Name: Greek Baked Meatballs
Prep time: 12 min
Cook time: 14 min
Total time: 26 min
Ingredients: ¼ cup panko breadcrumbs (use almond meal for keto meatballs); ¼ cup whole milk; 1 pound ground beef (85% lean); 1 pound ground lamb; ½ cup chopped red onion (plus half an onion); ½ cup chopped Mezzetta Pitted Greek Kalamata Olives; 1 large egg; 1 teaspoon Greek seasoning; 1 teaspoon dried oregano; ½ teaspoon salt; ½ teaspoon pepper; Zest of one lemon; 1 medium cucumber; 1 pint cherry tomatoes; ½ cup feta cheese (crumbled or block); tzatziki sauce (optional for serving)

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Looking for a quick and loaded with flavor appetizer for game day? Look no further than these Greek Baked Meatballs. Just mix together the ingredients, roll into balls and bake for only 12 minutes into super moist and juicy Greek meatballs.

This is a sponsored post on behalf of The Motherhood.

My favorite part of Football is the food. It wouldn’t be a proper game without some tasty appetizers. Ideally, you want appetizers that require little prep, come together easily and will satisfy the most hungry of guests. Baked meatballs do just that.

Ingredients for Greek Baked Meatballs

Ground beef and lamb: The main base for meaty flavor. The combination of textures works well and beef helps to pare down the rich flavor of lamb.
Breadcrumbs and milk: Helps moisten and create softness in baked meatballs. More on this later.
Chopped red onion: Adds bursts of flavor and texture
Mezzetta Pitted Greek Kalamata Olives: Creates a nice saltiness to enhance flavors of the meat.
Egg: Helps hold baked meatballs together.
Greek seasoning, dried oregano, salt, and pepper: Flavor enhancers that work well in many savory recipes.
Lemon zest: Lots of lemon flavor without the tanginess of lemon juice.

How to bake meatballs in the oven

Preheat oven to 425º F. Line a baking sheet with parchment paper or foil.
Stir together breadcrumbs and milk to soak up.
Combine ground beef and lamb, breadcrumb mixture, red onion, Kalamata olives, egg, Greek seasoning, oregano, salt, pepper and lemon zest.
Roll the meat mixture into 18 balls, roughly 1-½ inches in diameter and place on prepared baking sheet.
Bake 12-14 minutes, or until outsides are browned and internal temp reaches 165º.

I use Mezzetta products for a lot of my cooking, including their Imported Greek Golden Peperoncini which could also be served with these baked meatballs. They maintain the highest standards of quality by sourcing only the finest olives from Greece for their Pitted Greek Kalamata Olives. All from small family farms that they’ve been working with for more than thirty years.

Oven baked meatball tips

If using ground lamb, combine with ground beef to balance out the flavors
Use 85% lean ground beef. The extra fat will create much juicier meatballs and better flavor.
Roll the meat mixture into even balls. If meatballs are different sizes they will bake unevenly.
Line baking sheet with parchment paper or foil for easy cleanup.
Higher oven temp works better to brown outsides of meatballs and speeds up baking time.
Baked just until browned and internal temp reaches 165º. Overbaking will dry out meatballs.
Serve immediately for best texture and flavor. If prepping ahead of time, keep warm under foil until ready to serve.

Should you mix breadcrumbs with milk for meatballs?

It’s best to combine breadcrumbs with milk and let sit before mixing into the meat. The breadcrumbs will soak up the liquid, creating wonderful softness and airiness to baked meatballs. Otherwise, they would just be baked balls of dense meat.

Why do you add eggs to meatballs? This helps hold the meatballs together and is a critical ingredient.

How long do you bake meatballs in the oven at 425º?

Bake 12-14 minutes until browned. The higher heat works best to brown the outside of meatballs while perfectly cooking the insides to 165º.

How to prep meatballs ahead of time

Baked meatballs can be prepared ahead of time then baked when ready to serve. Prep 1-2 days ahead of time and store uncooked meatballs in the fridge. Let sit at room temp about 30 minutes before baking.

Try freezing them for easy leftovers: Prep meatballs and store them in a sealed container in freezer up to two months. Defrost in fridge 1-3 days before baking. Note: Some liquid from the meats may come out when defrosting. Simply drain, bring to room temp, then bake as directed.

Serving suggestions for Greek meatballs

These baked meatballs are so loaded with flavor they are delectable on their own. For additional flavors serve with tzatziki sauce, feta, and chopped veggies such as red onion, cucumbers, and tomatoes.

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