I absolutely love sharing this Greek Meatballs Recipe with you because it’s one of those dishes that brings a warm Mediterranean vibe straight into your kitchen effortlessly. Whether it’s a cozy family dinner or a lively mezze night with friends, these meatballs always steal the show with their fragrant herbs and juicy, tender texture.
When I first tried this recipe, I was amazed at how the simple ingredients like mint, oregano, and parsley come together to create something so flavorful yet comforting. You’ll find that these meatballs are versatile too—you can pan-fry them for that golden crust or bake them when you want a hands-off approach. Either way, they come out delicious and sure to impress.
Why You’ll Love This Recipe
- Bursting with Fresh Herbs: Mint and parsley give these meatballs a bright, authentic Mediterranean flavor.
- Juicy and Tender: A mix of beef and pork mince, plus panko breadcrumbs and egg, keeps them perfectly moist every time.
- Flexible Cooking Methods: You can pan-fry for a crispy crust or bake for convenience without losing any taste.
- Great Make-Ahead Option: These meatballs freeze wonderfully, making meal prep super easy for busy weeks.
Ingredients You’ll Need
These ingredients create a beautiful balance of rich meatiness and fresh herbal notes that define the classic Greek meatball. When shopping, opt for fresh herbs and good-quality minced meats to elevate your results.
- Red onion: Grated to melt into the mix, adding moisture and subtle sweetness.
- Beef mince: Provides hearty flavor and richness; I prefer lean or mid-fat for juiciness.
- Pork mince: Adds tenderness and a slight sweetness; you can substitute more beef if preferred.
- Garlic cloves: Minced finely to infuse the meatballs with aromatic depth.
- Panko breadcrumbs: These keep the meatballs light and tender, but regular breadcrumbs work fine too.
- Egg: Acts as a binder to hold everything perfectly together.
- Fresh parsley: Chopped finely for a burst of color and fresh herbal flavor.
- Mint leaves: This is a game-changer! Finely chopped mint gives the authentic Greek touch; spearmint is ideal but regular mint works great.
- Dried oregano: A traditional Greek herb that adds earthiness to the mix.
- Extra virgin olive oil: Both in the mixture and for cooking, it enhances flavor and texture.
- Salt & black pepper: To season and bring out all the flavors.
- Flour: For lightly coating the meatballs before frying, helping to create that lovely crust.
- Tzatziki or Greek yoghurt: Perfect for serving, adding a cool, creamy contrast.
Variations
I love experimenting with this Greek Meatballs Recipe depending on the season or dietary needs. You’ll find it easy to customize without losing that signature Greek flavor.
- Lamb substitution: For a more traditional taste, I’ve made these with all lamb mince—rich and flavorful, though a bit heavier.
- Herb swaps: If you can’t find spearmint, regular mint is just fine; you can also add dill or cilantro for a different twist.
- Gluten-free version: Swap panko breadcrumbs for gluten-free breadcrumbs or almond flour for a grain-free option.
- Oven baking: When short on time, baking is a fantastic alternative — just keep an eye so they don’t dry out.
How to Make Greek Meatballs Recipe
Step 1: Mix the Ingredients Thoroughly
Start by grating the red onion directly into a large bowl; this releases its juices and keeps everything moist. Add the beef, pork, minced garlic, panko breadcrumbs, egg, finely chopped parsley and mint, oregano, olive oil, salt, and pepper. Then, get your hands in there and mix it really well for a few minutes until the texture is smooth and evenly combined. I discovered this trick helps the flavors meld together perfectly.
Step 2: Chill for Shape and Flavor
Pop the mixture into the fridge for about an hour if you have time — it firms up the mix making the meatballs easier to roll and retain their shape during cooking. This step is optional but trust me, it’s worth it if you want beautiful, round meatballs without falling apart.
Step 3: Shape and Coat the Meatballs
Measure out heaped tablespoons of the mixture and roll them between your palms into smooth balls—this recipe makes about 32 to 35. Lightly dredge each meatball in flour, shaking off any excess. This coating is key to getting that satisfying golden crust when frying.
