Greek Meatballs

  • Level: Easy
  • Total: 50 min
  • Prep: 35 min
  • Inactive: 5 min
  • Cook: 10 min
  • Yield: 20 meatballs
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1 cup grated onion

1 garlic clove, minced

1 cup olive oil

1 cup day old bread, small diced and soaked in milk

1 pound ground beef or lamb

1 egg

1 tablespoon chopped fresh oregano leaves

1 tablespoon ground coriander

1 tablespoon ground cumin

1/2 teaspoon ground cinnamon

Pinch nutmeg

1 lemon, zested

Salt and freshly ground black pepper

Flour, for dredging

12 lemon wedges, for garnish

Mint leaves, for garnish


  1. In a medium skillet, sweat onion and garlic in 2 tablespoons of olive oil over medium heat until translucent, about 2 minutes. Let cool and set aside.
  2. Wring the excess milk out of the soaked bread cubes.
  3. Place all ingredients, except flour and garnishes, in a large mixing bowl and combine by hand until fully incorporated. Form into little meatballs (about 1-ounce each).
  4. In a large skillet, heat remaining oil over medium heat. Dredge, or roll the meatballs in flour, and fry in the skillet until golden brown, about 5 minutes. Remove from the pan and place on paper towels to drain the excess fat.
  5. Place on platter and garnish with lemon wedges and torn mint leaves.
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