Recipes // Side Dishes // Greek Meatballs

Greek Meatballs


By Maria Loi


  • 2 pounds ground beef
  • 1 large onion, grated
  • 2 garlic cloves, minced
  • 1 tomato, grated
  • 2 tablespoon mint, chopped
  • 1 thyme sprig (or 1/2 teaspoon dried thyme)
  • ½ cup fresh parsley, chopped
  • ½ teaspoon dried oregano
  • 1 teaspoon poppy seeds
  • 2 eggs
  • 4 tbsp Greek olive oil
  • ½ -1 cup ground oats
  • salt and pepper to taste


  1. In a large mixing bowl, combine onion, minced garlic, tomato, mint, parsley, oregano, poppy seeds, eggs, olive oil, and ground oats and mix thoroughly to combine.
  2. Add the meat, and mix all together with two forks. Be careful not to overwork the meat, as you want your meatballs light and fluffy. Once combined, cover the bowl with plastic wrap and refrigerate for an hour.
  3. Note – you can chop your herbs with a knife or use kitchen shears/herb scissors – the latter will enable you to not lose the essential oils and juices from herbs that cutting boards often absorb.
  4. Once your meat mixture has rested, using a teaspoon or tablespoon, portion out and roll your meatballs. The same mentality still applies – try your best not to over handle your meat, the gentler you are and the less you handle your meat, the lighter and fluffier they will be.
  5. To bake them, place on sheet tray lined with parchment paper, drizzle with olive oil, and bake at 350° F until browned on the outside (depending on oven, can take anywhere from 15-20 minutes - be sure to keep an eye on them), and cooked through on the inside.
  6. Serve with mint-yogurt sauce (recipe to follow) and enjoy!

Note:  you can do all beef meatballs, or mix it up with pork, veal, or lamb (all ground) - or any combination you choose!  And, if you like certain flavors better than others, you can tailor your ingredient amounts accordingly or get creative and add your own special twist!

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