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
Units
Scale
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.
