Greek Meatballs with Lamb or Beef

These Greek meatballs use ground lamb or beef with fresh mint, parsley, garlic, Dijon mustard, oregano, and red pepper flakes. Roll them into 1-inch meatballs and cook them in a skillet until browned outside and cooked through.

What You’ll Need

• 1 pound ground lamb or 80% lean ground beef

• 1 large egg yolk

• 2 tablespoons finely chopped fresh mint

• 4 tablespoons finely chopped fresh flat-leaf parsley

• 3 cloves garlic, minced

• 1 tablespoon Dijon mustard

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon dried oregano

• 1 teaspoon crushed red pepper flakes

• 1 tablespoon extra-virgin olive oil, for frying

Equipment

• Large mixing bowl

• Large plate

• Parchment paper

• Spoon or small cookie scoop

• Large skillet

• Tongs

• Instant-read thermometer

• Paper towels

How to Make Greek Meatballs

1. Prepare the plate. Line a large plate with parchment paper and set it aside.

2. Mix the meat. Add 1 pound ground lamb or ground beef, 1 egg yolk, 2 tablespoons mint, 4 tablespoons parsley, 3 minced garlic cloves, 1 tablespoon Dijon mustard, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon oregano, and 1 teaspoon crushed red pepper flakes to a large bowl.

3. Combine gently. Mix with your hands until the herbs and seasonings are evenly distributed. Stop once everything is combined. Working the mixture too much can make the meatballs dense.

4. Shape the meatballs. Use a spoon or small cookie scoop to portion the mixture. Roll each portion into a 1-inch ball and place it on the prepared plate.

5. Heat the skillet. Add 1 tablespoon extra-virgin olive oil to a large skillet over medium-high heat. Swirl the pan to coat the bottom.

6. Brown the meatballs. Add the meatballs in a single layer. Leave enough room to turn them easily and cook in batches if needed.

7. Cook through. Cook the meatballs for about 2 to 3 minutes before turning. Continue turning and browning them until they are cooked on every side and reach 160°F in the center. USDA recommends cooking ground beef and ground lamb to a minimum internal temperature of 160°F.

8. Drain and rest. Transfer the cooked meatballs to a paper towel-lined plate. Let them rest for about 2 minutes before serving.

Don’t Screw This Up

Do not overmix the meat. Mix only until the seasonings are evenly distributed.

Keep the meatballs the same size. Uneven meatballs will not finish cooking at the same time.

Do not crowd the skillet. Crowding traps steam and makes it harder to brown the meatballs.

Turn them carefully. Let the first side brown before moving them so the meatballs are less likely to break apart.

Check the center with a thermometer. Browning does not prove that ground meat is cooked through. The center should reach 160°F.