Greek Herb Meatballs

Greek Herb Meatballs are everything you crave in a Mediterranean meal—flavorful, tender, and perfect for dipping into a creamy yogurt sauce. These bite-sized beauties are packed with fresh parsley, mint, oregano, garlic, and a touch of lemon zest to keep them bright and balanced. Whether you’re hosting a casual dinner, prepping lunchboxes, or just craving something cozy and satisfying, this easy meatball recipe hits all the right notes.

What truly makes these meatballs shine is their simplicity. With minimal prep and no special equipment needed, they come together in under 40 minutes. Plus, they pair beautifully with pita bread, lemon rice, or even over a crisp Greek salad for a lighter twist. They’re hearty but fresh—comfort food with a vibrant, herbaceous twist.

Fun fact? Keftedes, the Greek version of meatballs, date back centuries. Traditionally, they were made with breadcrumbs soaked in wine to tenderize the meat and infuse flavor. Today, we honor that history with fresh herbs and citrus for a brighter, modern take. They’re rustic, real, and ridiculously delicious.

So next time you’re craving Mediterranean comfort food, whip up a batch of these Greek Herb Meatballs. They disappear fast—so make extra!

Recipe Yield: 4 servings

INGREDIENTS

1 lb ground lamb (or beef)
¼ cup finely chopped red onion
¼ cup chopped fresh parsley
2 tbsp chopped fresh mint
1 tbsp fresh oregano (or 1 tsp dried)
2 garlic cloves, minced
1 tsp lemon zest
1 egg
½ cup breadcrumbs
½ tsp sea salt
¼ tsp black pepper
¼ tsp ground cinnamon
Olive oil, for searing

For the Lemon-Herb Yogurt Sauce
¾ cup plain Greek yogurt
1 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp chopped dill
1 tbsp chopped parsley
1 small garlic clove, grated
Salt, to taste

INSTRUCTIONS

1. Mix the meatball base:
In a large mixing bowl, combine the ground lamb, red onion, parsley, mint, oregano, garlic, lemon zest, egg, breadcrumbs, salt, pepper, and cinnamon. Use your hands or a fork to gently mix until just combined—don’t overwork the meat.

2. Shape the meatballs:
Roll the mixture into small meatballs (about 1 tablespoon each) and place them on a parchment-lined baking sheet or plate. You should get around 20–24 meatballs. Refrigerate for 15–20 minutes to help them hold their shape when cooking.

3. Cook the meatballs:
Heat a large skillet over medium heat and drizzle in olive oil. Add meatballs in batches, searing on all sides for about 6–8 minutes total, until golden brown and cooked through. Transfer to a plate lined with paper towels.

4. Make the yogurt sauce:
While the meatballs cook, stir together the Greek yogurt, olive oil, lemon juice, lemon zest, dill, parsley, grated garlic, and a pinch of salt in a small bowl. Chill until ready to serve.

5. Serve and enjoy:
Serve warm meatballs with a generous spoonful of the yogurt sauce, alongside pita, salad, or roasted veggies.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Use Fresh Herbs for Authentic Flavor: Fresh parsley, mint, and oregano give the meatballs bright, unmistakable Greek flair—don’t skip them!
• Chill Before Cooking: Letting the meatballs rest in the fridge helps them firm up and prevents falling apart when searing.
• Sear for Flavor: Searing adds depth and locks in juices—avoid overcrowding the pan so they brown beautifully.