Greek Meatball Recipe – Food Fun and Far Away

Mediterranean flavors always call me whenever I see them on the menu. We have been making more Greek food at home lately, this Greek Meatball Recipe Quickly become a favorite. Juicy, golden, full of lemon zest, fresh herbs and Greek spices, they bring all the best flavors to your table.

I fell in love with Greek food for a long time, and I visited Greece. I know I just missed my time in Naxos, but making these Greek meatballs at home will get me back to the island. If you've never been Greek island from Athensconsider booking a trip Exodus Adventure Travel. This is one of my favorite trips.

These meatballs are mixed with lamb or beef and a mixture of ground onion, garlic, spices and lemon zest give them the most incredible flavor. They come out of the oven perfectly golden and ready to dip in cream tzatziki.

This is a dish that works in many ways. I serve them with warm pita and fresh vegetables, put them on a Greek salad or add them to the Mezze Platter when we have friends.

But what I like most is how they capture the mix of simple ingredients and bold flavors that Greek food is known for. Only a few pantry basics turn meat into juicy meatballs, perfect for a simple weekday dinner or cocktail party appetizer.

Each bite reminds me of the meals I loved when I traveled, and now it’s a recipe I love to share at home with family and friends. If you are looking for more favorites in your kitchen, be sure to try mine Greek cucumber salad, , , , , Greek Dakos saladand it's incredibly delicious Watermelon salad with feta and mint.

Why You Like This Greek Meatball Recipe

• The meatballs quickly blend together, perfect for busy weekdays or simple meal preparation.
• Make a large batch of meatballs, freeze half in a freezer safety bag, and always prepare a healthy dinner.
• Used as a main course, part of Mezze Platter, or added to Pita bread with homemade Tzatziki.

What do you need to make these Greek meatballs

For meatballs

Lamb or beef – The basis for juicy meatballs with authentic Greek flavor. We used the lamb.
Grated green onion – When cooked it adds moisture and a subtle sweetness.
olive oil – Used to sauté the onions for added depth.
Bread crumbs (or stale bread) – Helps bind the mixture and keep it tender.
Egg – acts as a binder for meat mixture.
Salt and Black pepper – Balance the taste of meatball ingredients.
Chopped garlic – Fresh garlic cloves provide the best flavor.
Chopped parsley – For fresh peppery flavor.
Lemon peel – Light up the whole dish with citrus flavor.
Cavend's all-purpose Greek seasoning – Shortcuts to classic Mediterranean taste.

For tzatziki

Cucumber, peeled and diced – Key ingredients in Tzatziki.
Greek Yogurt – Creamy bottom of the sauce.
Fresh dill – Added classic herbal flavor.
Lemon juice – Rich and bright.
garlic– A little bit clear.
Salt and pepper – Balance everything.

How to make Greek Meatballs

Mix all the ingredients together.

Shape the mixture into meatballs to make it any size you like. My diameter is about two inches.

Spray the baking tray and olive oil with foil or parchment. Place the meatballs on a prepared baking sheet and bake at 400°F for 12 minutes.

Switch the oven to toast and cook for another 2 minutes to give them a golden brown finish.

If your meatballs are bigger, add a minute or two during cooking time. If smaller, cook a little less.

Sprinkle some extra Greek seasoning before serving.

To make Tzatziki, mix all the ingredients in a bowl, mix well, and garnish with fresh dill.

Store leftovers

Store the remaining meatballs in an airtight container in the refrigerator for up to 4 days. You can also freeze cooked meatballs in a freezer safety bag or in an airtight container for up to 3 months.

When ready to enjoy again, reheat in a frying pan over medium heat until heated. Don't judge me, but I ate them cold and they're still great!

The most important tip

• Use a box grater to chop the onion so that it blends smoothly into the meat mixture.
• Gently mix the meatball mixture to avoid hard meatballs. Over-mix makes them dense.
• A prepared baking tray lined with foil or parchment prevents sticking and makes cleaning easy.
• Let the cooked meatballs rest on a tissue for a minute before absorbing the excess oil.

Changes and replacements

• protein: You can use Turkish or ground chicken for a lighter choice. Or use ground lamb or pork for a more traditional Greek flavor.
• cheese: We add ricotta to the Italian meatballs, so try adding feta to add flavor and keep the meatballs moist.
• Herbs: Add fresh mint or Greek oregano and fresh coriander to make it even more fresh herbal flavor.
• Adhesive: Swap a portion of the crumbs into cooked quinoa or oats to add different adhesives to the texture.
• hot: If you prefer a little calories, add a little red pepper flakes to the meat mixture.

FAQ

More Mediterranean Recipes

Vegetarian Hummus Recipe
Red pepper dipping sauce
Oven roasted Greek chicken thighs
rack of lamb