The best Greek meatballs ever! These Greek meatballs are packed with herb, spices, garlic, and feta. So delicious and perfect for appetizers or main course!
Servings: 32 meatballs (approx)
- 1 pound ground beef (25% fat)
- 1/2 pound ground lamb or pork
- 1/4 cup finely diced yellow onion
- 3 garlic cloves, minced
- 1/2 cup panko bread crumbs
- 1 egg
- 1/2 cup crumbled feta cheese
- 1/2 cup finely chopped parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon lemon zest
- 1 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
Cooking and Garnish
- Olive oil for cooking
- Chopped parsley for garnish
- Crumbled feta for garnish
In a large bowl, combine all the Meatball Mixture ingredients. Using your hands, mix all ingredients until fully incorporated. Do not overmix.
Form the meat mixture into balls. Each ball should be about 1 tablespoon. Place prepared meatballs on a sheet pan or large plates.
In 2 large non-stick skillets, heat some olive oil to medium heat (or use one large skillet and cook the meatballs in batches). Add the meatballs to the skillets. Do not overcrowd the pan, otherwise the meatballs will not brown.
Cook the meatballs for about 10-15 minutes, turning occasionally until all sides are browned and meatballs are fully cooked inside. After turning each side, half-cover the skillets with the lid (leaving a small part uncovered) so that the center gets fully cooked quicker. If browning too quickly, reduce heat to medium-low.
Remove onto a large plate and serve.