Name: Greek Meatballs
Yield: 6

Greek Meatball Recipe packs tons of flavor into juicy meatballs with crispy edges served in warm pita with veggies and tzatziki.

author’s note

A Weeknight Dinner That Feels Special!

Greek Meatballs are one of those dinners I know will feel special without taking all night to make. The first time I tested this recipe, I had everything prepped while my kids were setting the table, and by the time the pita bread was warmed and the tzatziki was swirled into a bowl, dinner was ready.

Everyone went back for seconds, and I knew right then this recipe would become a regular at my house.

It is satisfying to how these meatballs crisp up on the outside while staying juicy inside. They remind me of a little family-run restaurant I ate at in Greece years ago. Making them now brings back those same flavors and memories, but in a way that fits into a busy weeknight.

Ingredients

Ingredient	Swap / Tip
Ground Beef (80/20 chuck)	Try half beef + half ground lamb for even richer flavor.
Panko Breadcrumbs	Use crushed Ritz crackers or regular breadcrumbs.
Fresh Parsley & Mint	Use dried herbs if fresh isn’t available, but reduce by half.
Red Onion	Swap with yellow onion or shallots.
Beef Bouillon Powder	Use a crumbled bouillon cube if powder isn’t handy.
Egg	Replace with a flax egg for an egg-free option.
Oregano, Cumin, Garlic, Salt & Pepper	Adjust amounts to taste in Greek Meatballs Recipe.

Process shots of Greek Meatballs-- images of the red onion being grated

How to Make Greek Meatballs

Mix the meatball base: Combine beef, breadcrumbs, onion, herbs, egg, bouillon, and spices.
Shape: Roll into equal-sized balls for even cooking.
Cook: Sear in a skillet or bake until browned and cooked through.
Serve: Pile into warm pita with fresh veggies and tzatziki.

Image of a measuring cup filled with the grated onion

What To Serve With Greek Meatballs Recipe

In Pita: Add lettuce, tomato, onion, feta, and tzatziki.
With Rice: Lemon rice or Greek-style pilaf is my go-to pairing.
As an Appetizer: Skewer with toothpicks and serve with tzatziki or spicy feta dip.
Mezze Platter Style: Add hummus, dolmas, olives, feta, and veggies.
On a Salad: Toss into a couscous salad or quinoa salad.

Process shots of Greek Meatballs-- images of all the ingredients being combined and mixed together and measured out

Storage

Greek Meatballs Recipe Leftovers?

Refrigerate leftover Greek meatballs (without sauce) in an airtight container for 4-5 days.

To freeze, cook and cool the meatballs, place on a parchment-lined sheet pan, and freeze uncovered for an hour or until solid. move to a labeled, dated, freezer-safe container and store for up to 3 months.

To reheat, place frozen meatballs on a foil-lined sheet pan and bake at 300°F for 15 minutes or until fully thawed and heated through.