My Big Fat Greek Meatballs
Transport your taste buds straight to the Mediterranean with "My Big Fat Greek Meatballs," a hearty and flavor-packed dish featuring a succulent blend of ground beef and lamb. Infused with aromatic herbs like fresh parsley and mint, a hint of lemon zest, and warm spices such as cumin, coriander, and oregano, these golden-brown meatballs are lightly dusted with flour and pan-fried to perfection. Perfectly tender with a crisp outer crust, they pair beautifully with creamy tzatziki sauce, fluffy pita bread, or a refreshing Greek salad. Quick to prepare and bursting with authentic Greek flavors, this recipe is ideal for a crowd-pleasing dinner or an elevated appetizer at your next gathering. Let these indulgent meatballs bring the spirit of Greece to your table!
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Recipe Information
Ingredients
- 500 grams ground beef
- 500 grams ground lamb
- 1 large yellow onion, finely grated
- 4 cloves garlic cloves, minced
- 100 grams breadcrumbs
- 30 grams fresh parsley, finely chopped
- 15 grams fresh mint leaves, finely chopped
- 1 large egg
- 1 lemon zest of a lemon
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 50 grams all-purpose flour
- 4 tablespoons olive oil for frying
Instructions
In a large mixing bowl, combine ground beef, ground lamb, grated onion, minced garlic, breadcrumbs, parsley, mint, egg, lemon zest, olive oil, cumin, coriander, oregano, salt, and black pepper.
Mix the ingredients thoroughly using clean hands until well combined. Be careful not to overmix to avoid dense meatballs.
Using your hands, shape the mixture into golf-ball-sized meatballs, about 1.5 inches in diameter. Place them on a tray or plate as you go.
Lightly dust each meatball with flour to help them retain their shape and develop a nice crust while cooking.
In a large frying pan, heat 4 tablespoons of olive oil over medium heat.
Working in batches to avoid overcrowding the pan, fry the meatballs for 7-8 minutes, turning occasionally to ensure they brown evenly on all sides.
Once cooked through and golden brown, transfer the meatballs to a plate lined with paper towels to drain excess oil.
Repeat the frying process with remaining meatballs, adding more oil to the pan if needed.
Serve hot with tzatziki sauce, pita bread, or a side of Greek salad for a complete meal.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1002 mg | 44% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 2.9 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 83 mg | 6% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 625 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
