Greek Meatballs
Juicy Mediterranean-style greek meatballs simmered in a bright tomato sauce and finished with crumbled feta — an easy, flavorful dish perfect for weeknights or entertaining.
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Servings: 4 servings
Calories: 520kcal
Ingredients
- 500 g ground beef or 300 g beef + 200 g lamb
- 1 small onion finely grated
- 2 garlic cloves minced
- 1/2 cup fresh parsley chopped
- 1/3 cup breadcrumbs
- 1 large egg
- 1 tsp dried oregano
- 1/2 tsp ground cumin optional
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil for frying
- 800 g canned crushed tomatoes
- 1 tsp sugar optional
- 1/2 cup water or stock
- 100 g feta cubed or crumbled (for serving)
- Lemon wedges optional
Instructions
- In a large bowl, combine ground meat, grated onion, garlic, parsley, breadcrumbs, egg, oregano, cumin (if using), salt and pepper; mix gently until just combined.
- Shape the mixture into even meatballs about 1½ inches (4 cm) in diameter. Wet your hands if needed to prevent sticking.
- Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Add meatballs in batches, turning to brown all sides; don't worry if they aren't fully cooked inside.
- Transfer browned meatballs to a plate while preparing the sauce in the same skillet; pour off excess fat if necessary.
- Add crushed tomatoes, water or stock and a pinch of sugar to the skillet; stir and bring to a gentle simmer.
- Return meatballs to the sauce in a single layer, spooning sauce over them to coat.
- Cover and simmer on low for 20–25 minutes until meatballs are cooked through and the sauce has thickened slightly.
- Taste and adjust seasoning with salt, pepper and a splash of lemon juice if desired.
- Serve hot topped with crumbled or cubed feta and extra chopped parsley; garnish with lemon wedges if liked.
Nutrition
Calories: 520kcal | Carbohydrates: 22g | Protein: 32g | Fat: 34g | Fiber: 3g