Simple Homemade Greek Meatballs
Delicious and flavorful Greek meatballs made with a blend of spices, fresh herbs, and high-quality meat.
Servings: 4 servings
Equipment
- Mixing Bowl
- Skillet
- Baking Sheet
Ingredients
Meat
- 1 pound Ground Chicken or Turkey Lean meats serve as the base for the meatballs.
Binders and Fillers
- 1 cup Breadcrumbs Plain breadcrumbs provide structure and texture.
Herbs and Spices
- 1/4 cup Parsley, chopped Adds brightness and flavor.
- 2 tablespoons Mint, chopped Provides a refreshing contrast.
- 1 medium Onion, finely chopped Contributes moisture and sweetness.
- 2 cloves Garlic, minced Infuses robust flavor.
- 1 large Egg Acts as a binder.
- 1 teaspoon Salt Enhances flavors.
- 1/2 teaspoon Black Pepper Freshly ground for best flavor.
- 2 tablespoons Olive Oil For frying and flavor.
Optional Spices
- 1 teaspoon Dried Oregano Traditional Greek spice.
- 1/2 teaspoon Ground Cumin Adds depth of flavor.
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and cook for an additional minute.
- In a large mixing bowl, combine the ground chicken or turkey with the sautéed onion and garlic mixture.
- Add the breadcrumbs, chopped parsley, chopped mint, egg, salt, and pepper. Include optional spices if using.
- Gently mix everything together until just combined.
- Form the mixture into meatballs, approximately 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
- Drizzle the remaining olive oil over the meatballs.
- Bake the meatballs for 20-25 minutes, or until cooked through and golden brown.
- Prepare a simple tzatziki sauce while the meatballs bake.
- Allow the meatballs to rest for a few minutes before serving.
- Serve warm with tzatziki sauce on the side.
Notes
Store leftovers in an airtight container for up to three days. They freeze well for up to three months.