These Greek meatballs are tender and moist with a golden crisp exterior and a bold and zesty flavor. You can pan-fry them, oven-bake them, or thread them onto skewers and grill them making them perfect for all-year-round dinners.
Serve these meatballs with crispy Greek-style roast potatoes, my garlic naan, or 30-minute naan. And if you prefer chicken then my Greek chicken meatballs will be exactly what you're looking for. And you can add this rice pilaf for the perfect healthy dinner.
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⭐️ Why this recipe works
- Versatile Meat Options: Whether you prefer pork, lamb, or beef, this recipe adapts to your taste while maintaining the authentic Greek flavors.
- Flexible Cooking Methods: Offers methods for pan frying, oven baking, and grilling, making it perfect for any season or occasion.
- Easy to Follow: With simple instructions and common ingredients, this recipe is accessible for cooks of all levels.
- Perfect for Any Meal: These meatballs can be a star appetizer, a main dish, or a wonderful addition to salads and wraps.
🧾 Ingredients overview
- Ground Pork, Lamb, or Beef: The base of the meatballs, each offering a unique flavor and texture.
- Breadcrumbs: Helps bind the meatballs and retain moisture.
- Egg: Acts as a binder, ensuring the meatballs hold their shape.
- Fresh Parsley: Adds freshness and a pop of color.
- Garlic and Onion: Provide a flavor base that's aromatic and savory.
- Dried Oregano and Cumin: Classic Greek seasonings that give the meatballs a distinctive taste.
- Salt and Pepper: Enhance the overall flavors of the meatballs.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Greek meatballs recipe step-by-step
Mixing Ingredients:
- In a large mixing bowl, combine 1 pound of your chosen ground meat (pork, lamb, or beef) with ½ cup of breadcrumbs, 1 beaten large egg, ¼ cup of finely chopped fresh parsley, 2 minced cloves of garlic, 1 finely grated small onion, 1 teaspoon of dried oregano, ½ teaspoon of cumin, and salt and pepper to taste.
- Tip: For the best flavor distribution, grate the onion directly over the bowl so that the juices fall into the mixture. This adds moisture and flavor to the meatballs.
Forming the Meatballs:
- Using clean hands or a cookie scoop, form the mixture into 1.5-inch balls. You should get about 15-20 meatballs.
- Tip: If the mixture sticks to your hands, lightly oil them with olive oil or water to make the rolling process smoother.
Choosing Your Cooking Method:
- Pan Frying:
- Heat a few tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Fry, turning occasionally, until evenly browned and cooked through, about 10-12 minutes.
- Tip: Don't move the meatballs around too much at the start. Let them form a crust before turning, which prevents sticking and ensures a good sear.
- Oven Baking:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the meatballs on the sheet, spaced evenly apart. Bake until they're cooked through and lightly browned, about 20-25 minutes.
- Tip: For an extra touch of flavor, lightly brush the meatballs with olive oil before baking. This helps them get a nice golden color.
📖 Substitutions and variations
- Meat: Swap pork for lamb for richer flavor, or beef for a firmer texture. You can also make these vegetarian by using a plant-based meat substitute.
- Herbs: Try mint instead of parsley for a different freshness.
- Spices: Adjust the cumin and oregano to taste, or add a pinch of cinnamon for warmth.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Don’t overmix: To keep the meatballs tender, mix just until the ingredients are combined.
- Even sizes: Use a cookie scoop for uniformly sized meatballs, ensuring even cooking.
- Resting time: Let the meatballs rest for a few minutes after cooking to redistribute the juices.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze on a baking sheet before transferring to a freezer bag for up to 3 months.
- Reheat: Warm in a 350°F oven or in a skillet until heated through. If frozen, thaw in the fridge overnight before reheating.
❓Recipe FAQ's
Yes, substitute breadcrumbs with a gluten-free alternative.
They should reach an internal temperature of 160°F for pork and beef, 165°F for lamb.
Yes, you can mix the ingredients and shape the meatballs up to a day ahead. Store covered in the refrigerator until ready to cook.
These are my favorite dishes to serve with these Greek meatballs:
Did you make this recipe? Please leave a star rating below, and be sure to tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
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The BEST Greek Meatballs
Ingredients
- 1 pound ground pork, alternative options: ground lamb or beef
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup finely chopped fresh parsley
- 2 cloves garlic, minced
- 1 small onion, finely grated
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- Salt and pepper to taste
- Olive oil, for frying or brushing
Instructions
Mixing the Ingredients:
- In a large bowl, combine the ground pork, breadcrumbs, egg, parsley, garlic, onion, oregano, cumin, salt, and pepper. Mix well until evenly distributed.
Forming the Meatballs:
- Shape the mixture into 1.5-inch balls. You should get around 15-20 meatballs.
Cooking Methods:
- Pan Frying: Heat a few tablespoons of olive oil in a large skillet over medium heat.
- Fry the meatballs in batches, turning occasionally, until browned and cooked through, about 10-12 minutes.
- Oven Baking: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place meatballs on the baking sheet and bake until cooked through, about 20-25 minutes.
- Grilling: Preheat the grill to medium-high heat. Thread meatballs onto skewers.
- Brush the meatballs lightly with olive oil. Grill, turning occasionally, until cooked through, about 8-10 minutes.
Notes
- Meat Choices: Pork provides a juicy texture, but lamb can add a richer flavor and beef a firmer texture. Experiment to find your preference.
- Mixing: Avoid overmixing, as it can make the meatballs tough. Mix just until the ingredients are combined.
- Size Consistency: Use a cookie scoop for even-sized meatballs. This ensures they cook at the same rate.
- Cooking to Perfection: Use a meat thermometer to ensure the meatballs reach the safe internal temperature—160°F for pork and beef and 165°F for lamb.
- Resting: Let the meatballs rest for a few minutes after cooking. This helps redistribute the juices, keeping them moist.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Grace says
YUM. I paired these with a light pasta salad + homemade tzatziki. Also added red onion & green pepper to the skewers to clear out my old produce. I used my air fryer’s grill setting on high. It worked perfectly, but I would do medium next time or take them out just a minute or so earlier just to keep them as juicy as possible. I had thawed some ground beef & didn’t know what to make with it. So glad I stumbled upon this recipe on Pinterest!
Debs says
Amazing, Grace! So happy you loved this recipe! And thank you so much for taking the time to leave a comment and a rating. It's so appreciated. 🙂
Aimee says
Debs, this bowl of meatballs looks so delicious and heartwarming. So perfect for fall. We've been on a meatballs kick in my family cause my daughter loves to help make them and so she asks if we're having them for dinner almost every night! Thanks for giving me another option to add into the rotation.