These Greek meatballs are tender and moist with a golden, crisp exterior and a bright, zesty flavor. You can pan-fry, oven-bake, or thread them onto skewers and grill them, making them ideal for year-round meals.
Serve these meatballs with Greek-style roast potatoes, garlic naan, or a quick 30-minute naan. If you prefer poultry, try the chicken meatball version. Add a simple rice pilaf for a wholesome dinner.
⭐️ Why this recipe works
- Versatile meat options: Pork, lamb, or beef all work well, each bringing its own texture and flavor while preserving Greek character.
- Multiple cooking methods: Pan-fry, bake, or grill depending on time, equipment, and preference.
- Simple to prepare: Common ingredients and straightforward steps make this accessible to cooks of all levels.
- Meal flexible: Serve as an appetizer, main, or in salads, wraps, and bowls.
🧾 Ingredients overview
- Ground pork, lamb, or beef: The base of the meatballs; choose based on flavor and fat level.
- Breadcrumbs: Help bind the mixture and lock in moisture.
- Egg: Binds the mixture so meatballs hold their shape.
- Fresh parsley: Adds brightness and color.
- Garlic and onion: Provide aromatic, savory depth.
- Dried oregano and cumin: Classic seasonings that give the meatballs their characteristic taste.
- Salt and pepper: Balance and enhance the flavors.
For exact quantities and the full ingredient list, see the recipe card below.
👩🏻🍳 Here’s how to make it
Greek meatballs — step-by-step
Mixing the ingredients:
- In a large bowl, combine 1 pound ground meat (pork, lamb, or beef), 1/2 cup breadcrumbs, 1 beaten large egg, 1/4 cup finely chopped parsley, 2 minced garlic cloves, one small grated onion, 1 teaspoon dried oregano, 1/2 teaspoon cumin, and salt and pepper to taste.
- Tip: Grating the onion directly into the bowl adds moisture and distributes flavor evenly.
Forming the meatballs:
- Use clean hands or a cookie scoop to form 1.5-inch balls—about 15–20 meatballs.
- Tip: Lightly oil your hands or wet them to prevent sticking while shaping.
Cooking methods:
- Pan frying: Heat a few tablespoons of olive oil in a skillet over medium heat. Cook in batches without overcrowding for 10–12 minutes, turning occasionally until browned and cooked through. Allow a crust to form before turning.
- Oven baking: Preheat to 400°F (200°C). Line a baking sheet with parchment, place meatballs evenly spaced, brush lightly with olive oil if you like, and bake 20–25 minutes until golden and cooked through.
- Grilling: Thread meatballs onto skewers, brush with olive oil, and grill over medium-high heat for about 8–10 minutes, turning until cooked through and nicely charred.
📖 Substitutions and variations
- Meat: Substitute lamb for a richer flavor or beef for a firmer texture. Use a plant-based mince for a vegetarian option.
- Herbs: Swap parsley for mint to change the aromatic profile.
- Spices: Adjust cumin and oregano to taste; a pinch of cinnamon adds a warm note.
💡 Chef’s Guide: Expert tips
From a background in professional kitchens and classic training, these tips will improve your results.
- Don’t overmix: Mix only until combined to keep meatballs tender.
- Even sizing: Use a scoop for uniform meatballs so they cook evenly.
- Resting: Let meatballs rest a few minutes after cooking to redistribute juices.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze on a tray, then transfer to a bag for up to 3 months.
- Reheat: Warm in a 350°F oven or a skillet until heated through. If frozen, thaw overnight in the fridge before reheating.
❓Recipe FAQs
Yes. Substitute regular breadcrumbs with a gluten-free alternative or use ground oats.
Use a meat thermometer: 160°F for pork and beef, 165°F for lamb or poultry.
Yes. Mix and shape up to a day ahead and keep covered in the fridge, or freeze formed meatballs for later cooking.
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The BEST Greek Meatballs
Ingredients
- 1 pound ground pork (or ground lamb or beef)
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup finely chopped fresh parsley
- 2 cloves garlic, minced
- 1 small onion, finely grated
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- Salt and pepper to taste
- Olive oil for frying or brushing
Instructions
Mixing the ingredients
In a large bowl, combine the ground meat, breadcrumbs, egg, parsley, garlic, grated onion, oregano, cumin, salt, and pepper. Mix until evenly distributed, taking care not to overwork the meat.
Forming the meatballs
Shape the mixture into 1.5-inch balls; you should get about 15–20 meatballs.
Cooking methods
Pan fry: Heat olive oil in a skillet over medium heat. Fry in batches for 10–12 minutes, turning until browned and cooked through.
Oven bake: Preheat oven to 400°F (200°C). Place meatballs on a parchment-lined tray and bake 20–25 minutes until cooked through.
Grill: Thread meatballs on skewers, brush with oil, and grill over medium-high heat for 8–10 minutes, turning occasionally.
Notes
- Meat choices: Pork yields juicier meatballs; lamb adds richer flavor and beef gives a firmer texture.
- Mixing: Avoid overmixing to keep meatballs tender.
- Size consistency: Use a scoop to ensure even cooking.
- Cooking to temperature: Use a thermometer: 160°F for pork and beef, 165°F for lamb or poultry.
- Resting: Rest a few minutes after cooking to retain juices.
Nutrition
Calories: 383 kcal | Carbohydrates: 13 g | Protein: 23 g | Fat: 26 g | Saturated Fat: 9 g
Meet the Chef!
Hi, I’m Debs—Cordon Bleu–trained chef and recipe developer. I create straightforward recipes and clear techniques that help you put delicious dinners on the table fast, based on a decade of professional kitchen experience.
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