Delish Greek Meatballs Made Easy

Let’s call these what they are: weeknight Greek meatballs that taste like you put on a linen apron and visited a seaside taverna, but actually you just grabbed ground meat, a lemon, and the good dried oregano. They’re juicy, herby, a little garlicky, and they do that magic thing where dinner suddenly feels kind of special with almost zero ceremony. I serve them with a swipe of cool tzatziki, a tumble of cucumbers and tomatoes, and pita to scoop everything up like a very enthusiastic raccoon.

The first time I made these, my husband did the slow-bite-close-eyes thing and then immediately asked if there were “extras,” which, yes, felt like a tiny medal. Now the kids call them “Greek balls” (we’re working on it) and we’ll pack leftovers in their lunchboxes with little triangles of pita and a lemon wedge they ignore every single time. I’ve made them on chaotic Tuesdays, on cozy Sundays, even for friends when I didn’t have it in me to fuss—always a win, even when I forget the mint and have to pretend it’s on purpose.

Kitchen Talk

I’ve tried these with straight beef, a beef-lamb mix, and turkey when I was pretending to be virtuous. The beef-lamb combo is my favorite for that classic, slightly gamey, very “Greek taverna” vibe. Turkey works too—just don’t overcook or they’ll sulk.

Breadcrumbs + a splash of milk keeps them tender. One time I skipped the soak because I was impatient, and… hello bouncy meat golf balls. Still edible, just not romance material.

Grating onion right into the bowl is messy and weirdly satisfying. You get onion juice in there, which is the secret hydration station. Also: mint is dreamy, but if all you have is parsley, you’re still in the club.

If you pan-sear, let them chill in the fridge for a bit before cooking—firmer balls, easier browning. If I’m baking on a sheet pan, I’ll brush the tops with olive oil and pretend I’m on TV. Air fryer? Fast and surprisingly juicy. I learned the hard way that crowded pans steam instead of brown. Give them room like teenagers at a school dance.

Shopping Tips

– Ground meat: A mix of beef and lamb gives authentic flavor. All beef or all turkey works fine if that’s what you have.
– Breadcrumbs: Plain breadcrumbs keep the texture light. Panko makes them a little crispier.
– Herbs: Fresh parsley, mint, and oregano bring the Greek vibe. Dried oregano is a pantry-friendly swap.
– Cheese: Crumbled feta adds salty tang. Skip it if you want dairy-free, but it makes a difference.
– Spices: Garlic, onion, and a pinch of cinnamon or nutmeg give depth.
– Budget swaps: Use dried herbs instead of fresh, or skip the feta and serve with a yogurt dip for a similar tangy bite.

Prep Ahead Ideas

– Mix the meatball base and scoop into balls the night before; stash on a parchment-lined tray, covered.
– Tzatziki gets better after a nap in the fridge—mix it earlier in the day so the garlic mellows.
– Chop cucumbers, tomatoes, and red onion ahead. Keep lemon wedges ready in a little jar so you feel like the most put-together person alive.
– Weeknight plan: roll in the morning, cook in the evening. If baking, pre-line the sheet pan and leave it on the counter so you can just plop and go.

Time-Saving Tricks

– Bake on a preheated sheet pan so they sear on contact—no flipping, no splatter.
– Use a cookie scoop for even meatballs and even cooking.
– Air fryer at a medium-high temp for the fastest, juiciest batch.
– Don’t rush resting: give them a couple minutes after cooking so the juices settle (worth it).

Common Mistakes

– Overmixing the meat: makes them tough. Fold just until combined; resist the urge to knead.
– Skipping moisture: no soaked breadcrumbs or grated onion = dry or bouncy balls. Add something juicy.
– Crowding the pan: they steam and refuse to brown. Cook in batches or bake.
– Burnt garlic in the pan: it turns bitter and tattles on you. Add minced garlic to the meat mix, not straight to hot oil.
– Too salty feta: if you fold feta into the mix, taste the raw mixture isn’t an option, so go lighter on salt and adjust with a squeeze of lemon at the end.