Step 4: Cook with Care
Heat most of your olive oil in a large skillet over medium-high heat (or medium on strong gas). Cook the meatballs in batches, rolling them carefully so all sides brown nicely, about 5 to 6 minutes total. Avoid crowding the pan or flipping too frequently, which can make them fall apart. If you prefer less hands-on cooking, spraying the meatballs with olive oil and baking at 350°F (180°C) for around 20 minutes works wonderfully, though pan-frying gives them a juicier bite.
Pro Tips for Making Greek Meatballs Recipe
- Mixing By Hand: I find mixing the meatball ingredients with my hands gives better control over texture and ensures everything is evenly combined.
- Don’t Skip the Chilling: Refrigerating the mixture is a simple trick I learned that helps the meatballs stay intact during cooking.
- Use Panko for Softness: Panko breadcrumbs make the meatballs lighter and less dense than regular breadcrumbs.
- Avoid Overcrowding the Pan: Cooking the meatballs in batches allows them to brown nicely without steaming.
How to Serve Greek Meatballs Recipe
Garnishes
Freshly chopped parsley sprinkled on top is my go-to finishing touch—it adds a pop of color and subtle freshness. I also love serving these with a generous dollop of tzatziki or creamy Greek yogurt, which perfectly complements the herbs and spices in the meatballs.
Side Dishes
My favorite sides to pair with these Greek meatballs include a crisp Greek salad loaded with tomatoes, cucumbers, olives, and feta, as well as warm pita bread to scoop up every last bite. For a heartier meal, a lemon rice pilaf or roasted vegetables work beautifully to round things out.
Creative Ways to Present
For casual gatherings, I’ve served these meatballs on skewers as part of a mezze platter alongside olives, cheese, and flatbreads—super fun and finger-friendly. Another time, I rolled them into large tortillas with rice, spinach, and cheese to make delicious Greek-inspired burritos, perfect for camping trips or packed lunches.
Make Ahead and Storage
Storing Leftovers
After cooking, let the meatballs cool completely, then store them in an airtight container in the fridge. I usually keep leftovers for up to 3 days, and they still taste fantastic when reheated gently. This means you can enjoy dinner leftovers without any loss of texture or flavor.
Freezing
I freeze these meatballs in single layers on a baking sheet first, then transfer them to freezer bags once solid. This method prevents them from sticking together and lets me grab just what I need later. Frozen meatballs last up to 3 months and thaw quickly in the fridge overnight.
Reheating
For reheating, I gently warm them in a skillet over low heat or in the oven at 325°F (160°C) for about 10 minutes—this helps keep them moist. Avoid the microwave if possible, as it can dry them out, but if you’re in a hurry, use short bursts and cover with a damp paper towel.
FAQs
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Can I make this Greek Meatballs Recipe vegetarian?
While this recipe traditionally uses beef and pork, you can experiment with plant-based proteins like lentils or chickpeas combined with similar herbs and spices. However, the texture and juiciness will differ from the original, so consider it a vegetarian-inspired version rather than a direct substitute.
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What’s the best way to ensure my meatballs don’t fall apart?
Mixing the ingredients well, including the egg and breadcrumbs, is essential to binding. Also, chilling the mixture before shaping and cooking helps maintain structure. Finally, avoid overcrowding the pan to prevent steaming, which can cause crumbling.
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Can I use just beef or just pork instead of mixing?
Absolutely! Using all beef or all pork works fine; just keep in mind that pork adds extra softness and fat, making the meatballs juicier. If using all beef, consider slightly fattier mince or add a touch more olive oil.
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Is baking a good alternative to frying?
Baking is a great hands-off alternative that still yields tasty meatballs. They might be slightly less juicy compared to frying, but spraying with olive oil before baking helps mimic the crisp exterior you want. Just watch the timing to avoid drying them out.
