Greek Meatballs

These Greek Meatballs are made with a blend of ground beef and pork, fresh parsley, mint, and cilantro, plus warm spices like cumin, oregano, and a touch of cinnamon that give them a distinct Mediterranean flavor without being heavy. A little lemon juice goes in to keep everything bright and the panko holds the mixture together without making them dense. The recipe makes about 45 meatballs in about 30 minutes using simple, budget-friendly ingredients you can find at any grocery store, which makes it a great one to batch cook for the week.

Prep Time20

Cook Time10

Total Time30

Course: Main Dish

Cuisine: American

Keyword: Greek meatballs, meatballs

Servings: meatballs

Calories: 55kcal

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.

Notes

Mixing: Over-mixing the raw meat will make the meatballs tough. Use your hands to mix — disposable food gloves make this easier if you have them.

Baking Option: You can bake these instead of pan-frying. Bake at 400°F for 12–15 minutes or until the internal temperature reaches 160°F.

Refrigerator Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.

Freezer Storage: Flash freeze cooked meatballs on a baking sheet for 30 minutes, then transfer to a freezer bag. Freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Reheat in a 400°F oven for about 10 minutes or until heated through. Once thawed and reheated, eat within 3 to 4 days.

Nutrition