Greek meatballs are oven-baked to tender and juicy perfection and absolutely loaded with flavor.
Inspired by meatballs from a family at our local farmer’s market, the secret to the great flavor is in using fresh seasonings like mint and lemon zest. It is the perfect appetizer or makes a great meal for a family dinner.
Why We Love This Recipe
Greek meatballs can be added to so many different dishes so get creative. Serve them as an appetizer with tzatziki or wrap them in a pita with fresh vegetables as a meal.
Unlike traditional Greek Kaftedes, (which are deep-fried) these are oven-baked.
These use a combination of ground beef which I usually have on hand and either pork or lamb. The can be made all beef if you’d prefer.
How to Make Greek Meatballs
These juicy meatballs are so simple, the herbs and seasonings are what set these apart from traditional meatballs!
- Combine milk and panko and let it sit for 5 minutes (per recipe below).
- Add the rest of the ingredients and shape them into 20 meatballs.
- Bake until meatballs are cooked through and serve.
For the best, juicy meatballs, the outside should be browned and the temperature should read 165°F in the middle.
Variations & Serving Suggestions
Greek meatballs are full of flavor and pair well with light flavored sides and fresh vegetables. Serve with lemon wedges and fresh herbs.
- Serve as an appetizer with a bright and tangy garlic lemon aioli or tzatziki for dipping
- Wrap in a pita with lettuce, tomatoes, onions, and hummus.
- Drizzle with Tahini Sauce and serve with rice.
These meatballs taste great alongside simple sides:
- Greek Salad
- Cucumber tomato salad
- Easy Greek pasta salad
- Mediterranean Couscous Salad
- Greek Quinoa Salad
The best way to store leftover Greek meatballs is to keep them in an airtight container in the refrigerator. They should last 3-4 days.
They also freeze really well either before or after baking. Keep in a freezer bag or airtight container and labeled with the date. Simply take out as many needed for a quick appetizer, soup, or sandwich!
More Meatball Meal Ideas
- Easy Meatball Recipe – classic all-purpose Italian meatballs
- Salisbury Steak Meatballs – ultimate weeknight dinner
- Cheeseburger Stuffed Meatballs – crispy on the outside and gooey on the inside
- Turkey Meatballs – flavorful and great for pasta or meatball subs
- Sweet and Sour Meatballs – a family favorite!
- Meatball Pasta Bake – a delicious casserole
- Chicken Meatballs – freezer friendly
Did you enjoy these Greek Meatballs? Be sure to leave a rating and comment below!
- ½ pound lean ground beef
- ½ pound ground lamb or pork
- ⅓ cup panko bread crumbs
- 2 tablespoons milk
- ¼ cup red onion finely chopped
- 2 cloves garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon cumin
- 1 teaspoon lemon zest
- 3 tablespoons fresh mint chopped
- 2 tablespoons parsley chopped
- ½ teaspoon salt
- 1 egg
- feta, red onion, chopped mint, diced tomatoes
- Preheat oven to 425°F. Line a pan with foil and place a rack on top of the foil.
- Combine milk and panko bread crumbs. Let sit 5 minutes.
- Add remaining ingredients and mix until combined. Divide mixture into 20 meatballs.
- Roll and place on prepared pan. Bake 20-22 minutes or until browned and meatballs are cooked through.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Have u ever used only lamb?
I have not tried lamb only but it should work just fine. If you try it I would love to hear how it turns out Peggy!
I made these greek meatballs today. The flavor is really good and they’ll make a really good sandwich pita this week, so pwople at work will covet my lunch so hard!
That sounds like a perfect lunch to me Kristine!
We’ve made these many times, they are delicious. If frozen raw, how many minutes do you think should be added to baking time? Or would you defrost then bake? Thanks!
I would bake them from frozen at 400°F for about 25-30 minutes or until cooked through.
I made these meatballs for my granddaughter’s graduation party and everyone loved them! I use beef and pork (no one in my family like lamb) but they came out very juicy and extremely tasty. I am sharing this recipe with my friends and will definitely make them again.
So glad everyone loved it, thank you for sharing the recipe!
They are in the oven and if they taste as good as they smell this will be a winner! Thank you for posting these Greek Meatballs.
Fingers crossed they turn out perfect for you, Kris!
I was wondering if there was something i could substitute the panko bread crumbs with to make it low carb.
Hi Bonnie, we have only tried this recipe as listed but would love to hear how it turns out for you when made low carb. You could try crushed pork rinds or maybe almond flour in place of the bread crumbs.
How detrimental would it be to omit the mint? I have to try these! Haven’t disliked anything I’ve made from your site! All good!
It will change the flavor of these meatballs but not detrimental at all! They should still be delicious, Violet!
I haven’t tried anything yet, but just came across your website. I am going to try the Greek meatballs
Hope you love them Jean, let us know how it goes!
“The best way to store leftover Greek meatballs ”
What are these leftovers of which you speak?
Great recipe these are delicious! I blasted halfway through and after completion with a honey and olive oil mixture.
Oops! 5 stars!
I made these with ground chicken and fresh basil w/the rest of the recipe the same. I baked them at 350• for 25 min. Then made the lemon piccata sauce on this site. Yummy!
I made these meatballs today with great results! I only made 1/2 recipe as I am a single and don’t need that many meatballs. I used all lamb (as that’s what I had). The fresh herbs and lemon zest really make a difference. Fortunately, my local market stocks small packets of herbs which suit me just fine. With homemade tzatziki, greek salad and lemon rice, this was a fabulous meal. Will definitely make again and next time try a full recipe with beef or pork and lamb. Definitely worth trying out, people!
We are so happy you loved this recipe, Jocey! Thanks for taking the time to leave a review :)