Greek Meatballs with Tzatziki Recipe
Introduction
These Greek meatballs combine tender beef and pork with fresh herbs and spices for a flavorful dish that’s perfect as a starter or main course. Served with tzatziki and pita, they bring a taste of the Mediterranean straight to your table.
Ingredients
- 1 red onion, grated
- 500g / 1 lb beef mince (ground beef) or lamb
- 200g / 6.5oz pork mince (ground pork) or extra beef
- 2 garlic cloves, minced
- 1 cup / 60g panko breadcrumbs (or regular breadcrumbs)
- 1 egg
- 1/4 cup fresh parsley, finely chopped
- 6 large mint leaves, finely chopped (spearmint if possible)
- 1/2 tsp dried oregano
- 1 tbsp extra virgin olive oil
- 3/4 tsp salt
- Black pepper, to taste
- 1/2 cup flour (any white flour)
- 3 tbsp olive oil
- Finely chopped parsley, optional for garnish
- Tzatziki or Greek yoghurt, for serving
Instructions
- Step 1: Grate the red onion directly into a large bowl. Add the beef, pork, minced garlic, panko breadcrumbs, egg, parsley, mint, oregano, olive oil, salt, and pepper. Use your hands to mix everything thoroughly until the mixture is smooth and well combined.
- Step 2: (Optional) Refrigerate the mixture for 1 hour. This helps the meatballs hold their shape and makes rolling easier.
- Step 3: Scoop heaped tablespoons of the mixture onto a work surface to make about 32–35 portions. Roll each portion into round meatballs.
- Step 4: Heat most of the olive oil in a large skillet over medium-high heat (medium heat for strong gas stoves) so the oil covers the surface.
- Step 5: Working in 2 to 3 batches, lightly dredge meatballs in flour, shaking off excess. Place them in the skillet and roll them gently as they cook. Brown all sides for 5–6 minutes. Transfer cooked meatballs to a plate and cover to keep warm. Repeat with remaining meatballs.
- Step 6: (Alternative baking method) Spray meatballs generously with olive oil and bake at 180°C (350°F) for 20 minutes or until browned. Pan-frying is traditional and results in slightly juicier meatballs.
- Step 7: Serve warm as part of a mezze platter with pita bread and tzatziki, or alongside a fresh Greek salad for a satisfying meal.
Tips & Variations
- Use spearmint for an authentic flavor, but regular mint works well if unavailable.
- For a leaner version, use all beef or substitute pork with ground chicken or turkey.
- Allowing the mixture to rest in the fridge helps the herbs release their flavors and improves texture.
- Serve with warm pita bread and plenty of tzatziki for a classic Greek experience.
Storage
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain moisture. You can also freeze cooked meatballs for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these meatballs ahead of time?
Yes, you can prepare and shape the meatballs in advance and refrigerate them for up to 24 hours before cooking. This helps the flavors meld and saves time on the day you plan to serve.
What if I don’t have panko breadcrumbs?
Regular breadcrumbs can be used instead of panko without changing the recipe much. Panko gives a lighter texture, but regular crumbs will still bind the meatballs well.
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Greek Meatballs with Tzatziki Recipe
- Total Time: 35-40 minutes
- Yield: 32–35 meatballs 1x
- Diet: Halal
Description
These Greek Meatballs are a flavorful blend of beef and pork, infused with fresh herbs like mint and parsley, garlic, and a hint of oregano. They can be pan-fried for a juicy, traditional result or baked for a lighter option. Perfect as a mezze platter starter with tzatziki and pita bread, or served alongside a fresh Greek salad for a complete meal.
Ingredients
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 breadcrumbs)
- 1 egg
- 1/4 cup fresh parsley, finely chopped
- 6 large mint leaves, finely chopped (preferably spearmint)
- 1/2 tsp dried oregano
- 1 tbsp extra virgin olive oil
- 3/4 tsp salt
- Black pepper, to taste
For Cooking
- 1/2 cup flour (any white flour)
- 3 tbsp olive oil
To Serve
- Finely chopped parsley (optional, for garnish)
- Tzatziki or Greek yoghurt
Instructions
- Prepare the Meatball Mixture: Grate the red onion directly into a large bowl to retain its juices. Add the beef and pork mince, minced garlic, panko breadcrumbs, egg, chopped parsley, mint leaves, dried oregano, extra virgin olive oil, salt, and black pepper. Use your hands to mix everything well for several minutes until the mixture is smooth and thoroughly combined.
- Chill the Mixture (Optional): Refrigerate the mixture for 1 hour if you want easier handling and meatballs that hold their round shape better when cooking.
- Form the Meatballs: Scoop out heaped tablespoons of the mixture onto a flat surface to yield approximately 32 to 35 meatballs. Roll each portion into a smooth ball using your hands.
- Heat the Oil: Place a large skillet on medium-high heat and add most of the olive oil, enough to coat the pan’s surface evenly. Adjust the heat to medium if using strong gas flame to avoid burning the meatballs.
- Cook the Meatballs by Pan-Frying: Dredge each meatball lightly in flour, shaking off any excess. Working in 2-3 batches, place the meatballs into the hot skillet. Roll them around frequently to brown all sides evenly. Cook for 5 to 6 minutes until well-browned and cooked through. Remove meatballs to a plate and cover to keep warm while cooking the remaining batches.
- Alternative Baking Method: For a lighter version, preheat your oven to 180°C (350°F). Arrange the meatballs on a baking sheet sprayed generously with olive oil. Bake for approximately 20 minutes or until browned and cooked through. Note that pan-frying yields juicier meatballs and is more traditional.
- Serve: Present the Greek meatballs as part of a mezze platter with pita bread and tzatziki, or serve for dinner with a fresh Greek salad. Garnish with finely chopped parsley if desired.
Notes
- Refrigeration before shaping meatballs is optional but helps in maintaining shape during cooking.
- Panko breadcrumbs provide a lighter texture, but regular breadcrumbs also work fine.
- Spearmint is preferred for authenticity but any fresh mint leaves can be used.
- Pan-frying results in juicier meatballs compared to baking.
- Serve with tzatziki or Greek yoghurt to complement the flavors.
- Prep Time: 20 minutes
- Cook Time: 15 minutes (pan-frying) or 20 minutes (baking)
- Category: Appetizer
- Method: Frying
- Cuisine: Greek
Keywords: Greek meatballs, Keftedes, pan-fried meatballs, Mediterranean appetizer, Greek recipe, mint meatballs, tzatziki, mezze platter
