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Tender and delicious Greek Meatballs made with lean ground beef, red onion, garlic, spices, and fresh herbs like mint and parsley. Pan-fried until golden brown, these juicy meatballs are perfect as an appetizer, snack, or main dish with pita bread, salad, or tzatziki.
From Thai meatballs to Mexican albondigas to Hawaiian meatballs, it’s clear that I enjoy a culinary twist on traditional Italian meatballs. Today, I’m sharing these Greek-inspired meatballs! Ultraflavorful and super delicious, Greek meatballs are some of my favorites.
Packed with fresh mint, parsley, and garlic, these Greek meatballs are made with regular ground beef, milk, and egg, making them ultra juicy. The breadcrumbs not only hold the meatballs together but also absorb the natural juices as the meatballs cook, locking in moisture and flavor.
Super versatile, these meatballs can be pan-fried for a slightly crisp outside or oven-baked. They’re freezer-friendly, snack-friendly, and fantastic with all your favorite Greek-inspired side dishes.
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
- Ground beef – I like to make my Greek meatballs using 90/10% ground beef or a mixture of ground beef with ground lamb. The flavor can’t be beat. Lean ground beef, ground turkey, or ground pork can be used instead.
- Red onion – You only need to chop the red onion roughly as it will be processed further in the food processor.
- Garlic – I use garlic cloves for the best flavor.
- Herbs – Fresh herbs, especially mint, add so much flavor to meatballs!
- Panko breadcrumbs – The breadcrumbs act as a binding agent to help prevent the meatballs from falling apart. Gluten-free breadcrumbs can be used instead.
- Egg – Egg is another good binding agent and also provides moisture.
- Milk – Full-fat milk is best, but you can use low-fat instead.
- Seasoning – This recipe calls for coriander powder, salt, dried oregano, cumin, crushed red pepper, and black pepper.
- Olive oil – For frying. Vegetable oil or another high-smoke point oil can be used.
- All-purpose flour – For dusting the meatballs prior to frying. Gluten-free flour can be used instead.
How to Make Greek Meatballs
1. Prepare: Pulse the onion in a food processor until diced then add the garlic. Pulse again until finely chopped but not a paste. Transfer to a large bowl and set aside. Now process the parsley and mint until finely chopped and add this to the bowl too.
2. Combine ingredients: Add the rest of the ingredients (except for the olive oil and all-purpose flour) to the bowl and stir with a spatula or your hands to incorporate fully. Be careful not to overmix, as this may result in dense meatballs.
3. Assemble the meatballs: Form 2-inch balls and place them on a large plate. Gently roll the balls in flour, dusting off any excess flour. Set them aside.
4. Cook the meatballs: Heat a large skillet over medium heat with olive oil. Add the meatballs in batches so that they don’t touch and fry them for 8-10 minutes, turning them every 2-3 minutes. Remove the cooked meatballs and allow them to rest for 5 minutes.
5. Serve: Serve your Greek meatballs with warm pita bread, salad, Tzatziki sauce, fresh lemon juice, and freshly minced parsley, if desired.
How to Bake Greek Meatballs
Absolutely! Prepare the meatballs as outlined above; however, skip rolling the meatballs in flour. Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. Transfer the prepared and rolled meatballs to the prepared baking sheet with space between each meatball. Bake for 15-20 minutes, flipping them halfway through to ensure an even cook and golden finish. Beef meatballs should be cooked to an internal temperature of 160 degrees F.
How to Serve Greek Meatballs
Greek Meatballs can be served as a party appetizer with Tzatziki sauce and Tahini sauce or as part of a mezze platter alongside hummus, baba ganoush, Muhammara, Israeli salad, and pita bread.
Pack them into wraps or pita bread with sliced tomato, shredded lettuce, tzatziki, and creamy dressing like this Lemon Tahini Dressing. You can also enjoy them with a Greek salad and Greek potatoes for a satisfying weeknight dinner.
Storage and Freezing
Leftover Greek meatballs can be stored in an airtight container in the fridge for up to 4 days. Reheat leftovers in the oven at 375 degrees F for 5-10 minutes or in an air fryer at 350 degrees F for 3-4 minutes.
To freeze, allow them to cool completely, then transfer them to an airtight container or a Ziploc bag. The meatballs will last for up to 3 months in the freezer. Thaw overnight in the fridge and reheat in the oven or the air fryer as directed above.
Greek Meatballs Recipe
Ingredients
- 1 small red onion, peeled and roughly chopped
- 3 cloves garlic
- ½ bunch fresh parsley, with the thick stems removed
- 8 large mint leaves
- 1 pound ground beef, 90/10%
- ½ cup panko breadcrumbs
- 1 large egg
- 2 tablespoon whole milk
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon crushed red pepper
- 2 tablespoon olive oil, or canola oil, plus more if needed
- ½ cup all-purpose flour
Instructions
- Pulse the onion in a food processor until diced then add the garlic and pulse again until finely minced. Be careful not to over-process. Transfer to a large bowl and set aside.
- Add the parsley and mint to the food processor and pulse until finely chopped then add them to the bowl as well.
- Add the beef, breadcrumbs, egg, milk, coriander, salt, oregano, cumin, chili flakes, and pepper and stir with a spatula or your hands to thoroughly combine.
- Form 2-inch balls from the meat mixture and place them on a large plate. Repeat until all of the meat mixture has been used.
- Place the all-purpose flour in a small shallow bowl. Roll the balls in the flour, dusting off any excess.
- Heat the oil in a large skillet over medium heat. Add the meatballs, and fry for 8-10 minutes, turning them every 2-3 minutes. (Depending on the size of your pan, you may need to do this in 2-3 batches)
- Once the meatballs are browned and crisp and have an internal temperature of 160℉, remove them from the skillet to a plate lined with paper towels. Let them rest for 5 minutes before serving.
Notes
- Keep leftover meatballs stored in an airtight container in the refrigerator for up to 4 days. Cool completely before freezing. Transfer to an airtight container and transfer to the freezer for up to 3 months.
- These meatballs can also be made with ground lamb, ground pork, or ground turkey.
- To prevent the meat mixture from sticking to your hands when rolling into balls, wet your palms and fingertips with a bit of water. Repeat as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Followed the recipe exactly .. maybe a little more meat because it came pre packed . I have paired meatballs with a premade Tzatziki yogurt dip and I know this will become a family favorite . It is not quick to make, but itโs worth the time .
Thank you from saving us from another salmon dinner.