Greek Meatballs with Tzatziki Recipe
Introduction
These Greek meatballs are bursting with fresh herbs and spices, offering a delicious twist on a classic favorite. Perfect as a starter or a main dish, they pair wonderfully with tzatziki and pita bread for a true Mediterranean experience.
Ingredients
- 1 red onion, grated
- 500g / 1 lb beef mince (ground beef) or lamb
- 200g / 6.5oz pork mince (ground pork) or additional beef
- 2 garlic cloves, minced
- 1 cup / 60g panko breadcrumbs (or regular breadcrumbs)
- 1 egg
- 1/4 cup fresh parsley, finely chopped
- 6 large mint leaves, finely chopped (spearmint preferred)
- 1/2 tsp dried oregano
- 1 tbsp extra virgin olive oil
- 3/4 tsp salt
- Black pepper, to taste
- 1/2 cup flour (any white flour)
- 3 tbsp olive oil (for cooking)
- Finely chopped parsley (optional, for garnish)
- Tzatziki or Greek yoghurt, for serving
Instructions
- Step 1: Grate the red onion straight into a large bowl. Add the beef and pork mince, minced garlic, panko breadcrumbs, egg, chopped parsley, mint leaves, dried oregano, olive oil, salt, and pepper. Use your hands to mix everything thoroughly for a few minutes until the mixture is smooth and well combined.
- Step 2: Optional: Refrigerate the mixture for 1 hour to make rolling easier and help the meatballs keep their shape when cooking.
- Step 3: Measure heaped tablespoons of the mixture onto a work surface to make around 32 to 35 portions. Roll each portion into a ball with your hands.
- Step 4: Heat most of the olive oil in a large skillet over medium-high heat (medium heat if you have a strong gas stove), using enough oil to cover the pan’s surface.
- Step 5: Work in 2 to 3 batches. Lightly dredge the meatballs in flour, shaking off the excess. Place them in the skillet and roll them around, cooking for 5 to 6 minutes until evenly browned on all sides. Remove the cooked meatballs and cover to keep warm. Repeat with the remaining meatballs.
- Step 6: Alternatively, you can bake the meatballs. Spray them generously with olive oil and bake at 180°C / 350°F for 20 minutes or until browned. Pan frying is traditional and yields slightly juicier meatballs.
- Step 7: Serve the meatballs as a starter with pita bread and tzatziki, or create a full meal by adding a fresh Greek salad on the side.
Tips & Variations
- For a more authentic flavor, use spearmint leaves instead of regular mint.
- If you prefer, substitute lamb mince for the beef for a richer taste.
- Make sure not to overcrowd the skillet when frying to ensure even browning.
- Leftover meatballs can be added to sandwiches or pasta dishes for a quick meal.
Storage
Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to keep them moist. You can also freeze raw meatballs on a tray, then transfer to a freezer bag for up to 3 months; cook from frozen, adding a few extra minutes to the cooking time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these meatballs ahead of time?
Yes, you can prepare the meatball mixture and refrigerate it for up to 24 hours before cooking. This helps the flavors meld and makes rolling easier.
What can I serve with Greek meatballs?
They go perfectly with tzatziki, pita bread, a fresh Greek salad, or even roasted vegetables for a well-rounded meal.
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Greek Meatballs with Tzatziki Recipe
- Total Time: 30 minutes (with optional chilling: 1 hour 30 minutes)
- Yield: 32–35 meatballs 1x
Description
These Greek Meatballs combine beef and pork with fresh herbs like parsley and mint for an authentic Mediterranean flavor. Grated onion and garlic add depth, while panko breadcrumbs and an egg bind the mixture. You can pan-fry them for a juicy finish or bake for a healthier alternative. Serve with tzatziki or Greek yogurt as a delicious starter or a satisfying main dish paired with Greek salad and pita bread.
Ingredients
Meatball Mixture
- 1 red onion, grated
- 500g / 1 lb beef mince (ground beef) (or lamb!)
- 200g / 6.5oz pork mince (ground pork) (or more beef)
- 2 garlic cloves, minced
- 1 cup / 60g panko breadcrumbs (or use normal breadcrumbs)
- 1 egg
- 1/4 cup fresh parsley, finely chopped
- 6 large mint leaves, finely chopped (preferably spearmint)
- 1/2 tsp dried oregano
- 1 tbsp extra virgin olive oil
- 3/4 tsp salt
- Black pepper, to taste
For Cooking
- 1/2 cup flour (any white)
- 3 tbsp olive oil
For Serving
- Finely chopped parsley (optional, for garnish)
- Tzatziki or Greek yogurt
Instructions
- Mix Ingredients: Grate the red onion directly into a large mixing bowl, then add the beef mince, pork mince, minced garlic, panko breadcrumbs, egg, chopped parsley, chopped mint leaves, dried oregano, extra virgin olive oil, salt, and black pepper. Use your hands to mix all the ingredients thoroughly for a few minutes until the mixture is smooth and well combined.
- Optional Chill: Refrigerate the mixture for 1 hour to make it easier to roll the meatballs and help them retain their shape during cooking.
- Shape Meatballs: Using heaped tablespoons, scoop out portions and place them on your work surface. Roll each portion into a ball, aiming to make about 32 to 35 meatballs.
- Prepare to Cook: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat (medium heat if using a strong gas stove) until the oil covers the skillet surface.
- Cook Meatballs in Batches: Lightly dredge each meatball in flour, shaking off any excess, then add to the hot skillet. Roll the meatballs around as they cook to ensure even browning, cooking each batch for 5-6 minutes or until they are nicely browned all over. Remove and place the cooked meatballs on a plate, covering them to keep warm. Repeat with remaining meatballs.
- Baking Alternative: For a healthier option, spray the meatballs generously with olive oil and bake them at 180°C (350°F) for about 20 minutes, or until browned. While pan-frying yields juicier meatballs, baking is a convenient and oil-light choice.
- Serve: Present the meatballs as a starter on a mezze platter with pita bread and tzatziki, or serve as a main dish alongside a fresh Greek salad. Garnish with finely chopped parsley if desired.
Notes
- Refrigerating the meatball mixture before shaping helps maintain the balls’ shape during cooking.
- Panko breadcrumbs create a lighter texture, but regular breadcrumbs can be substituted if unavailable.
- Spearmint leaves provide a more authentic flavor, but other types of mint can be used in a pinch.
- Pan-frying is traditional and results in juicier meatballs, while baking is a healthier alternative.
- Serve with tzatziki or Greek yogurt to complement the savory flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (pan-frying) or 20 minutes (baking)
- Category: Appetizer
- Method: Frying
- Cuisine: Greek
Keywords: Greek meatballs, beef and pork meatballs, Mediterranean recipes, tzatziki, mezze platter, traditional Greek food, pan-fried meatballs, baked meatballs
