Greek meatballs

I’ve been making these Greek meatballs for as long as I can remember—the kitchen fills with a warm, sunny herb scent, like a stroll through a sunlit market in Santorini. They’re incredibly flavorful yet simple enough for weeknights, and they somehow taste like a hug on a plate. I still recall my aunt’s squeaky laughter when she slipped a lemon zest into the mix, the way the whole room brightened. Think of these as keftedes, but homey and forgiving—my kids ask for seconds the moment they smell oregano and garlic. This recipe is a little star in my cookbook: not too fussy, just honest flavors, a little lemony brightness, and plenty of love. If you’ve ever swapped pasta for a quick skillet of meatballs with a yogurt-garlic drizzle, you’ll feel right at home with these. Greek meatballs are my “lifesaver on busy nights” because they come together fast, bake in one sheet pan, and still feel special enough for a weekend dinner. Grab a glass of water or coffee and let’s get these swoon-worthy meatballs in front of your people.

What is Greek meatballs?

Greek meatballs are essentially tender, herb-forward wonders—keftedes, if you want to get fancy about it. They’re usually made with lamb or a lamb-beef mix, bound with breadcrumbs, onions, garlic, and lots of fresh herbs like parsley, mint, and oregano. The idea is simple: bright aromatics, a little lemon zest for lift, and a moist interior that stays juicy after baking. Sometimes they hide a tiny feta crumbles in the center for a salty surprise, other times they’re just sauced or served with a cool yogurt dip. Think of them as the Mediterranean answer to comfort food: familiar, hearty, and somehow lighter because everything’s so fresh-tasting. This is essentially home cooking with a Greek twist—an approachable way to bring bright sunshine to your dinner table without turning your kitchen into a ballroom of chaos.

How do I make Greek Meatballs?

Quick Overview

In a nutshell: you’ll mix breadcrumbs with spice, fold in a bright wet mixture of onion, garlic, egg, and herbs, then bind everything with the meat. If you’re feeling fancy, you’ll tuck a small feta cube inside each meatball for a cheesy surprise. Shape into round little orbs, place them on a parchment-lined sheet pan, and bake until just browned and cooked through. A quick brush of a lemon-olive oil glaze finishes things off, adding a glossy gleam and a citrusy finish that keeps them juicy. It’s quick, it’s flavorful, and it bakes in one pan—perfect for weeknights or casual dinners with friends.

Ingredients

For the Main Batter:

• 1 lb ground lamb or beef (or a 50/50 mix for extra juiciness)
• 1/2 cup breadcrumbs or panko, crushed to fine crumbs
• 1/4 cup finely grated onion
• 2 garlic cloves, minced
• 2 tbsp finely chopped fresh parsley
• 1 tbsp chopped fresh mint (or 1 tsp dried mint)
• 1 tsp dried oregano
• 1/2 tsp ground coriander (optional for warmth)
• 1 large egg
• 1/2 tsp fine salt, 1/4 tsp black pepper
• Zest of 1/2 lemon (optional for brightness)

For the Filling:

• 1/4 cup feta cheese, cut into small cubes or crumbles
• Optional: 1 tsp chopped olives or sun-dried tomatoes for extra punch

For the Glaze:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 small garlic clove, minced
• Pinch of oregano or dried thyme

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Heat your oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat so the meatballs don’t stick. If you’ve got a cool stoneware tray, that works, but parchment keeps cleanup breezy. I always start with a clean, dry sheet pan because nobody wants to scrub after a cozy dinner. If you’re using a rack, set it over the sheet pan so air can circulate for extra browning.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together breadcrumbs, oregano, salt, and pepper. This is the moment you build the flavor foundation, so don’t skip it. The breadcrumbs act like a tiny sponge for the juices, keeping the meatballs tender. If you’re using almond flour or gluten-free breadcrumbs, that works beautifully here—just keep the ratio about the same so the mixture binds well.

Step 3: Mix Wet Ingredients

In a separate large bowl, combine the grated onion, minced garlic, parsley, mint, lemon zest, and the egg. I like to let the onion sit with a pinch of salt for a few minutes to draw out moisture, then pat it dry so you don’t end up with soggy meatballs. The lemon zest is a game-changer, brightening every bite without overpowering the meat.

Step 4: Combine

Pour the wet mixture into the dry ingredients and mix gently with your hands or a fork until just combined. You want cohesion without overworking the meat; overmixing makes the texture dense. If you’re noticing it’s a touch dry, splash in a teaspoon or two of milk or water, one teaspoon at a time, until the mix holds its shape when rolled.

Step 5: Prepare Filling

If you’re adding feta filling, flatten a small portion of the meat, drop a feta cube in the center, and wrap the meat around it, sealing all sides. You want a pocket of feta but not an exposed cheese edge that will leak out. If you prefer no cheese, you can skip this step and keep the meat plain or add a little extra herb mix for extra fragrance. The olives or sun-dried tomatoes are a fun alternative if you want a briny pop without cheese.

