BEST Greek Meatballs Zesty Flavor (Printable Version)
# What You'll Need:
01 -
450 g ground pork (substitute ground lamb or beef if preferred)
02 -
60 g breadcrumbs
03 -
1 large egg
04 -
15 g fresh parsley, finely chopped
05 -
2 garlic cloves, minced
06 -
1 small onion, finely grated
07 -
1 teaspoon dried oregano
08 -
0.5 teaspoon ground cumin
09 -
Salt and freshly ground black pepper, to taste
10 -
Extra virgin olive oil, for frying, brushing or grilling
# Step-by-Step Directions:
01 -
In a large mixing bowl, place ground pork, breadcrumbs, egg, parsley, garlic, onion, oregano, cumin, salt, and pepper. Gently mix by hand or with a fork until all components are uniformly incorporated; do not overwork the mixture.
02 -
Using damp hands or a cookie scoop, form the mixture into meatballs approximately 4 cm in diameter. Arrange meatballs on a tray; expect 15 to 20 pieces.
03 -
Pan-frying: Heat several tablespoons of olive oil in a large skillet over medium heat. Add meatballs in batches, turning occasionally, until golden brown and cooked through, 10 to 12 minutes. OVEN: Preheat oven to 200°C. Line a baking sheet with parchment. Arrange meatballs and drizzle or brush with olive oil. Bake for 20 to 25 minutes until cooked through. GRILL: Preheat grill to medium-high. Thread meatballs on skewers and brush lightly with olive oil. Grill, turning occasionally, until cooked through, 8 to 10 minutes.
04 -
Transfer cooked meatballs to a plate and let rest for several minutes. This allows juices to redistribute, enhancing tenderness and flavor.
# Helpful Notes:
01 -
Choose pork for tenderness, lamb for a richer taste, or beef for a firmer bite.
02 -
For even cooking and uniform doneness, use a cookie scoop to portion the mixture.
03 -
Avoid overmixing to prevent tough texture.
04 -
Use a meat thermometer for food safety: pork and beef should reach 71°C, lamb 74°C internally.
05 -
Letting meatballs rest after cooking keeps them juicy.