefully.
- Heat Oil: Warm most of the olive oil in a large skillet over medium-high heat (or medium on strong gas stoves), using enough oil to cover the surface of the skillet well.
- Dredge and Fry: Lightly coat each meatball in flour, shaking off the excess, then place them in the hot skillet. Cook in 2 to 3 batches, rolling occasionally to brown all sides evenly, for about 5–6 minutes until golden brown. Remove cooked meatballs onto a plate and cover to keep warm. Repeat with all meatballs.
- Alternative Baking: For a lighter option, spray meatballs generously with olive oil and bake at 180°C (350°F) for 20 minutes or until browned. This method yields slightly less juicy meatballs but is convenient.
- Serve: Present the meatballs as a starter on a mezze platter with pita bread and tzatziki, or serve as a main dish accompanied by a Greek salad. Garnish with finely chopped parsley if desired.
Notes
- These meatballs freeze extremely well and remain juicy after reheating.
- For camping or standby meals, wrap cooked meatballs in large tortillas with lemon rice pilaf, cheese, and baby spinach. Freeze wrapped tightly in foil. To serve, defrost and cook in foil over low heat until crispy, then serve with tzatziki.
- This is an authentic recipe inspired by My Greek Dish, with slight adaptations such as using common mint and panko breadcrumbs for softer texture.
- To reduce calories, use leaner meats and reduce or omit added olive oil in the mixture.
- Tzatziki is made by mixing grated cucumber (with juice squeezed out), Greek yoghurt, vinegar, lemon juice, garlic, olive oil, salt, and pepper, then resting for 30 minutes for best flavor.
- The meatballs are juicy enough to be enjoyed plain or with just yoghurt seasoned lightly with lemon, olive oil, salt, pepper, and garlic.