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What should I serve with Greek meatballs for a complete meal?
Pair them with tzatziki or Greek yogurt, a fresh Greek salad, warm pita bread, and maybe some lemon rice or roasted veggies for a complete and satisfying meal that’s full of classic Mediterranean flavors.
Final Thoughts
This Greek Meatballs Recipe holds a special place in my kitchen because it’s simple to make yet packed with flavor that always gets compliments. I love how it brings people together around the table, whether it’s for a quick weeknight meal or an impressive appetizer at a gathering. Give it a try—you’ll enjoy the juicy texture, aromatic herbs, and the easy way it elevates any meal.
Print
Greek Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes (pan frying) or 20 minutes (baking)
- Total Time: 32 minutes (pan frying) or 40 minutes (baking)
- Yield: 32 to 35 meatballs, serves 5
- Category: Appetizer
- Method: Frying
- Cuisine: Greek
- Diet: Halal
Description
Authentic Greek Meatballs made with a blend of beef and pork, flavored with fresh herbs like parsley and mint, and lightly pan-fried or baked to perfection. These juicy meatballs are perfect for a mezze platter served with tzatziki or as a hearty dinner with a Greek salad.
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 use 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
For cooking/serving:
- 1/2 cup white flour
- 3 tbsp olive oil
- Finely chopped parsley (optional, for garnish)
- Tzatziki or Greek yoghurt for serving
Tzatziki (optional):
- 2 Lebanese cucumbers, grated and excess juice squeezed out
- 1 1/4 cups / 300g plain Greek yoghurt
- 2 tsp white wine vinegar (or red wine or 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
- Prepare the Meatball Mixture: Grate the red onion directly into a large mixing bowl. Add the beef and pork mince, minced garlic, panko breadcrumbs, egg, chopped parsley and mint leaves, dried oregano, olive oil, salt, and pepper. Use your hands to mix everything thoroughly for several minutes until the mixture is smooth and well combined.
- Optional Refrigeration: For better shaping and to help retain their round shape during cooking, refrigerate the mixture for 1 hour.
- Shape the Meatballs: Using a heaped tablespoon measure, scoop out portions of the mixture and place onto a clean work surface. Roll each into a ball; you should get about 32 to 35 meatballs.
- Cooking by Pan Frying: Heat most of the olive oil in a large skillet over medium-high heat (reduce to medium if using a strong gas stove). Lightly dredge each meatball in flour, shaking off excess, then place them in the hot skillet. Cook in batches for about 5 to 6 minutes, turning occasionally, until evenly browned on all sides. Remove cooked meatballs to a plate and cover to keep warm. Repeat until all meatballs are cooked.
- Alternative Baking Method: Preheat the oven to 180°C (350°F). Place the meatballs on a baking tray, spray or brush generously with olive oil, and bake for 20 minutes or until browned. This method results in slightly less juicy meatballs compared to pan frying.
- Serve: Serve the meatballs as a starter on a mezze platter with pita bread and tzatziki or Greek yoghurt, garnished with chopped parsley if desired. For a main meal, add a side Greek salad for a complete dinner.
Notes
- These meatballs freeze very well and retain their juiciness when reheated.
- A great meal for camping or freezer meals: wrap meatballs with lemon rice pilaf, cheese, and spinach inside tortillas, freeze, and reheat wrapped in foil either by baking or cooking on low heat until crispy.
- This recipe is slightly adapted from My Greek Dish, swapping spearmint for normal mint and using panko breadcrumbs for softer meatballs.
- Reducing the amount of olive oil in the mixture or using lean meat decreases the calorie content further.
- Tzatziki is made by combining grated cucumber (with juice squeezed out), Greek yoghurt, vinegar, lemon juice, garlic, olive oil, salt, and pepper, then resting for 30 minutes. Plain yoghurt with lemon, olive oil, garlic, and seasoning is also a good alternative.
- Nutrition values are based on meatballs only, assuming some fat is left in the pan and using standard ground meats.
