Greek Meatballs

April 4, 2018


Meatballs are a huge part of batch cooking and I often make large batches of them to freeze for lunches and dinners.  I like changing up the ingredients I use in the meatballs but recently came up with this Greek option and I'm obsessed with them!  They have a fantastic flavor without an overwhelming sauce drowning out the flavor.  Of course, you can always use a dipping sauce and Tzatziki and Pesto are my favorites.  


Greek Meatballs

  • 1 pound Ground beef

  • ¼  Red Onion, diced

  • ¼ cup Kalamata olives, diced

  • 2 Garlic cloves, minced

  • 2 tablespoons Banana peppers, diced (optional)

  • 1 egg

  • 2 tablespoons Lemon juice

  • 1 tablespoon Parsley, finely chopped

  • 1 teaspoon Dried oregano

  • Salt & Pepper to taste

Preheat oven to 375°.  Combine all ingredients in a medium bowl.  Roll mixture into meatballs and place on a baking sheet.  Bake for 20 minutes.  Serve immediately with tzatziki, pesto or your favorite sauce.  Can be frozen for future use.  

Makes approx. 20 meatballs.




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