No ImageGreek Meatballs

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  1. Cecilia

    Excellent recipe.
    After reading about the difficulties some had mincing the bacon, i tried the following method and it worked perfectly. I usually keep some bacon slices frozen. I broke the slices into one inch pieces and put them in my small food processor/chopper. Then I chopped it up (patiently) until it was minced very finely. It was still frozen so it mixed in very easily with the ground lamb.

    Since I’m not a fan of mint, I substitued parsley for the mint. This also worked well.
    Finally, I browned the meatballs in a pan, but then finished them off in a 350 oven for 10 minutes. But as i was doing this, I decided the next time i make this recipe, i will cook them on my gas grill. (Much less cleanup)

    I will definitely make this recipe again, although i would probably reduce the orange zest by half. These would also be excellent for sliders, or even a lamb burger.


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  2. Taryn

    We were looking for something to do with about a pound of ground beef so made these with beef, no pork or orange and substituted oregano for the mint (though now that we’ve had it we think mint would have still worked well with the beef). We added about a quarter cup breadcrumbs, a teaspoon mustard powder and a teaspoon red pepper flakes. We baked them at 400 for 15 minutes on a slotted pan instead of pan frying since we knew we’d have more fat in our beef. They were a bit fragile, so I think next time we’d add an egg or soak the breadcrumbs in some milk or something. We served them up in pita pockets with cucumber slices, a homemade tzatziki and smoked paprika.

  3. Kristie

    I have made regular meatballs and have been wanting to a Greek version. These turned out great! I think sauteing the garlic, jalapeño and shallot adds extra flavor. Love this recipe and will make it again.


  4. Sara

    My father is Greek and my mother is Jewish, and my I lived for a while with a Muslim Turk, so I’ve spent a lot of time figuring out how to substitute for pork in Greek dishes. :)

    The best thing to do is get the fattiest cut of lamb you can. Next, trim the fat into very small pieces, and brown them in a pan until crispy. (And use the meat for whatever) This will also work with chicken skins. Drain off the fat and reserve it. The resulting crispy bits are very similar to bacon. I’m not really sure what “salt pork” is, but if it’s similar to bacon, then this should work for that as well. For a more bacony flavor, add a TINY amount of “liquid smoke” (also great for beef jerky), but be careful; a little goes a very long way.

  5. Carl Schiötz

    The method Jonathan’s describes below for making Greek-style yogurt works very well. If you do not have cheese cloth at home, you can just use the paper filter and cone from your drip coffee maker. Makes excellent thick yogurt.

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