Description
These Greek Meatballs are juicy, tender, and packed with Mediterranean flavor. Made with ground beef, fresh herbs, garlic, lemon, and warm spices, they’re baked until golden and perfect served with tzatziki, warm pita, or a fresh Greek salad.
Ingredients
Meatball Ingredients
- 1 lb ground beef
- ½ small red onion, finely grated
- 3 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 large egg
- ½ cup breadcrumbs
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
For Baking
- 2 tablespoons olive oil
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Combine ingredients: In a large bowl, add the ground beef, grated red onion, minced garlic, chopped parsley, dill, egg, breadcrumbs, lemon juice, oregano, cumin, paprika, salt, and black pepper. Gently mix everything together until the ingredients are evenly combined, taking care not to overmix to maintain tender meatballs.
- Shape the meatballs: Form the mixture into approximately 20–24 evenly sized meatballs for uniform cooking.
- Prepare for baking: Place the meatballs on the prepared baking sheet and lightly brush or drizzle them with olive oil to help with browning and keep them moist.
- Bake the meatballs: Bake in the preheated oven for 18–22 minutes, turning once halfway through to ensure even cooking and browning on all sides. The meatballs should be cooked through and nicely browned.
- Broil for extra browning: For an extra touch of color and crispness, broil the meatballs for 1–2 minutes at the end of baking. Watch carefully to avoid burning.
- Rest and serve: Let the meatballs rest for a few minutes after baking to allow the juices to redistribute. Serve warm accompanied by tzatziki sauce, pita bread, fresh Greek salad, lemon wedges, or roasted potatoes.
Notes
- Using ground beef with a bit of fat content produces juicier meatballs.
- Avoid overworking the meat mixture to keep the meatballs tender and light.
- You can substitute ground lamb or use a mix of beef and lamb for traditional flavor variations.
- For deeper flavor, refrigerate the shaped meatballs for 15–20 minutes before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Meatballs freeze well and can be stored frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Appetizer, Dinner
- Method: Baking
- Cuisine: Greek, Mediterranean
