Greek Style Meatballs
Juicy and Flavorful Greek Meatballs
Storage & How Long They Last
After cooking, Greek-inspired meatballs can be stored in the fridge in an airtight container for 3 to 4 days without losing their moisture or flavor. The key is sealing them tightly to prevent drying out and absorbing other fridge odors. If you want to keep them longer, freezing is your best option. Lay the meatballs out on a baking sheet lined with parchment paper and freeze them individually before transferring to freezer-safe bags or containers. Frozen meatballs can last up to 3 months and are a great option for quick, convenient meals. When ready to use, thaw overnight in the fridge for best results.
The Secret to Perfectly Shaped Meatballs
Uncooked rice and soaked breadcrumbs play a key role in helping these Greek meatballs hold their shape. The uncooked rice absorbs moisture slowly as it cooks, giving the meatballs a slightly chewy texture while keeping them firm. Meanwhile, the breadcrumbs soak up juices and bind the mixture together, ensuring the meatballs stay tender but don’t fall apart. Together with grated veggies and olive oil, these ingredients create a perfect balance of moisture and texture for juicy, well-formed meatballs every time.
Versatility
Greek meatballs are incredibly versatile and pair beautifully with a variety of sides and sauces. One of the best traditional pairings is with avgolemono soup, a comforting Greek lemon and egg broth that perfectly complements the savory flavors of the meatballs while adding a bright, silky finish.
Beyond avgolemono, these meatballs go well with classic Mediterranean sides like creamy tzatziki, fresh Greek salad, or roasted vegetables. For a heartier meal, serve them alongside fluffy couscous, lemony rice pilaf, or warm pita bread.
Greek Style Meatballs
Makes: 4 Serves
Prep Time: 30-25 minutes
Cooking time: 15-25 minutes
Ingredients:
500g beef mince (or a mix of beef and pork mince)
2 tbsp plain breadcrumbs
2 tbsp whole milk or water
1 small brown onion, finely grated (approx. ½ cup)
1 carrot, peeled and finely grated (quarter cup)
1 small garlic clove, finely grated or minced
2 tablespoons uncooked arborio rice
½ cup fresh herbs – parsley, dill, and mint (plus extra to serve)
1 tsp sea salt
½ tsp cracked black pepper
2 tsp olive oil
½ cup plain flour, for dusting (not added to the meatball mix)
Method:
Making the Meatballs
1.Soften Bread Crumbs - In a large mixing bowl, combine breadcrumbs, milk or water and let it sit for 5 minutes to soften
2. Combine the ingredients - Add 500g beef mince, grated onions, carrots, garlic, uncooked rice, olive oil, chopped herbs, salt and pepper. Gently mix everything with you hands until combined (avoid overmixing to keep the meatballs tender)
3. Chill the mixture - Cover the bowl and refrigerate for 15minutes to allow mixture to firm up. This makes shaping later easier.
4. Shape the meatballs - Roll the mixture into meatballs approximately the size of a ping pong ball
5. Coat with flour - dust each meatball with flour and place them on a tray, ready for cooking
Cooking the Meatballs (2 methods)
Boil - Bring 1.5 liters of chicken stock or broth to a gentle boil in a large pot. Carefully add the meatballs, reduce the heat to a simmer, and cook covered for 20–25 minutes until the meatballs are cooked through and tender.
Fry - Use 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs, spacing them out evenly, and cook without stirring for 3–4 minutes until the bottoms are browned. Turn the meatballs to brown all sides evenly, cooking for another 6–8 minutes. Reduce heat to medium-low, cover the pan, and cook for an additional 5–7 minutes until the meatballs are cooked through. Optionally, add sauce at this stage and simmer gently until fully cooked.