These Greek Meatballs are packed with bold Mediterranean flavors, and the hint of mint adds a fresh, unexpected twist to every juicy bite!
My favorite thing to do on a Saturday night is go to the Greek restaurant in my neighborhood, order a plate of delicious Greek meatballs, and witness the inevitable celebration that is taking place. It’s always someone’s birthday, or anniversary, or graduation and you know the occasion is about to be commemorated when music fills the dining room and the waiters appear with a stack of plates, which they then proceed to smash on the floor while calling out that classic Greek celebratory word, “opa!“
I call out “opa!” too, when I make these flavorful Greek meatballs at home (though I make it clear to my gang that there will be no plate-smashing in our house). Everyone loves these meatballs with their crunchy outsides and wonderfully tender interiors that have the most distinctly unique taste, thanks to the way the Greek herbs and spices (mint, parsley, oregano, cumin, and coriander) permeate the mix of ground beef and pork. A definite cause for celebration!
And you will also celebrate how easy they are to make. All of the ingredients are mixed together in one bowl. Then, all you have to do is form your meatballs and pan-fry them in some olive oil. The interior stays perfectly moist because of the egg-breadcrumbs-milk mixture, while the outsides become delightfully crunchy. And the whole thing takes about 15 minutes!
Secrets To Perfectly Pan-Fried Meatballs
While oven-baked meatballs are wonderful with their browned exteriors, you can’t beat the crispy crust you get from pan-frying. Here are a few tricks of the pan-frying trade.
First, choose a nonstick pan or a well-seasoned cast iron skillet. Heat the olive oil over medium heat. To test if it is ready for your meatballs, sprinkle a small amount of flour into the pan and if it sizzles, it’s ready. Speaking of flour, you can roll your meatballs in a light dusting of flour for even crispier outsides.
Next, place your meatballs in the oil but don’t crowd the pan or they will steam instead of fry (you may need to make the meatballs in batches depending on the size of your pan). Let the meatballs cook for a couple of minutes and then use tongs to turn them over, and brown the other side. Continue turning every two minutes or so to make sure each meatball gets that delectable crust on every side.
How To Make Ahead And Store
Cooked and cooled Greek meatballs can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. You can also store uncooked Greek meatballs in the freezer until you are ready to cook them. Place shaped meatballs on a parchment-lined baking sheet and freeze until they are hard (about an hour), then place them in a freezer-safe bag or airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before cooking.
Serving Suggestions
Greek meatballs are one of the superstars of a Mediterranean mezze platter, a collection of small plates meant for sharing. Mezze may mean appetizer but it’s such a fun dinner idea. I usually do Greek meatballs and Tzatziki, some slices of Oven-Baked Greek Chicken Thighs with Yogurt Herb Dipping Sauce, Spiced Tomatoes And Chickpeas On Homemade Flatbread, Marinated Feta Cheese with some warm pita triangles, and crunchy baked Artichoke Hearts. Opa!
On nights when you crave Greek meatballs but don’t have time to make a grazing buffet, serve them with Baked Rice and a Greek Salad, or add them to this Greek Orzo and have some Roasted Eggplant on the side. Either of these meals will be finished off perfectly with this Mediterranean-inspired Clementine Yogurt Olive Oil Cake.
Greek Meatballs
Ingredients
- 1 pound ground beef
- 1/2 pound ground pork
- 1 large egg
- 3/4 cup breadcrumbs
- 1/4 cup milk
- 3 tablespoons fresh parsley finely chopped
- 3 tablespoons fresh mint finely chopped
- 1 large onion minced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried ground coriander
- 1/4 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Olive oil as needed
- Tzatziki sauce and additional fresh parsley for serving
Instructions
- In a large bowl, combine ground beef, ground pork, egg, breadcrumbs, milk, parsley, mint, onion, minced garlic, oregano, coriander, cumin, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs that are 1 1/2 tablespoons each. Add olive oil to a large skillet. Heat over medium heat.
- Add the meatballs and cook, turning occasionally, until browned and cooked through, about 10-15 minutes. Work in batches if needed.
- Serve the meatballs hot with fresh parsley sprinkled on top and tzatziki sauce on the side.
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