Great Greek Meatballs
Prep time
Cook time
Total time
An easy way to bring the Mediterranean to your table!
Recipe type: Meat
Cuisine: Greek
Serves: 16 meatballs
  • 2 tablespoons olive oil, divided
  • 1 large onion, minced
  • 2 large cloves garlic, minced
  • ⅛ teaspoon red pepper flakes
  • 1-1/2 pounds ground meat – beef, lamb, pork, or even turkey
  • 1 teaspoon ground cumin
  • 2 teaspoons salt
  • 2 large eggs, lightly beaten
  • 1 cup grated Kefolatyri cheese, or grated Parmagiana
  • ¼ cup minced fresh Italian parsley leaves
  • 1 cup fine breadcrumbs made from stale bread, or use Panko
  • ½ cup water
  1. Heat 1 tablespoon of the olive oil in a medium skillet over medium-high heat.
  2. Add the onions and cook, stirring until the onions are very soft and just starting to get golden, about 5 to 7 minutes.
  3. Add the garlic and the red pepper flakes and cook until the garlic is fragrant, about 1 minute. Remove the skillet from the heat and let the mixture cool.
  4. Meanwhile, in a large bowl use your hands to combine the meat, cumin, salt, eggs, cheese, parsley, and bread crumbs.
  5. Add the cooled onion mixture and water, and, again using your hands, combine the mixture well. It should be quite sticky, so add a little more water if needed.
  6. Scoop out 1 heaping teaspoon of the mixture and form it into a small patty. Fry this patty in a small skillet. When done, taste the patty and add more salt to the uncooked mixture as desired.
  7. Preheat the oven to 350F.
  8. Lightly coat the bottom of a cookie sheet with the remaining 1 tablespoon of olive oil.
  9. Using your hands, shape the meat mixture into balls about the size of large walnuts.
  10. Place the meatballs on the greased cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through.
  11. Serve immediately, or let them cool a bit and serve them at room temperature. If you aren’t going to eat them right away, cool the meatballs completely and store them, in a sealed container, for up to 2 days in the refrigerator. You can also freeze them for up to 2 months.
For a different flavor, skip the cumin and add the following to the meat before mixing:
1 tablespoon fresh lemon juice; 1 teaspoon freshly grated lemon zest; and ½ teaspoon minced fresh mint, or ¼ teaspoon dried mint
Recipe by Tasty Companion at