Greek Baked Meatballs
Greek Baked Meatballs are a quick and easy appetizer for game day. Super moist, juicy and loaded with flavor.
Prep Time 12 minutes
Cook Time 14 minutes
Total Time 26 minutes
Servings 18 baked meatballs
- 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
Preheat oven to 425º F. Line a baking sheet with parchment paper or foil and set aside.
In a small bowl, stir together breadcrumbs and milk. Let sit 5 minutes or until liquid has been soaked up.
In a large bowl, combine ground beef and lamb, breadcrumb mixture, ½-cup onion, olives, egg, Greek seasoning, oregano, salt, pepper and lemon zest. Using your hands to mix works best to incorporate well.
Roll the meat mixture into 18 balls, roughly 1-½ inches in diameter. Set on prepared baking sheet 1-inch apart. Optional: let meatballs sit at room temp 15-30 minutes before baking for more even cooking.
Bake 12-14 minutes, or until outsides are browned and internal temp reaches 165º. Remove from oven and serve immediately.
While Greek meatballs are baking: Cut remaining red onion into thin slices. Cut cucumber into quarters lengthwise, then into smaller cubes. Cut tomatoes in half. If feta is in a block cut into smaller cubes.
Spread veggies onto a serving dish and top with baked meatballs and tzatziki sauce. Serve with toothpicks for an easy party appetizer.
- Be sure to soak the breadcrumbs in milk before adding to the meat. This is an important step for proper texture.
- For keto meatballs, substitute bread crumbs with almond meal.
- The extra fat in 85% lean ground beef 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.
- 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.
Serving: 1meatball | Calories: 170kcal | Carbohydrates: 3g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 216mg | Potassium: 217mg | Fiber: 0g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 6.7mg | Calcium: 50mg | Iron: 1.4mg