gimmesomeoven4.9
Greek Meatballs
Fragrant Greek meatballs studded with fresh herbs, cumin, and oregano deliver warm, Mediterranean flavors in every bite—perfectly golden from the oven and ready to dip into creamy yogurt sauce.
⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●baking sheet
- ●oven
- ●pan
- ●whisk
📝 Preparation Steps
1
Make the panade. In a large mixing bowl, stir together the Panko and milk until combined. Set the mixture aside to soak for 5 to ⏱️ 10 minutes while you prep the other ingredients.
2
Mix the meatballs. Once the Panko mixture has finished soaking, add the ground beef (or lamb), garlic, eggs, scallions and mint to the bowl. Sprinkle the oregano, cumin, sea salt, black pepper, crushed red pepper flakes and lemon zest evenly on top. Use your hands to mix the ingredients together until evenly combined, being careful not to overwork the mixture.
garlic (minced)4 cloveseggs2dried oregano2 teaspoonsground cumin2 teaspoons
3
Prep the oven and baking sheet. Heat oven to 425°F. Line a large baking sheet with parchment paper.
4
Form the meatballs. Form the mixture into 1.5-tablespoon balls and place them onto the prepared baking sheet. (I recommend greasing your hands with a bit of olive oil to prevent the meatballs from sticking.)
5
Bake. Bake for ⏱️ 15-20 minutes or until the meatballs are golden brown and cooked through. Remove pan from the oven.
6
Make the yogurt sauce. While the meatballs are baking, whisk together the yogurt sauce ingredients until combined. If you prefer a thinner sauce, whisk in a few tablespoons of water until it reaches your desired consistency.
7
Serve. Serve the meatballs warm with the yogurt sauce however you please and enjoy!
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...