Greek Style Beef Meatballs (Print Version)
Juicy Greek-style beef meatballs with lemon, herbs and a tangy yogurt-dill sauce—ready in about 45 minutes.
# What You Need:
→ Meatballs
01 - 1.1 lb ground beef
02 - 1 small red onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2.1 oz breadcrumbs (gluten-free if needed)
05 - 1 large egg
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh mint, chopped (or 1 tsp dried mint)
08 - 1 tsp dried oregano
09 - 1 tsp ground cumin
10 - Zest of 1 lemon
11 - 1 tsp salt
12 - ½ tsp black pepper
13 - 2 tbsp olive oil (for frying)
→ Yogurt Sauce
14 - 7 oz Greek yogurt
15 - 1 tbsp lemon juice
16 - 1 tbsp fresh dill, chopped
17 - 1 small clove garlic, minced
18 - Salt and pepper, to taste
# How to Make It:
01 - In a large bowl, combine the ground beef, red onion, garlic, breadcrumbs, egg, parsley, mint, oregano, cumin, lemon zest, salt, and pepper. Mix gently until just combined, being careful not to overwork the mixture.
02 - With wet hands to prevent sticking, form the mixture into walnut-sized balls, yielding approximately 20 meatballs.
03 - Heat olive oil in a large nonstick skillet over medium heat. Fry the meatballs in batches, turning occasionally, until evenly browned and cooked through, about 8 to 10 minutes. Transfer to a plate lined with paper towels to drain.
04 - While the meatballs cook, combine the Greek yogurt, lemon juice, fresh dill, garlic, salt, and pepper in a small bowl. Stir until smooth and adjust seasoning to taste.
05 - Arrange the hot meatballs on a serving platter with the yogurt sauce on the side. Garnish with additional fresh parsley if desired.
# Expert Hints:
01 -
- The yogurt sauce is so good you will want to put it on everything from roasted vegetables to your morning eggs.
- They come together in under an hour with ingredients you probably already have sitting in your kitchen.
- Even the picky eaters at my table go quiet when these hit the plate, which is really the highest compliment a meatball can receive.
02 -
- Overmixing the meat mixture is the fastest way to get dense rubbery meatballs, so treat the ground beef gently and stop as soon as the ingredients look combined.
- Letting the shaped meatballs rest in the fridge for fifteen minutes before frying helps them hold their shape and develop a better crust.
- If you want to oven bake them instead, arrange on a lined sheet at 200 degrees Celsius for fifteen to eighteen minutes and they come out nearly as good.
03 -
- Wetting your hands between every three or four meatballs is the difference between a smooth professional look and a sticky lumpy mess.
- A tiny pinch of cinnamon added to the meat mixture along with the cumin gives a warmth that surprises people in the best possible way.