Description
These Greek Meatballs are a delicious blend of beef and pork seasoned with fresh herbs like parsley and mint, combined with garlic, onion, and a hint of oregano. Traditionally pan-fried for a juicy texture and golden brown exterior, they can also be baked for a healthier option. Perfect as a starter in a mezze platter or served with pita bread and tzatziki for a satisfying meal.
Ingredients
Scale
Meatball Mixture
- 1 red onion, grated
- 500g / 1 lb beef mince (ground beef) (or lamb)
- 200g / 6.5oz pork mince (ground pork), or more beef
- 2 garlic cloves, minced
- 1 cup / 60g panko breadcrumbs (or use normal)
- 1 egg
- 1/4 cup fresh parsley, finely chopped
- 6 large mint leaves, finely chopped (spearmint if you can, it’s authentic)
- 1/2 tsp dried oregano
- 3/4 tsp salt
- Black pepper, to taste
For Cooking
- 1/2 cup flour (any white)
- 3 tbsp olive oil (for frying)
To Serve
- Extra virgin olive oil (1 tbsp, included in mixture)
- Finely chopped parsley (optional, for garnish)
- Tzatziki or Greek yoghurt
Instructions
- Mix Ingredients: Grate the onion straight into a large bowl, then add the beef mince, pork mince, minced garlic, panko breadcrumbs, egg, chopped parsley, chopped mint leaves, dried oregano, salt, black pepper, and 1 tablespoon of extra virgin olive oil. Use your hands to mix everything well for a few minutes until the mixture is smooth and very well combined.
- Chill (Optional): Refrigerate the mixture for 1 hour to make it easier to roll and help the meatballs maintain their shape when cooking.
- Shape Meatballs: Measure out heaped tablespoons of the mixture onto a work surface; you should get around 32-35 meatballs. Roll each portion into a tight ball with your hands.
- Prepare to Cook: Heat most of the olive oil in a large skillet over medium-high heat (or medium heat if using a strong stove) until shimmering, enough to cover the skillet surface.
- Pan-Fry Meatballs: In 2 to 3 batches, lightly dredge the meatballs in flour, shaking off the excess, then place them into the hot skillet. Roll them around gently and cook for 5-6 minutes until they are nicely browned on all sides. Remove cooked meatballs to a plate and cover to keep warm. Repeat with remaining meatballs.
- Alternative Baking Method: Alternatively, preheat your oven to 180°C/350°F. Arrange the meatballs on a baking tray, spray generously with olive oil, and bake for about 20 minutes or until browned. Note that pan frying is the traditional method and yields juicier meatballs.
- Serve: Serve the meatballs as a starter in a mezze platter alongside pita bread and tzatziki, or create a dinner plate by adding a Greek salad and additional garnishes like chopped parsley.
Notes
- Refrigerating the meatball mixture for an hour helps them keep their shape when cooking.
- Panko breadcrumbs give a lighter texture, but regular breadcrumbs work well too.
- Spearmint is the authentic choice for the mint leaves but other types of mint can be used.
- Pan frying is the traditional cooking method, giving juicier meatballs; baking is a healthier alternative.
- Serve with tzatziki or Greek yoghurt for a classic Greek flavor pairing.
