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


  • 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)


  1. Soak breadcrumbs in milk for a few minutes until the milk has fully absorbed into the breadcrumbs.
  2. Sweat down onion and garlic in a little olive oil until translucent.
  3. Allow the onions and garlic to cool a bit, then add all ingredients to a large mixing bowl.
  4. Combine all ingredients together, being careful not to overmix.
  5. Form meatballs in a small 1 1/2 inch round ball and place on a parchment or tin foil lined baking sheet.
  6. Preheat the oven to 400F.
  7. Heat a pan with some olive oil to medium/medium-high heat.
  8. Sear meatballs on all sides until golden brown, then place back onto the baking sheet.
  9. Finish cooking the meatballs in the oven for about 5 minutes.

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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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