Greek Meatballs Recipe
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.
Servings: 20 meatballs
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
Calories: 96kcal | Carbohydrates: 5g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 149mg | Potassium: 98mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 171IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg
