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To make Greek meatballs, gather these ingredients: - 1 pound ground beef - 1 cup breadcrumbs (preferably whole wheat) - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon cumin - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 egg, beaten - 1/4 cup milk - 1 tablespoon olive oil (for cooking) - Tzatziki sauce (for serving) You can swap some ingredients for a different taste: - Use ground lamb instead of beef for a richer flavor. - Try gluten-free breadcrumbs if you need a gluten-free dish. - Substitute goat cheese for feta cheese for a tangy twist. - Use fresh dill instead of parsley for a unique flavor. - Replace cumin with paprika for a milder taste. To make these meatballs, you need some key kitchen tools: - A large mixing bowl for combining ingredients. - A skillet to cook the meatballs. - A spatula for turning the meatballs in the skillet. - A baking sheet lined with paper towels to drain excess oil. - Measuring cups and spoons for accurate ingredient amounts. These ingredients and tools will help you create tasty Greek meatballs. Enjoy the process and have fun cooking! {{ingredient_image_1}} To start, grab a large mixing bowl. Add 1 pound of ground beef. Then, add 1 cup of breadcrumbs. Whole wheat is best. Next, crumble in 1/2 cup of feta cheese. This adds a lovely flavor. Chop 1/4 cup of fresh parsley finely. Add it to the bowl. Then, mince 2 cloves of garlic and toss them in too. Now, sprinkle in 1 teaspoon of dried oregano and 1 teaspoon of cumin. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. These spices will make your meatballs pop. Finally, pour in 1 beaten egg and 1/4 cup of milk. Mix everything well. You can use your hands for the best blend. Now it's time to shape your meatballs. Take a small scoop of the mixture. Aim for about 1 inch in diameter. Roll it gently between your hands. Place each meatball on a clean plate. Make sure they are not touching. This way, they will cook evenly later. Heat a large skillet over medium heat. Add 1 tablespoon of olive oil once the skillet is hot. Carefully place the meatballs in the skillet. Do this in small batches so you don't overcrowd the pan. Cook for about 5 to 7 minutes. Turn the meatballs occasionally. You want them browned all over and fully cooked. Once done, take them out and place them on a paper towel to drain any extra oil. Serve your meatballs hot. Pair them with tzatziki sauce for a tasty dip. To get the best texture for your Greek meatballs, use the right mix. Ground beef gives a nice flavor. Adding breadcrumbs makes them light and fluffy. Whole wheat breadcrumbs work well for extra taste. Keep the mixture moist by adding milk and an egg. Don't overmix; just blend until combined. This helps them stay tender and juicy. You can boost the meatball flavor with fresh herbs. Try using dill or mint for a twist. Garlic adds a nice kick, while feta cheese gives a creamy taste. Don’t forget the spices! Oregano and cumin add warmth and depth. For extra zing, serve with tzatziki sauce. It complements the meatballs wonderfully. You can cook Greek meatballs in different ways. The skillet method is quick and easy. It gives a nice brown crust. Baking is another great option. It uses less oil and is healthier. If you like grilling, that works too! Grilling adds a smoky flavor. Choose the method you enjoy most for delicious results. Pro Tips Use Fresh Herbs: Fresh parsley can elevate the flavor of your meatballs, making them more aromatic and vibrant. Consider adding mint for an extra Mediterranean touch! Don’t Overmix: When combining the ingredients, be careful not to overmix the meat. This can lead to tough meatballs; mix just until combined for a tender texture. Cooking in Batches: To ensure even cooking, cook the meatballs in batches. Overcrowding the pan can cause steaming instead of browning, leading to less flavorful meatballs. Experiment with Spices: Feel free to customize the spices based on your taste preferences. Adding a pinch of cinnamon or smoked paprika can give your meatballs a unique twist! {{image_2}} You can use many proteins for Greek meatballs. Instead of beef, try ground lamb. Lamb has a rich flavor that pairs well with herbs. Ground turkey or chicken works too. These meats are leaner, but they still taste great. Adjust the cooking time slightly for these lighter meats. They should cook quickly, so keep an eye on them. Want a meat-free version? Use chickpeas or lentils as a base. Mash them up and mix with breadcrumbs, feta, and herbs. You can also add grated zucchini for moisture. This adds flavor and keeps the mix light. Use the same spices for a tasty twist. Shape into balls and cook just like the meat version. You can change the flavors in your meatballs easily. Add sun-dried tomatoes for a burst of flavor. Fresh mint or dill can give a refreshing taste. If you like spice, mix in some red pepper flakes. For a smoky flavor, try smoked paprika. These simple changes make each batch unique. Experiment and find your favorite combination! You can keep leftover meatballs in an airtight container. Place them in the fridge. They stay fresh for up to three days. Let them cool before sealing. This helps keep them from getting soggy. To freeze cooked meatballs, let them cool completely. Then, arrange them in a single layer on a baking sheet. Place the sheet in the freezer for about an hour. Once firm, transfer the meatballs to a freezer bag. They can last for up to three months. Make sure to label your bags with the date. When you are ready to eat your frozen meatballs, thaw them overnight in the fridge. You can reheat them in the oven or on the stovetop. For the oven, preheat it to 350°F. Place the meatballs in a baking dish with a bit of sauce. Bake for about 15-20 minutes. On the stovetop, heat them in a skillet over medium heat, adding a splash of water or sauce to keep them moist. This method makes them taste fresh and delicious. Greek meatballs pair well with tzatziki sauce, which adds a cool touch. You can also serve them with pita bread for a nice wrap. Fresh salad, rice, or roasted vegetables make great sides too. The flavors blend well, making a tasty meal. Yes, you can make Greek meatballs ahead of time. Prepare the meat mixture and shape the balls. Place them on a tray and freeze for later use. Once frozen, store them in a bag. When ready, cook them straight from the freezer or thaw first. To keep Greek meatballs juicy, use a mix of ground beef and feta cheese. The cheese adds moisture. Don't overcook them; aim for a nice brown crust. Adding milk to the mix keeps them soft. Using fresh herbs also enhances flavor and moisture. This article covered all the steps to make great Greek meatballs. We discussed ingredients, cooking methods, and tasty tips. You can try different proteins and textures to find what you like best. Remember to store any leftovers properly and reheat them well. Meatballs can be a fun dish to share and enjoy. Now, it’s your turn to give these recipes a shot and impress everyone with your cooking skills!

Mediterranean Savory Greek Meatballs

Delicious meatballs infused with Mediterranean flavors, served with tzatziki sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 cup breadcrumbs (preferably whole wheat)
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg beaten
  • 1/4 cup milk
  • 1 tablespoon olive oil (for cooking)
  • 1 serving Tzatziki sauce (for serving)

Instructions
 

  • In a large mixing bowl, combine the ground beef with breadcrumbs, crumbled feta cheese, chopped parsley, minced garlic, oregano, cumin, salt, and pepper.
  • Add the beaten egg and milk to the mixture and combine all ingredients until well blended. You may use your hands for better mixing.
  • Preheat a large skillet over medium heat and add the olive oil.
  • While the skillet heats up, shape the meat mixture into small meatballs, about 1 inch in diameter.
  • Once the skillet is hot, add the meatballs in batches, ensuring not to overcrowd the pan. Cook for about 5-7 minutes, turning occasionally, until they are browned on all sides and cooked through.
  • Once cooked, remove the meatballs from the skillet and drain on a paper towel if necessary.
  • Serve the meatballs hot, accompanied by a side of tzatziki sauce for dipping.

Notes

For best results, use fresh ingredients.
Keyword appetizer, Greek, meatballs, Mediterranean