Greek Meatballs Recipe

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Why You’ll Love It

There are few things as comforting as a pan of warm, well-seasoned Greek meatballs sent to the table while everyone is still chatting about their day, this Greek Meatballs Recipe brings those cozy kitchen moments together with bright lemon and cool tzatziki so it feels both homey and a little celebratory, perfect for weeknight dinners or a relaxed weekend meal with friends.

Serves 4
Prep Time: 20 minutes |
Cook Time: 15 minutes |
Total Time: 35 minutes

Ingredients

• 1 lb ground lamb or ground beef
• 1/2 cup fresh breadcrumbs
• 1/4 cup finely grated onion (about half a small onion)
• 2 cloves garlic, minced
• 1 large egg, lightly beaten
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil for frying
• Lemon wedges for serving
• For quick tzatziki:
• 1/2 cup plain Greek yogurt
• 1/4 cup finely grated cucumber, squeezed dry
• 1 small clove garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• Pinch of salt and black pepper

Instructions

1. In a large bowl combine the ground meat, breadcrumbs, grated onion, garlic, egg, parsley, oregano, cumin, salt and pepper, mix gently until just combined, avoid overworking the meat.
2. Shape the mixture into 1 to 1 1/4 inch meatballs using slightly wet hands to prevent sticking, you should get about 18 to 20 meatballs.
3. Heat the olive oil in a large skillet over medium heat until shimmering, add the meatballs in a single layer without crowding and cook 3 to 4 minutes per side until evenly browned and cooked through, turning carefully.
4. While the meatballs cook, stir together the Greek yogurt, grated cucumber, garlic, lemon juice, olive oil and a pinch of salt and pepper in a small bowl, chill until ready to serve.
5. Transfer cooked meatballs to a plate lined with paper towel briefly to drain, then arrange on a serving plate with the bowl of tzatziki and lemon wedges, garnish with extra parsley if desired.
6. Squeeze lemon over the warm meatballs before serving for a bright finish.

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Tips & Tricks

• Keep your hands slightly wet when forming meatballs to prevent sticking and to get smooth compact shapes.
• Finely grate the onion and squeeze out excess moisture to avoid soggy meatballs and maintain proper binding.
• Brown the meatballs in batches to avoid overcrowding the pan which can steam rather than brown the exterior.
• Use a meat thermometer to check doneness when in doubt, aim for 160 F for mixed ground meats.
• Make the tzatziki a little ahead so the flavors marry, then give it a quick stir before serving.

Serving Ideas

• Serve on warm pita with sliced tomato and cucumber for an easy weeknight gyro plate.
• Plate with lemon roasted potatoes and a simple Greek salad for a fuller dinner.
• Offer as an appetizer at a party with toothpicks and extra tzatziki on the side.
• Add to a grain bowl with rice or farro, olives and a drizzle of olive oil for a lunchtime meal.
• Stack on skewers with roasted peppers for a casual barbecue serving.

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Frequently Asked Questions

Greek Meatballs Recipe

There are few things as comforting as a pan of warm, well-seasoned Greek meatballs sent to the table while everyone is still chatting about their day, this Greek Meatballs Recipe brings those cozy kitchen moments together with bright lemon and cool tzatziki so it feels both homey and a little celebratory, perfect for weeknight dinners or a relaxed weekend meal with friends.

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Yield:Serves 4

Total:35 mins

Prep:20 mins

Cook:15 mins

Category:Dinner

Cuisine:Greek

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Ingredients

• 1 lb ground lamb or ground beef
• 1/2 cup fresh breadcrumbs
• 1/4 cup finely grated onion (about half a small onion)
• 2 cloves garlic, minced
• 1 large egg, lightly beaten
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil for frying
• Lemon wedges for serving
• For quick tzatziki:
• 1/2 cup plain Greek yogurt
• 1/4 cup finely grated cucumber, squeezed dry
• 1 small clove garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• Pinch of salt and black pepper

Instructions

1. In a large bowl combine the ground meat, breadcrumbs, grated onion, garlic, egg, parsley, oregano, cumin, salt and pepper, mix gently until just combined, avoid overworking the meat.
2. Shape the mixture into 1 to 1 1/4 inch meatballs using slightly wet hands to prevent sticking, you should get about 18 to 20 meatballs.
3. Heat the olive oil in a large skillet over medium heat until shimmering, add the meatballs in a single layer without crowding and cook 3 to 4 minutes per side until evenly browned and cooked through, turning carefully.
4. While the meatballs cook, stir together the Greek yogurt, grated cucumber, garlic, lemon juice, olive oil and a pinch of salt and pepper in a small bowl, chill until ready to serve.
5. Transfer cooked meatballs to a plate lined with paper towel briefly to drain, then arrange on a serving plate with the bowl of tzatziki and lemon wedges, garnish with extra parsley if desired.
6. Squeeze lemon over the warm meatballs before serving for a bright finish.

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Nutrition Facts

Per serving

Calories

435 kcal

Fat

32 g

Total Carbs

12 g

Protein

28 g

Keywords

Greek Meatballs Recipe, keftedes, tzatziki

Author

Soumyadip

Conclusion

These Greek meatballs are the kind of recipe that sits comfortably in the rotation because they are straightforward, full of familiar flavors, and adaptable to what you have on hand, whether you need a quick family dinner, a simple party appetizer, or a make ahead option the balance of lemon parsley and creamy tzatziki keeps each bite bright and satisfying, so take a relaxed approach, trust the steps, and feel encouraged to tweak herbs or proteins until it feels like your version of home.