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Greek Meatballs

  • Prep Time: 20 Min
  • Cook Time: 30-35 Min
  • Servings: 6
  • Recipe Views: 902 Views

This is the perfect meat-based dish for dinner, but you can make extra for weekday lunches. They also freeze well, so make a big batch to have for easy dinners. You combine the flavors of ground beef and lamb to get an extremely moist and flavorful meatball. They can be eaten by themselves, or you can combine these Greek meatballs with a simple pasta for a fulfilling dinner.

Very minimal preparation is needed for Greek meatballs. You can add a few of the ingredients to your weekly shopping list to prepare for them later in the week, but a lot of the spices and additional ingredients are items that you probably already have in your pantry or refrigerator. This is even a fun food that kids can learn how to make right along with you.

Ingredients

Directions

Combine all ingredients so they are thoroughly mixed.

Step 1

Combine the ground lamp and the ground beef so they are thoroughly mixed. Once the meat mixture has been thoroughly combined, add breadcrumbs, eggs, Feta cheese, red onion, crushed garlic cloves, oregano, rosemary, parsley, salt, and pepper. Once the ingredients are thoroughly mixed you will want to form small balls that are about 2 to 3 inches in diameter. Place them on a baking sheet, baking them in the oven for 20 to 30 minutes, or until they are brown and cooked through. Preparing and adding the rest of the ingredients after missing the ground beef and lamb. Breadcrumbs: Add 1 cup of breadcrumbs to the meat mixture, mixing until combined. Eggs: Crack 2 eggs into the mixture. You can wait to mix these in until all the ingredients have been added. Feta cheese: Sprinkle ½ cup of feta cheese into the mixture. Red onion: Chop the red onion finely and add it to the main mixture. Garlic cloves: Peel two garlic cloves and crush them with a knife or with a garlic press. Oregano, rosemary, parsley, salt, and pepper: Measure 2 tsp of both the oregano and rosemary into the mixture. You will want to add ½ cup of either dried parsley or fresh parsley. Two teaspoons of salt and pepper should also be added before mixing all the ingredients together.

Serving Suggestions

Serve while hot out of the oven, you can top them with a scoop of tzatiki or crumbled feta.

I have been a chef for over 16 years. I cook in New York, NY where chefs need to be 100% on their game because the competitive nature and amazing cuisine in New York is off the charts. My specialty types of cuisine are Italian, German, Greek, Mexican, and Southern.

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