Greek Meatballs Recipe

The flavors of the Mediterranean always call to me whenever I see them on a menu. Lately we’ve been making more Greek food at home and this Greek Meatballs Recipe has quickly become a favorite. Juicy, golden brown, and filled with lemon zest, fresh herbs, and Greek spices, they bring all the best flavors right to your table.

I’ve been in love with Greek food long before I visited Greece. I know I’m just missing my time in Naxos, but making these Greek meatballs at home brings me right back to the island. If you have never been Greek island hopping from Athens, consider booking a trip with Exodus Adventure Travels. It was one of my top two favorite trips I’ve ever taken.

The mix of lamb or beef in these meatballs along with grated onion, garlic, spices, and lemon zest gives them the most incredible flavor. They come out of the oven perfectly golden brown and ready for dipping into creamy tzatziki.

This is the type of dish that works in so many ways. I serve them with warm pita bread and fresh veggies, place them over a Greek salad, or add them to a mezze platter when we have friends over.  

But what I love most is how they capture that mix of simple ingredients and bold flavors that Greek food is known for. Just a handful of pantry basics turns ground meat into juicy meatballs, perfect for an easy weeknight dinner or a cocktail party appetizer.

Every bite reminds me of the meals I’ve enjoyed while traveling, and now it’s a recipe I love sharing at home with family and friends. If you’re looking for more Greek favorites to make in your own kitchen, be sure to try my Greek Cucumber Salad, Greek Dakos Salad, and this incredibly flavorful Watermelon Salad with feta and mint.

Why You’ll Love This Greek Meatball Recipe

• Meatballs come together quickly, making them perfect for busy weeknights or easy meal prep.
• Make a big batch of meatballs, freeze half in a freezer-safe bag, and always have a healthy dinner ready to go.
• Serve as a main course, part of a mezze platter, or added into pita bread with homemade tzatziki.

What You Need To Make These Greek Meatballs

For the Meatballs

Lamb or beef -The base for juicy meatballs with authentic Greek flavor. We used lamb.
Grated shallots – Adds moisture and a subtle sweetness when cooked.
Olive oil – Used to sauté the onion for extra depth.
Breadcrumbs (or stale bread) – Helps bind the mixture and keeps it tender.
Egg – Acts as a binder for the meat mixture.
Salt & Black pepper – Balances the flavors of the meatball ingredients.
Minced garlic – Fresh garlic cloves give the best flavor.
Chopped parsley – For fresh peppery flavor.
Lemon zest – Brightens the whole dish with citrus notes.
Cavender’s All Purpose Greek seasoning – A shortcut to classic Mediterranean taste.

For the Tzatziki

Cucumber, peeled and finely diced – Key ingredient in tzatziki.
Greek yogurt – The creamy base of the sauce.
Fresh dill – Adds classic herb flavor.
Lemon juice – Tangy and bright.
Garlic– A little kick of sharpness.
Salt and pepper – Balances everything out.

How to Make Greek Meatballs

Mix all the ingredients together in a large bowl.

Shape the mixture into meatballs, making them any size you like. Mine were about two inches in diameter.

Line a baking sheet with foil or parchment paper and spray with olive oil. Place the meatballs on a prepared baking sheet and bake at 400°F for 12 minutes.

Switch the oven to broil and cook for 2 more minutes to give them a golden brown finish.

If your meatballs are larger, add a minute or two to the cooking time. If smaller, cook a little less.

Sprinkle with a little extra Greek seasoning before serving.

To make the tzatziki, combine all the ingredients in a bowl, mix well, and garnish with fresh dill.

Storing Leftovers

Store leftover meatballs in an airtight container in the fridge up to 4 days. You can also freeze cooked meatballs in a freezer-safe bag or airtight container for up to 3 months.

When ready to enjoy again, reheat in a skillet over medium heat until warmed through. Don’t judge me, but I have eaten them cold and they were still so good!

Top Tips

• Use a box grater to shred the onion finely so it blends smoothly into the meat mixture.
• Mix the meatball mixture gently to avoid tough meatballs. Over-mixing makes them dense.
• A prepared baking sheet lined with foil or parchment paper prevents sticking and makes cleanup easy.
• Let cooked meatballs rest on paper towels for a minute before serving to absorb extra oil.

Variations and Substitutions

• Protein: You can use ground turkey or ground chicken for a lighter option. Or use ground lamb or ground pork for more traditional Greek flavors.
• Cheese: We add ricotta to our Italian meatballs, so try adding feta for extra flavor and to keep the meatballs moist.
• Herbs: Add fresh mint or Greek oregano along with fresh parsley for even more fresh herb flavor.
• Binders: Swap part of the breadcrumbs for cooked quinoa or oats for a different binder with added texture.
• Heat: Add a pinch of red pepper flakes to the meat mixture if you like a little heat.

FAQS

More Mediterranean Recipes

Vegan Hummus Recipe
Red Pepper Dip
Oven Baked Greek Chicken Thighs
Grilled Lamb Chops