Authentic Greek-style meatballs
Bring the flavours of the Mediterranean to your table with Authentic Greek-style meatballs, a simple yet unforgettable recipe that’s perfect for summer evenings and lively gatherings. These Authentic Authentic Greek-style meatballs combine tender minced meat with fresh mint, oregano, and a hint of chili flakes, making them a versatile addition to any menu. Whether you’re assembling a traditional mezze platter or stuffing warm pita pockets for a satisfying main course, these Authentic Greek-style meatballs deliver bright, herb-infused taste in every bite.With just a handful of pantry staples—lean meat, aromatic spices, and pantry-ready breadcrumbs—this easy recipe comes together in under 30 minutes. Fry them until golden brown, then pair with cool tzatziki (check my recipe), ripe tomatoes, and crisp cucumbers for a classic mezze spread. Or slide them into pita breads with a drizzle of olive oil and a sprinkle of crumbled feta for a quick, crowd-pleasing meal.Perfect for lazy summer nights or casual dinner parties, these meatballs invite laughter and conversation around the table. Dive into the spirit of Greece without leaving home: share, savour, and create lasting memories over tender, flavourful bites.
Equipment
- food processor
Ingredients
- 30 g bread crumbs
- 40 ml milk
- 1 large yellow onion, chopped
- 1 garlic clove, minced
- 500 g lean beef mince or 1/2 beef and 1/2 pork mince
- 2 tsp salt
- 1/4 tsp black pepper
- 10 g fresh mint, chopped (or parsley)
- 1 tsp dried oregano
- 1/4 tsp chili flakes
- 2 Tbsp canola oil for frying
- homemade tzatziki (check my recipe) for serving
Instructions
- Soak Breadcrumbs in Milk:Combine the fresh breadcrumbs and milk in a small bowl. Stir until the crumbs are fully moistened, then set aside to absorb.
- Finely Chop Onion & Garlic:Place 1 large onion and the garlic clove into a food processor. Pulse until very fine.
- Blend Breadcrumbs with Aromatics:Add the soaked breadcrumbs into the processor with your minced onion and garlic. Pulse briefly just to incorporate.
- Add Meat & Seasonings:Into the bowl of aromatics add 500 g minced beef (or half and half), 2 tsp salt, ½ tsp black pepper, 2 Tbsp chopped fresh mint (or parsley), 1 tsp dried oregano and 1/4 tsp chili flakes. Pulse again until the mixture just comes together—don’t over-process.
- Preheat Pan & Oil:Heat 1 Tbsp canola oil in a large frying pan over medium heat until shimmering.
- Shape Meatballs:Using damp hands, form 3 cm meatballs, pressing lightly so they hold together. I use my small ice cream scoop for this.
- Pan-Fry Meatballs:Working in batches, place meatballs in the hot pan. Fry on one side for 3–4 minutes, then turn and cook until just done (another 3–4 minutes).
- Keep Warm or Serve:Transfer cooked meatballs to a 100 °C preheated oven to stay warm, or let cool to room temperature.
- Serving Suggestions for Mediterranean Meatballs:Starter: Arrange on a mezze platter with olives, feta, grilled veggies and flatbread (check my recipe)Main: Stuff into warm pita breads with homemade tzatziki (check my recipe) and fried halloumi.Enjoy these flavourful, mint-and-oregano–infused meatballs any way you like!