These Greek Meatballs are the absolute best. They are packed full of wonderful flavor and make a great addition to a salad, sandwich or soup. You can make a ton of them ahead of time for future events and just pop them out of the freezer and heat up. Such a tasty and versatile food.
For the long time, I tried to make everything “lower carb” which isn’t a bad thing. However, I was getting tired of solid dense meatballs. Although they always tasted good, the texture left something to be wanted. So, I’m back on the breadcrumb/panko train with these. These Greek Meatballs might be some of the fluffiest and delicious meatballs I have ever made. The fresh herbs, lemon and Mediterranean and feta really makes them. They are a great protein to add to a variety of meals. I highly recommend giving them a try.
Ingredients (Makes 18 – ¼ cup scoop sized meatballs)
- 1lb ground beef
- 1lb ground pork or lamb or chicken
- 1 red onion
- 3 cloves of garlic
- 2 eggs
- 2 tbsp. lemon juice and zest of half a lemon
- 2 cups of panko bread crumbs
- 1 cup loosely packed parsley
- ¼ cup of loosely dill
- 3-4 mint leaves
- 2 tsp. dried oregano
- 1 tsp. coriander
- 1 tsp. cumin
- ¼ tsp. cinnamon
- 1 tsp. cracked pepper
- 1 ½ tsp. seal salt
- Sprinkle of red pepper flakes
- 3oz crumbled Mediterranean feta or whatever feta you can find
- Spray of olive oil
- First take parsley, mint, dill, onion (quartered), lemon juice and zest, garlic and add it to a food processor and turn it on until everything is finely minced.
- Take the meat and add it to a large bowl, add minced herbs and everything else but olive oil. Mix it with your hands, squishing it real good until everything appears to be evenly spread throughout. It doesn’t have to be perfect. Then place it covered back in the fridge for 1 hour.
- Heat oven to 400 degrees, allow it to be at 400 for at least 20 minutes to make sure its evenly heated. then take a 17in x 11in baking sheet and line it with parchment. Then take out meat and scoop 18 meatballs. I used to just eyeball it but the ice cream scoop is actually helpful and you get a more even measurement which in turn cooks the meatballs more evenly. Once they are all on the sheet, give them a quick spray of olive oil and bake for 20 minutes. After 20 minutes, flip and bake for 20 more until they are 165 degrees internally.
- 1 bag of butter bib lettuce
- ¼ – ½ cup of green goddess dressing (I used Trader Joe’s brand)
- Pickled red onions
- Sliced heirloom tomatoes
- Sliced cucumbers
- Chopped Kalamata olives
- ¼ cup roasted unsalted pistachios
- ½ cup feta
- Sliced radishes
- Sliced mini bell peppers
- Sprinkle of sea salt and fresh cracked pepper
- For this picture I obviously made it look pretty, however it went directly into a large bowl and got aggressively tossed and it did not look like this anymore.