What to Serve It With

– Warm pita or naan, tzatziki, and a quick Greek salad (tomato, cucumber, red onion, olives, oregano, lemon, olive oil).
– Lemon rice or herby couscous.
– Roasted potatoes with oregano and lemon.
– Charred green beans with garlic and a splash of red wine vinegar.

✔Tips & Mistakes

– Salt earlier, not later—season the mix, then let it sit 10–15 minutes if you can.
– Medium heat is your friend; high heat burns before the insides cook.
– Use a damp hand or a quick oil wipe on your palms to roll tidy balls.
– If they’re looking pale, finish under the broiler for a minute.
– Forgot herbs? Lemon zest saves the day.

✔Storage Tips

Fridge: pop leftovers into a lidded container for 4 days. They’re weirdly excellent cold with a fork straight from the container—no judgment.
Freezer: freeze on a tray, then bag for up to 3 months. Reheat in the oven or air fryer so they re-crisp.
Breakfast move: meatballs + scrambled eggs + hot sauce. Chaotic, perfect.

✔Variations and Substitutions

– Meat: beef + lamb = classic; all beef = great; turkey/chicken = lighter but watch doneness.
– Breadcrumbs: panko, fresh breadcrumbs, or gluten-free crumbs. No crumbs? Crushed crackers or oats in a pinch.
– Dairy: skip feta in the mix if you’re dairy-free; use a dairy-free yogurt for tzatziki.
– Herbs: mint + parsley is bright; dill leans tzatziki-ish; oregano is non-negotiable for that Greek note.
– Zing: extra lemon zest or a pinch of chili flakes if you like heat.
– Cooking method: bake for easy, air-fry for speed, pan-sear for superior browning (with a little mess).

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Frequently Asked Questions

Delish Greek Meatballs Made Easy

Juicy Greek-style meatballs (keftedes) flavored with fresh herbs, lemon zest, and warm spices. Baked for an easy weeknight dinner and perfect with tzatziki, pita, or a crisp salad.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.75 lb ground beef 80 to 85% lean
• ▢ 0.5 lb ground lamb
• ▢ 0.5 cup plain breadcrumbs
• ▢ 0.25 cup milk
• ▢ 1 egg large
• ▢ 0.5 cup yellow onion finely grated
• ▢ 3 clove garlic finely minced
• ▢ 0.25 cup fresh parsley chopped
• ▢ 0.125 cup fresh mint chopped
• ▢ 1 tsp dried oregano
• ▢ 1 tsp ground cumin
• ▢ 1 tsp lemon zest finely grated
• ▢ 1.25 tsp kosher salt
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 0.5 cup feta cheese crumbled, optional
• ▢ 2 tbsp olive oil for brushing or pan-frying

Instructions

Preparation Steps

• Preheat oven to 425°F. Line a rimmed baking sheet with parchment or lightly oil it.
• In a small bowl, stir breadcrumbs and milk together and let soak for 5 minutes.
• In a large bowl, combine ground beef, ground lamb, grated onion, garlic, parsley, mint, oregano, cumin, lemon zest, salt, pepper, and egg.
• Add the soaked breadcrumbs to the meat mixture. Mix gently with your hands until just combined. If using, fold in the crumbled feta.
• Chill the mixture for 10 minutes to firm up for easier shaping.
• Scoop about 1.5 tbsp per meatball and roll into 1 to 1.25 inch balls. Arrange on the prepared baking sheet and brush or drizzle lightly with olive oil.
• Bake for 12 to 15 minutes, or until browned and the center reaches 160°F. For extra color, broil for 1 to 2 minutes at the end.
• Rest for 5 minutes. Serve warm with lemon wedges, tzatziki, warm pita, or a simple Greek salad.

Notes

For pan-frying, heat 2 tbsp olive oil in a large skillet over medium-high and cook meatballs in batches, turning until browned and cooked through, 8 to 10 minutes. Leftovers keep refrigerated for up to 3 days and freeze well for 2 months.