Greek Style Meatballs
These meatballs are so flavorful and go perfectly on a salad, in a pita, or just as is. This is a great meal prep recipe, because they can easily be reheated or frozen for a later time.
Yield: About 45 Small Meatballs
Greek Style Meatballs
Prep time: 30 MinCook time: 15 MinTotal time: 45 Min
Ingredients
- 1 pound of Ground Beef (80/20)
- 1 pound of Ground Lamb
- 1 cup Yellow Onion, diced small
- 5 Garlic Cloves, minced
- 1 tsp Paprika
- 1 tsp Oregano
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Lemon Zest
- 1 tsp Red Pepper Flakes
- 2 tsp Kosher Salt
- 1/4 cup Mint, chopped
- 1/4 cup Parsley, chopped
- 1 Egg
- 1/4 cup Panko Breadcrumbs (can also use GF breadcrumbs)
- 1/4 cup Milk (I used whole milk but any kind will work)
Instructions
- Soak breadcrumbs in milk for a few minutes until the milk has fully absorbed into the breadcrumbs.
- Sweat down onion and garlic in a little olive oil until translucent.
- Allow the onions and garlic to cool a bit, then add all ingredients to a large mixing bowl.
- Combine all ingredients together, being careful not to overmix.
- Form meatballs in a small 1 1/2 inch round ball and place on a parchment or tin foil lined baking sheet.
- Preheat the oven to 400F.
- Heat a pan with some olive oil to medium/medium-high heat.
- Sear meatballs on all sides until golden brown, then place back onto the baking sheet.
- Finish cooking the meatballs in the oven for about 5 minutes.