Step 6: Layer & Swirl

Roll the meat into about 1.5-inch balls. If you want a marbled or swirl effect, you can gently press a few finely chopped herbs into the surface as you roll. There’s something so satisfying about a little green speck peeking out in a bite. Place the meatballs spaced apart on the prepared sheet pan. They don’t need to touch—give them room to brown nicely.

Step 7: Bake

Bake for 18–22 minutes, turning once halfway, until the outside is nicely browned and the internal temperature reaches 165°F (74°C). If you want extra crust, switch to broil for the last 1–2 minutes, watching closely to avoid scorching. The edges should be a rich amber, and the insides tender and moist. If you’re cooking for a crowd, you can double the batch and use two sheet pans; they’ll still bake evenly if you rotate the pans once.

Step 8: Cool & Glaze

Remove the pan from the oven and let the meatballs rest for 5 minutes. Whisk together olive oil, lemon juice, garlic, and oregano for a quick glaze. Brush or drizzle over the meatballs while they’re warm so the glaze adheres and adds a glossy finish. The glaze adds brightness without making the meatballs heavy, and it makes a nice, cohesive coating that clings to every bite. If you’re not glazing them right away, you can skip this step and serve with a cool yogurt-dill dip instead.

Step 9: Slice & Serve

Greek meatballs are best served warm. If you want to plate them individually, slide each meatball onto a small platter, drizzle with a little glaze, and scatter extra chopped parsley. They’re perfect with pita wedges, a cucumber-teta tzatziki, and a bright couscous or tomato-salad base. For a lighter option, spoon them over a lemony quinoa with cucumber ribbons. My favorite way is to pile them into a shallow bowl with a generous scoop of tzatziki and a lemon wedge on the side. The scent in the room alone is reason enough to start a party at your table.

What to Serve It With

Greek meatballs are incredibly versatile, so they pair with everything from casual weeknight sides to festive spreads. Here are a few ideas that feel like a little celebration without the fuss:

For Breakfast: Warmed pita with tzatziki, a quick cucumber-teta salad, and a couple of meatballs tucked into a quick, savory breakfast pita. It sounds luxurious, but it’s a fast fix when you’re trying to get out the door. A side of lemony yogurt can balance the savoriness beautifully.

For Brunch: Create a Greek-inspired meatball board with olives, feta, greens, and a drizzle of honey on almonds. A light, sparkling beverage or a lemon-water with sprigs of mint makes it feel brunchy without trying too hard. The meatballs double as a protein-forward partner to lighter salads and grain bowls.

As Dessert: Not a typical pairing, but you can transform the glaze into a sweet-tinish glaze by a tiny tweak: swap garlic and oregano for orange zest and a touch of honey in the glaze. It creates a unique, savory-sweet bite that’s surprising and fun when balanced with a yogurt-based citrus dip. It’s a playful way to close a Mediterranean-inspired meal.

For Cozy Snacks: Keep a batch in the fridge for quick lunches or snacks. Reheat gently in a pan with a splash of olive oil or pop under a broiler for a minute to re-crisp. Pair with a simple cucumber-dill yogurt and a small stack of warm pita triangles. This is one of those recipes that makes life feel organized and comforting at the same time.

These pairings have become family traditions for me—the kids dipping meatballs into tzatziki while I slice lemon wedges and the adults tasting the glaze with a glass of cold white wine. It’s a simple ritual that makes ordinary evenings feel special, and it’s all centered around these bright, forgiving Greek meatballs.

Top Tips for Perfecting Your Greek Meatballs

Here are the little refinements I’ve learned after making these dozens of times. They’re small tweaks, but they make a big difference in texture, moisture, and flavor.

Meat Balance: If you’re using beef, consider a 70/30 or 80/20 ratio for juiciness. Lamb adds a distinct, beloved flavor, but if it’s too strong for your crowd, mix in a bit of pork or beef to mellow it. A touch of veal works beautifully too. If you’re skipping fat, you’ll want to be careful with baking time to keep them from drying out.

Binding & Texture: Breadcrumbs are your best friend here. Soak them briefly in a splash of milk or water to plump them up. This keeps the meatballs tender rather than dense. If you’re gluten-free, use gluten-free breadcrumbs or crushed oats blended with a spoon of olive oil for similar moisture retention.

Filling Variations: A feta-centered filling is classic, but olives, sun-dried tomatoes, or a tiny cube of roasted pepper can offer a delightful surprise. If you’re adding cheese, cap it at one per meatball so it doesn’t leak out. If you skip the filling, you can still fold in extra herbs for more brightness.

Swirl & Pattern: For a more rustic look, you can simply press minced herbs onto the surface of the meatballs before baking. If you want a marbled appearance, mix a tablespoon of finely chopped spinach or parsley into the meat and tuck a small cheese cube inside—your eye and palate will thank you for the color and aroma.

Ingredient Swaps: Crumbled feta-free option is to use a spoon of crumbled mozzarella inside or a tiny dab of yogurt in the glaze for tang. For breadcrumbs, stale bread blitzed to crumbs works beautifully. If you need to cut sugar in the glaze, skip honey entirely and rely on olive oil and lemon to bring brightness.

