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Greek Meatballs

These tender, herb-infused Greek meatballs transform simple ground meat into something extraordinary with Mediterranean flavors of fresh herbs, garlic, and a hint of mint.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 6
Calories: 320
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 pound ground beef (80/20 blend)
  • 1/2 pound ground lamb (substitute: additional ground beef)
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup fresh breadcrumbs
  • 1 large egg
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh mint, chopped (substitute: 1 teaspoon dried mint)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil for frying
For the sauce
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 bay leaf
  • salt and pepper to taste

Method
 

  1. Combine ground beef, ground lamb, diced onion, minced garlic, breadcrumbs, egg, parsley, mint, oregano, salt, and pepper in a large bowl. Mix gently with your hands until just combined - overmixing makes tough meatballs. The mixture should feel slightly sticky but hold together when shaped.
  2. Roll the mixture into walnut-sized balls, about 1.5 inches in diameter. Wet your hands slightly to prevent sticking. You should get approximately 20-24 meatballs. Place them on a plate as you work.
  3. Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add meatballs in batches, leaving space between each one. Brown them for 2-3 minutes per side until golden all over. They don't need to cook through completely at this stage. Transfer to a plate.
  4. In the same skillet, add tomato paste and cook for 30 seconds until fragrant. Add crushed tomatoes, beef broth, and bay leaf. Stir to combine, scraping up any browned bits from the bottom of the pan. Season with salt and pepper.
  5. Return the browned meatballs to the skillet with the sauce. Reduce heat to medium-low and simmer for 8-10 minutes until the meatballs are cooked through and the sauce has thickened slightly. The internal temperature should reach 165°F.

Notes

You can shape the meatballs up to 4 hours ahead and refrigerate them covered until ready to cook. Don't skip browning the meatballs first for crucial flavor depth. Avoid overcrowding the pan and don't overmix the meat mixture. Refrigerate leftovers for up to 3 days or freeze for up to 3 months. Reheat gently with a splash of broth to prevent drying out.