The BEST Greek Meatballs

Abby

These Greek meatballs are tender, moist, and perfectly seasoned with garlic, parsley, oregano, and cumin. With a crisp golden exterior and juicy center, they are bursting with bold, zesty Mediterranean flavor. They can be pan-fried, baked, or grilled, making them a versatile option for family dinners or gatherings.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings: 4 Servings

Course: Main Dish

Cuisine: Greek, Mediterranean

Calories: 383

Ingredients Equipment Method Notes

Ingredients

1 lb ground pork (or lamb or beef)
1/2 cup breadcrumbs
1 large egg
1/4 cup fresh parsley, finely chopped
2 cloves garlic, minced
1 small onion, finely grated
1 tsp dried oregano
1/2 tsp ground cumin
Salt and pepper, to taste
Olive oil, for frying or brushing

Equipment

Large mixing bowl
Skillet (for frying)
Baking sheet (for oven)
Grill and skewers (for grilling)
Cookie scoop (optional for portioning)

Method

In a large bowl, combine ground pork, breadcrumbs, egg, parsley, garlic, onion, oregano, cumin, salt, and pepper. Mix until just combined.
Shape the mixture into 1.5-inch meatballs, about 15–20 total.
Pan Frying: Heat olive oil in a skillet over medium heat. Cook meatballs in batches, turning, until browned and cooked through, about 10–12 minutes.
Oven Baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place meatballs on sheet and bake for 20–25 minutes.
Grilling: Preheat grill to medium-high. Thread meatballs onto skewers, brush with olive oil, and grill 8–10 minutes, turning occasionally.

Notes

Pork gives a juicy texture, while lamb provides a richer flavor and beef a firmer bite. Avoid overmixing to keep them tender. For even cooking, use a cookie scoop to portion evenly. Always check internal temperatures—160°F for pork and beef, 165°F for lamb. Let them rest a few minutes before serving to lock in the juices.