Baking Tips: High heat helps brown the meat exterior while keeping the inside moist. If your oven runs hot or your pans aren’t well insulated, check at the 15-minute mark. You’re aiming for a deep golden crust and an internal temp around 165°F (74°C). If your meat mixture seems too loose, chill it for 15–20 minutes before shaping to help with handling.

Glaze Variations: The glaze is optional but lovely. You can switch to a yogurt-lemon-garlic drizzle for a tangy, creamy finish, or keep it extra light with a simple lemon-olive oil brush. If you like heat, add a pinch of red pepper flakes to the glaze for a gentle kick.

From my kitchen to yours, the small choices—how finely you chop the herbs, whether you salt the onions first, whether you brush the glaze on hot or once cooled—shape the final bite. I’ve learned to trust the process, taste as I go, and let the kitchen do its own magic. This is one of those recipes you’ll tweak to fit your family’s tastes, and that’s the beauty of it.

Storing and Reheating Tips

Your Greek meatballs store beautifully, and they reheat without losing their charm. Here’s how I keep them at their best.

Room Temperature: They’re best when enjoyed fresh, but you can keep leftovers covered at room temperature for up to 2 hours. After that, you’ll want to refrigerate or freeze for safety and quality.

Refrigerator Storage: Store in an airtight container for up to 3–4 days. If you’ve glazed them, keep the glaze separate until you’re ready to serve to prevent sogginess. I often keep the glaze in a separate little jar so folks can add as much or as little as they prefer.

Freezer Instructions: Freeze baked meatballs on a lined tray, then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight and reheat in a 350°F (175°C) oven for about 10–12 minutes, or until warmed through. If you’re freezing unbaked meatballs, you can shape them and freeze on a tray, then bake straight from frozen, adding a few extra minutes to the bake time.

Glaze Timing Advice: If you’re freezing, I like to glaze fresh when reheating rather than freezing with glaze mixed in. A fresh glaze still clings nicely and avoids the risk of becoming gummy on freezing. If you do glaze before freezing, re-glaze after reheating to refresh the shine and brightness.

These storage tips have saved many weeknights for me. It’s so nice to pull a tray of perfectly browned meatballs from the fridge, heat them gently, and have dinner ready in minutes with minimal fuss. They’re a reliable, comforting option that still feels special when you need a quick, delicious fix.

Frequently Asked Questions

Final Thoughts

These Greek meatballs have a way of turning an ordinary dinner into something a bit more celebratory. They’re approachable, deeply flavorful, and forgiving, which is exactly what I want in a weeknight dish. The herbs wake up the palate, the feta sting (if you choose to add it) offers a playful surprise, and the lemon glaze ties everything together with a bright kiss. They’re equally happy alongside a simple green salad and warm pita or tucked into a cozy bowl with couscous and cucumber ribbons. If you try this, I’d love to hear how you customized it—did you skip the feta, or did your family fall hard for the minty notes? Leave a comment, rate the recipe, and tell me about your own tweaks. Happy baking, friends, and may your kitchen be forever filled with sunshine and good smells!

Greek Meatballs

Juicy Greek Meatballs beautifully flavoured with red onion, fresh parsley, a touch of mint and hint of dried oregano. Serve with pita bread and tzatiki!

Prep : 10 Total : 25 minutes

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Ingredients

  

1x2x3x

Meatballs

• 1 medium red onion, grated
• 500 g beef mince (ground beef) or lamb!
• 200 g pork mince (ground pork) or more beef
• 2 cloves garlic, minced
• 60 g panko breadcrumbs or use normal
• 1 egg
• 0.25 cup fresh parsley, finely chopped
• 6 leaves mint leaves, finely chopped spearmint if you can, it's authentic
• 0.5 tsp dried oregano
• 1 tbsp extra virgin olive oil
• 0.75 tsp salt
• Black pepper to taste

For Cooking

• 0.5 cup flour (any white)
• 3 tbsp olive oil

Garnish (Optional)

• Finely chopped parsley

For Serving

• Tzatziki or Greek yoghurt

Instructions

 

Preparation Steps

• Grate the onion straight into a large bowl, then add remaining Meatball ingredients. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
• Optional: Refrigerate for 1 hour - makes them easier to roll + retains round shape when cooking.
• Measure out heaped tablespoons and dollop onto a work surface - should make around 32 - 35. Then roll into balls.
• Heat most of the oil in a large skillet over medium high heat (medium if you have a strong gas stove). Use enough oil to cover the surface of the skillet.
• Cook in 2 to 3 batches: Dredge meatballs lightly in flour, shaking off excess, then place in the skillet. Roll them around and cook for 5 - 6 minutes, until nicely browned all over. Remove onto plate, cover to keep warm and repeat with remaining meatballs.
• BAKING: Alternatively, spray generously with oil (preferably olive oil) then bake at 180C/350F for 20 minutes or until browned. The pan frying method is the traditional way and the meatballs are slightly juicier.
• Serve as a starter as part of a mezze platter with pita bread and tzatziki, or make dinner plates by adding a salad like a Greek Salad!

Notes

These meatballs are versatile and can be served as an appetizer or as part of a main meal.