You’ll love this recipe if you like this Sausage Balls with Cream Cheese and Coconut Curry Thai Turkey Meatballs.
What sets these apart from a standard meatball is the combination of fresh herbs and spices — the mint and cilantro alongside the parsley add a freshness that dried herbs just can’t replicate, and the small amount of cinnamon gives the whole batch a warmth that’s hard to place but makes them taste distinctly different from anything Italian-style. The beef and pork blend keeps them tender without needing any extra technique, and the lemon juice balances the richness so they don’t feel heavy even when you eat a few.
The process is beginner-friendly — you mix everything together with your hands, shape into balls, and cook them in batches on the stovetop in about 10 minutes. The key is not to over-mix the meat, which can make them tough, and to make sure the pan is hot enough before the meatballs go in so they get a good sear. Since this batch makes close to 45 meatballs, they work just as well for a weeknight dinner as they do for meal prep — tuck them into wraps, serve them over rice, or set them out as an appetizer with dipping sauce.
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💛 Why you’ll love this recipe
- Ready in about 30 minutes from start to finish.
- Makes a big batch of about 45 meatballs, so there’s plenty for the week or the freezer.
- Uses everyday ingredients you can find at any grocery store.
- Freezes well, so you can make a full batch and pull from it whenever you need a quick protein.
- Works as a main, a meal prep protein, or an appetizer — flexible enough to use different ways all week.
➡️ Ingredients you’ll need
⏲ How to make this Greek meatballs recipe
👉 Easy ingredient swaps
- Ground pork: Use all beef if you prefer, though the texture will be slightly firmer. Ground turkey works too for a lighter option — just watch the cook time since it can dry out faster.
- Fresh herbs: If using dried herbs instead, use about one-third the amount since dried herbs are more concentrated. Fresh parsley makes the biggest difference here, so keep that one fresh if you can.
- Panko breadcrumbs: Regular breadcrumbs work, but start with ¾ cup instead of a full cup or the mixture may get too dry. You can always add a splash more milk to adjust.
- Milk: Any fat percentage works fine here — the amount used is small enough that it won’t significantly change the texture.
- Lemon juice: Bottled lemon juice works in a pinch, though fresh squeezed gives a brighter flavor.
✨ Variations
- Baked version: Spread the shaped meatballs on a greased baking sheet and bake at 400°F for 12 to 15 minutes until cooked through to 160°F. Great if you want to cook the whole batch at once without standing over the stove.
- Spiced version: Add a pinch of red pepper flakes or a small amount of harissa paste to the mixture for a gentle heat that works well with the warm spices.
- Lamb blend: Swap the pork for ground lamb for a more traditional Greek flavor — the lamb has a slightly richer taste that pairs well with the mint and oregano.
- Herb-forward: Increase the fresh parsley and mint by a tablespoon each for a greener, more herbaceous meatball that works especially well in wraps and salads.
- Cheese-stuffed: Press a small cube of feta into the center of each meatball before shaping — it melts slightly as they cook and adds a salty, tangy surprise in the middle.
〰️ How to serve
- Over rice or grains — Serve over steamed white rice, cilantro lime cauliflower rice, or Mexican cauliflower rice with fresh vegetables and a drizzle of tzatziki or hummus on the side.
- In wraps or pita — Tuck into flatbread or pita with sliced cucumber, tomato, red onion, and a generous spoonful of tzatziki. Serve with black bean and corn salsa on the side for something extra.
- As an appetizer — Serve on a platter with toothpicks, tzatziki, hummus, crumbled feta, and fresh herbs for dipping.
- For meal prep — Store cooked meatballs in the fridge and use throughout the week in grain bowls, salads, or alongside baked sliced zucchini or creamy dill cucumber onion salad for a quick plate.
💬 FAQs
Can I make these ahead of time?
Yes. Shape the meatballs and refrigerate them covered for up to 24 hours before cooking — this actually helps them hold their shape better when they hit the pan.
How long do leftovers keep?
Store cooked meatballs in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.
Do these freeze well?
Yes. Flash-freeze the cooked meatballs on a baking sheet for about 30 minutes first so they don’t stick together, then transfer to a freezer bag. They keep for 2 to 3 months. Thaw overnight in the fridge before reheating.
Why do you use both beef and pork?
The combination gives you the best texture — beef adds structure and flavor while the pork keeps them tender and moist. Using all beef works, but the meatballs will be slightly firmer.
What’s the best way to avoid tough meatballs?
Don’t over-mix the meat — once everything looks just combined, stop. Over-working the mixture breaks down the proteins and makes the meatballs dense and chewy. Mixing with your hands gives you the most control.
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Greek Meatballs
Ingredients
- 1 pound lean ground beef
- 1 pound ground pork
- 1 egg
- 3 tablespoons milk
- 1 tablespoon lemon juice, freshly squeezed
- 1 cup Panko bread crumbs
- ½ red onion, minced
- 4 garlic cloves, minced
- 3 tablespoons parsley, freshly chopped
- 2 tablespoons mint leaves, freshly chopped
- 2 tablespoons cilantro, freshly chopped
- 1 teaspoon dried dill
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons kosher salt
- ½ teaspoon coarse ground pepper
- 2 tablespoons olive oil
Instructions
- Prep the pan: Line a baking sheet with foil and lightly spray it with cooking spray. Set it aside so it's ready once the meatballs are shaped.
- Mix the meatball base: In a large bowl, add the lean ground beef, ground pork, egg, milk, lemon juice, red onion, garlic, parsley, mint leaves, cilantro, dried dill, ground cumin, dried oregano, ground cinnamon, kosher salt, and coarse ground pepper. Mix just until combined. Using your hands works best and helps avoid over-mixing.
- Adjust the texture: If the mixture feels too dry to roll, mix in another tablespoon of milk. If it's too sticky, add 2 tablespoons extra breadcrumbs.
- Shape the meatballs: Scoop the mixture into 2-tablespoon portions and roll into balls. Place them on the prepared baking sheet.
- Cook on the stovetop: Heat the olive oil in a large skillet over medium heat. Add half of the meatballs, cover, and cook for 4 to 5 minutes until golden on the bottom. Flip, cover again, and cook another 3 to 4 minutes, until the centers reach 160°F. Transfer to a paper towel–lined plate and repeat with the remaining meatballs, adding an extra tablespoon or two of oil if needed.
- Serve and enjoy: Serve hot with your favorite sides, sauces, and toppings.
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